PICKLED RESTAURANT & BAR

Name: PICKLED RESTAURANT & BAR
Address: 201 N 2 ST, FORT PIERCE, FL, 34950, US
Rating: 0

201 N 2 ST, FORT PIERCE, FL 34950

License #6605124

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

PICKLED RESTAURANT & BAR in FORT PIERCE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on June 10, 2026. Across those visits, DBPR recorded 97 total findings; InspectFL has detailed violation rows for 94 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 10, 2026 shows 2 observation rows: 1 critical, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Emergency Order Callback Time Extension
[08B-02-4] Displayed food not properly protected from contamination. Stand up three door cooler no over head protection.
[36-62-4] Light not functioning. 2 under hoods
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added cafe station AC on 4-3-26
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Rice squares dated 3-10-26 employee discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, smoked salmon

Disposition: Emergency order recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Rice squares dated 3-10-26 employee discarded
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, smoked salmon
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Bartender labeled
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice squares dated 3-10-26
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added cafe station AC on 4-3-26
[08B-02-4] Displayed food not properly protected from contamination. Stand up three door cooler no over head protection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Has a case of carrots on sink, employee moved
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings around wall area behind where cooler was, cooler was currently moved due to maintenance, 3 rodent droppings in dust pan against wall 2 rodent droppings under a speed rack all in kitchen area near a wall where a cooler was moved due to maintenance. Kitchen staff has cleaned and sanitized floors.
[36-62-4] Light not functioning. 2 under hoods
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In cooler manager replaced
[36-01-4] Floor not cleaned when the least amount of food is exposed. In back area, manager cleaned area

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade ranch
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 tongs on oven
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. emailed copy
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
[36-62-4] Light not functioning. 2 under hood
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
[41-10-4] Toxic substance/chemical improperly stored. Fly traps on bar area with glasses, and beer taps
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooler
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In bar area
[31B-03-4] No soap provided at handwash sink. Next to dish washer, and next to ice machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dumped dirty dish no handwashing went back to service at bar
[16-46-4] Old labels stuck to food containers after cleaning.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over gravy
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy
[08B-02-4] Displayed food not properly protected from contamination. Stand up three door cooler no overhead protection in the storage area near bar
[01B-01-4] Dented/rusted cans present. See stop sale. Can Artichokes
[31A-11-4] Handwash sink used for purposes other than handwashing. Box on sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In mens restroom
[51-14-7] No plan review submitted and approved - coffee area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm placed hose back on sanitizer 100 ppm

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door cooler sliced turkey 53F cold holding, cooked white rice 56F cold holding, cooked pasta 53F cold holding, cooked chicken wings 49F cold holding, buttermilk 51F cold holding.
[10-20-4] 1 In-use tongs stored on equipment door handle between uses. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in hand washing sink next to ice machine.
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in freezer, grill, table, and hot holding unit in storage area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks at bar.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present.
[31A-09-4] Handwash sink not accessible for employee use at all times. Ice bucket next to ice machine.
[35A-02-7] 6 Live, small flying insects found in mop sink/ dish machine area. 7 at bar, some landing on bar pads.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink next to three compartment sink in kitchen and bulk ice machine.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Reran and primed 0 ppm.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk found in 3 door cooler across from bar, Employees unable to determine when opened. Cook discarded.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and soda nozzle at bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler sliced turkey 53F cold holding, cooked white rice 56F cold holding, cooked pasta 53F cold holding, cooked chicken wings 49F cold holding, buttermilk 51F cold holding.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and provided printed copy.
[36-64-5] Objectionable odors in three compartment sink area. Cook is aware. Per Operator, the odor is coming from the grease trap.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door reach in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict, poke stack and cold smoked salmon.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes and risotto with mushrooms. Employee date marked.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse