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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THIRSTY TURTLE SEAGRILL in FORT PIERCE currently holds an InspectFL Health Score of 64 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 24, 2026. Across those visits, inspectors documented 22 total violations — 8 critical, 4 major, 10 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 24, 2026 shows 22 observation rows: 8 critical, 4 major, and 10 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •This page still shows the official DBPR violation record, even when inspector note text is not available yet.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
THIRSTY TURTLE SEAGRILL has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
- Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
- Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
- 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.
- Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
- Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
- Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
- In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
- In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
- Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
- Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
- Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
- Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
- Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
- Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
- Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
- Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
- Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
- Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
- Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
- Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
- DBPR's combined hotel-and-restaurant inspection schema uses this column primarily for lodging findings (guest-room conditions, bedding, etc.) that are not relevant to InspectFL's food-service focus.
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