2nd St Bistro
Last inspected: Mar 12, 2026
100
Score
2nd St Bistro appears in inspection records 12 times, starting in 2022. On Mar 12, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly eight violations earlier in the record.
Across the inspection history, “wall soiled with accumulated grease, food debris, and/or dust” is the issue that surfaces most often, recorded three times.
2nd St Bistro's latest score of 100 sits above the Fort Pierce average of 87. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
No violations found.
100
Mar 10, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Sep 22, 2025
Routine - Food
No violations found.
100
Sep 18, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
30
Mar 7, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Sep 6, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitation solution O ppm in main kitchen. Informed Manager. Change solution,400 ppm. **Corrected On-Site**
22-53-4
Intermediate - Handwash sink used for purposes other than handwashing. Used for utensils
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. Informed Manager. **Corrected On-Site**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back outer door open at time. Informed Manager. **Corrected On-Site**
35B-01-4
Basic - Floor soiled/has accumulation of debris. In main kitchen under hand sink and at pantry station. In second kitchen in back corner.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing in main kitchen. Informed Manager. **Corrected On-Site**
31B-04-4
Basic - Stored food not covered. Two pans of food in reach in and two pans of food on cooks line. Informed Manager. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in second kitchen, on right side of hood. Above cooks station.
36-27-5
58
Apr 8, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 9, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit - From follow-up inspection 2023-11-09: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Clean ,bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2023-11-09: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Shelves under prep table on cook line heavily soiled with grease. - From follow-up inspection 2023-11-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walls soiled with accumulated grease, food debris, and/or dust. In main kitchen and appetizer kitchen. Dish room wall soiled with mold like substance. - From follow-up inspection 2023-11-09: **Time Extended**
36-27-5
78
Nov 7, 2023
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza cooler Pizza cooler cooked sausage (44F - Cold Holding); pizza sauce (44F - Cold Holding); mozzarella cheese (47F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler cooked sausage (44F - Cold Holding); pizza sauce (44F - Cold Holding); mozzarella cheese (47F - Cold Holding) feta cheese (47F - Cold Holding); diced tomatoes (45F - Cold Holding) **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Sauté cooler has souled debris on the bottom shelf. Bottom of upright freezer soiled on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
16-37-1
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Panini press next to hand sunk. **Corrected On-Site**
24-27-4
Basic - 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. Pizza cooler in appetizer kitchen has water laying at bottom ambient temperatures rang 45 to 49. Digital thermometer states 34F
14-74-7
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large food containers
24-08-4
Basic - Floor tiles missing and/or in disrepair on cook line in front of cooler drawers causing water to stand
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Walls soiled with accumulated grease, food debris, and/or dust. In main kitchen and appetizer kitchen. Dish room wall soiled with mold like substance.
36-27-5
Basic - Shelves under prep table on cook line heavily soiled with grease.
23-03-4
Basic - Clean ,bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
30
May 31, 2023
Routine - Food
No violations found.
100
May 25, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
74
Dec 1, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - 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. Cutting tomatoes that won't be cooked - From follow-up inspection 2022-12-01: **Time Extended**
09-01-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink - From follow-up inspection 2022-12-01: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cook line - From follow-up inspection 2022-12-01: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Pantry cooler and cook line cooler. **Repeat Violation** - From follow-up inspection 2022-12-01: **Time Extended**
29-49-6
70
Frequently Asked Questions
When was 2nd St Bistro last inspected?
The most recent health inspection at 2nd St Bistro on file is from Mar 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at 2nd St Bistro?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited three times, more than any other issue at 2nd St Bistro.
How does 2nd St Bistro compare to other restaurants in Fort Pierce?
2nd St Bistro most recently scored 100 out of 100, which is higher than the Fort Pierce average of 87.
Has 2nd St Bistro's inspection record improved over time?
Yes. Recent inspections at 2nd St Bistro have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at 2nd St Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 2nd St Bistro inspected?
Based on the inspection history on file, 2nd St Bistro is inspected around four times per year on average.
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