PIRATE'S COVE RESORT & MARINA

Name: PIRATE'S COVE RESORT & MARINA
Address: 4307 SE BAYVIEW ST, STUART, FL, 34997, US
Rating: 59.7

4307 SE BAYVIEW ST, STUART, FL 34997

License #5300915

🦞 Seafood ℹ️

59.7 Grade F / 100

Failing Health Score

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Latest inspection

March 9, 2026 · 7 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PIRATE'S COVE RESORT & MARINA in STUART currently holds an InspectFL Health Score of 59.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 60 total violations — 34 critical, 17 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 15, 2026

The latest inspection on March 9, 2026 shows 7 observation rows: 3 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

69%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PIRATE'S COVE RESORT & MARINA has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At tall reach in cooler near salad station - in use / unwashed avocados with stickers till attached over cheese .- operator removed.
[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. Dishwasher (Chlorine 0ppm) to corrected to 100ppm
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line/ prep area- employee touched their face changed their gloves and then engaged in food preparation- without washing their hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At walk in cooler non food grade paper towels used to store bread crumbs.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spray bottle inside hand sink at bar- operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. At indoor bar - green chemical spray bottle not labeled- operator labeled.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At stainless steel reach in cooler, raw tuna steak thawed in ROP. See stop sale.
[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. At walk in cooler, housemade cream shrimp sauce, housemade ranch dressing, housemade cream sauce with date mark exceeding 7 days. See stop sale
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At stainless steel reach in cooler, raw tuna steak thawed in ROP. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stainless steel reach in cooler, raw tuna steak (47F - Cold Holding),not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stainless steel reach in cooler, raw tuna steak (47F - Cold Holding),not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, mash potatoes (103F - Hot Holding). Operator stated product held for approximately 30 minutes prior. Advised operator to reheat product to 165F.

Disposition: Emergency order recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - Commercially processed reduced oxygen packaged mani and tuna bearing label to remove from packaging before thawed - not removed- see stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep counter by cookline area.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At salad reach in cooler- in use avocados with stickers attached.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine area- employee handled dirty dishes then proceeded to handle clean dishes- educated operator- employee washed hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At down stairs outdoor bar- approximately 10 small flying insects landing on bar counter and on bottles of ketchup., single service cups and bottles of hot sauce on bar kart. At back kitchen prep area- approximately 3 small flying insects landing on prep counter and knife.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At salad station reach in cooler- container of cut limes stored with non food grade paper towels- operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw scallops not commercially packaged stored over mini hot dogs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw mechanically tenderized steak stored over raw salmon.
[35A-05-4] Roach activity present as evidenced by live roaches found. At back kitchen prep area- approximately one live roach crawling on prep counter. At front of kitchen by clean - approximately two roaches crawling on single service items and clean utensils/ dishes.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - Commercially processed reduced oxygen packaged mani and tuna bearing label to remove from packaging before thawed - not removed- see stop sale.
[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. At server station reach in cooler- gallon of milk opened Saturday 08/10 not date marked.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu Ahi-tuna Avocado wrap and Abi+Tuna Sashimi not identified as containing raw ingredients.
[31B-03-4] No soap provided at handwash sink. At downstairs bar handwash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. At storage closet - spray bottle with pink Chemical not labeled.

Disposition: Warning Issued
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm)
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At salad prep station employee grabbed lettuce and blueberries with bare hand to make salad. Advised operator to wash hands and put on gloves when handling ready to eat food. Observed employee touch sandwich bun with bare hands. Advised employee to wash hands and wear gloves when handling ready to eat food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef over tortillas at walk in cooler. Operator stored properly.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties over raw oysters reach in freezer in back prep area. Operator stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half&half (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au ju (roasted beef) (86F - Hot Holding) At cook line observed in pan on stove with no flame,operator turned on stove to reheat to 165+F. Beef steam table: white rice (120F - Hot Holding) per operator item out of temperature for approximately 30 minutes, operator returned item to steamer to reheat to 165+F.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not kept in chronological order. Educated operator on proper shellfish tag procedures.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline white reach in cooler : fish (50F - Cooling) at 12:30 since 11am, 48F at 1:30. At current rate of cooling product will not reach 41F within 4 hours, advised operator to place product on ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep table Can opener blade soiled with food debris. Advised operator to clean and sanitize can opener.