Captains Galley
Last inspected: Feb 12, 2026
43
Score
Going back to 2022, Captains Galley has 13 inspections in the public record. The most recent report on file is from Feb 12, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 11 violations before that.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited three times.
By comparison, the average Fort Pierce facility scores 87, putting Captains Galley on the weaker side. This restaurant has more on its record than most do.
13
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
43
Jul 11, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. - From follow-up inspection 2025-07-10: **Time Extended** - From follow-up inspection 2025-07-11: **Time Extended**
29-44-4
Intermediate - - From initial inspection : Intermediate - Cutting boards on cook line soiled/ stained. - From follow-up inspection 2025-07-10: Getting a quote today to resurface. **Time Extended** - From follow-up inspection 2025-07-11: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. Informed operator day 1 of hire to review with new employees. - From follow-up inspection 2025-07-10: Observed 4 out of 6 completed, waiting for other employees to come to work this weekend to have it filled out.**Time Extended** **Time Extended** - From follow-up inspection 2025-07-11: Operator states remaining employees not working until this weekend. **Time Extended**
11-26-1
Basic - - From initial inspection : 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. Omelet cooler2 not found at 48F ambient temperature. - From follow-up inspection 2025-07-10: Technician was in this morning at to repair the unit but need a thermostat will be back this afternoon noon to repair **Time Extended** - From follow-up inspection 2025-07-11: Technician called me yesterday 7-10-25 stated that the part is on order but won't be arriving until Monday. Observed operator has all items on ice until unit is repaired. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Behind salad cooler next to dish rack. - From follow-up inspection 2025-07-10: **Time Extended** - From follow-up inspection 2025-07-11: **Time Extended**
36-02-5
64
Jul 10, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. - From follow-up inspection 2025-07-10: **Time Extended**
29-44-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (51F - Cold Holding); sliced cheese (53F - Cold Holding) cooked sausage patties (47F - Cold Holding); egg whites (49F - Cold Holding) - From follow-up inspection 2025-07-10: Items loaded at 7a Shredded cheese- 46F Sliced ham - 48F Sliced tomatoes- 46F Pico - 43F Sliced cheese - 43F Ambient reading 46F Advise to put on ice until unit is repaired**Admin Complaint** **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Cutting boards on cook line soiled/ stained. - From follow-up inspection 2025-07-10: Getting a quote today to resurface. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. Informed operator day 1 of hire to review with new employees. - From follow-up inspection 2025-07-10: Observed 4 out of 6 completed, waiting for other employees to come to work this weekend to have it filled out.**Time Extended** **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employees with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-07-10: **Time Extended**
13-04-4
Basic - - From initial inspection : 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. Omelet cooler2 not found at 48F ambient temperature. - From follow-up inspection 2025-07-10: Technician was in this morning at to repair the unit but need a thermostat will be back this afternoon noon to repair **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Behind salad cooler next to dish rack. - From follow-up inspection 2025-07-10: **Time Extended**
36-02-5
52
Jul 9, 2025
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
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
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
29
Mar 25, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At espresso machine. - From follow-up inspection 2025-03-25: Observed no soap **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom. - From follow-up inspection 2025-03-25: Observed not completed **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Wall behind the slicer and ceiling by the exit. - From follow-up inspection 2025-03-25: Observed wall behind the slicer not completed. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All throughout. - From follow-up inspection 2025-03-25: Observed cutting boards not completed **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Back storage area - From follow-up inspection 2025-03-25: Observed hole not completed **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At espresso machine - From follow-up inspection 2025-03-25: Observed no handwashing sign **Time Extended**
31B-04-4
70
Jan 22, 2025
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - 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. Rear freezer raw chicken over raw fish and grits. **Corrected On-Site**
08A-17-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. At espresso machine.
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
32-04-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Wall behind the slicer and ceiling by the exit.
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. All throughout.
14-09-4
Basic - Dead roaches on premises. One in back storage room. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front storage area open drink and pocketbook. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on storage rack by prep station.
24-08-4
Basic - Hole in or other damage to wall. Back storage area
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. At espresso machine
31B-04-4
Basic - Outer openings not protected with self-closing doors. Exit door
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Reach in cooler, avocados still had the stickers on them.
08B-39-4
Basic - Single-service articles improperly stored in storage room, boxes of cups and napkins. **Corrected On-Site**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Outside mop sink.
29-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table.
21-12-4
37
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
64
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 10, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen.
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour mixture at breading station.
02D-01-5
78
Oct 24, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour at end of cook line in front of prep table. - From follow-up inspection 2023-10-24: **Time Extended**
02D-01-5
95
Aug 22, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
29
Apr 5, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - 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. Reading 0. Primed 3 times. Manager has called for service. Triple sink is set up
22-41-4
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head dirty
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed a copy and provided instructions
03F-10-5
Basic - Covered waste receptacle not provided in women's bathroom. Shared staff restroom
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**
24-08-4
55
Oct 27, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade had leftover food debris. Ice machine white guard soiled. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in dish pit area holding dirty silverware **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle green liquid not label **Corrected On-Site**
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted **Corrected On-Site**
25-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans
24-08-4
67
Frequently Asked Questions
When was Captains Galley last inspected?
The most recent health inspection at Captains Galley on file is from Feb 12, 2026. The public record contains 13 inspections in total.
What is the most common violation at Captains Galley?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Captains Galley.
How does Captains Galley compare to other restaurants in Fort Pierce?
Captains Galley most recently scored 43 out of 100, which is lower than the Fort Pierce average of 87.
Has Captains Galley's inspection record improved over time?
Yes. Recent inspections at Captains Galley have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Captains Galley means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Captains Galley inspected?
Based on the inspection history on file, Captains Galley is inspected around four times per year on average.
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