Chucks Seafood Restaurant
Last inspected: Mar 10, 2026
95
Score
Chucks Seafood Restaurant has been inspected nine times since 2022. Chucks Seafood Restaurant was last inspected on Mar 10, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to six violations per visit.
“Food stored on floor” comes up most often, recorded three times in the inspection record.
Chucks Seafood Restaurant's latest score of 95 sits above the Fort Pierce average of 87. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Complaint Partial
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Feb 18, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
37
Oct 1, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
35
Mar 4, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
27
Aug 8, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Informed Operator. **Corrected On-Site**
50-17-3
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. Chlorine test 0 PPM. Informed Manager. Changed chemical and primed machine. Chlorine 50 PPM, second test. **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep cook handles outside of produce boxes , not change gloves, not wash hands. Moved on to task.
12A-07-5
High Priority - 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. One dishwasher dry hand with towel , not wash hand then back to new task.
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. At cooks line, utensils in sink. The hand sink in middle of kitchen station. Informed Manager.
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones in preparation area.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Tiles missing in floor across from dish machine.
36-17-5
Basic - Food stored on floor. Multiple food items in dry storage room. Informed Managet. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At cooks line sink
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cooks line and at salad preparation.
21-12-4
39
Jan 4, 2024
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over cut lemons on cooks line fish raw over prime rib **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In bulk sugar **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Food stored on floor. Bag in a box in storage area **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods, fan in kitchen area
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In bar area
29-49-6
52
Oct 18, 2023
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles in reach in cooler on cook line. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop at cook line scampi butter (66F - Cold Holding)
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical sternos stored over containers of cherries in dry storage. Operator moved **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters and ice chute for oasis machine are soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in service areas. Strainer and lemons in sinks
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna. Operator marked menus **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for quaternary or chlorine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple locations. Operator stocked **Corrected On-Site**
31B-02-4
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. Provided form. Operator had new hires review and sign **Corrected On-Site**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelves over make areas throughout kitchen. Operator moved **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler are soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple single service items on shelves are stored with the food contact surface facing upwards. Operator inverted **Corrected On-Site**
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Not kept with stock in walk in cooler. Oper placed Tags back with stock **Corrected On-Site**
01C-06-5
27
Mar 30, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. Raw clams and stuffed mushrooms with sausage over dressings **Corrected On-Site**
09-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some
01C-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on rack with clean dishes **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bulk oil and walk in freezer **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
64
Aug 23, 2022
Complaint Full
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cold bar in front of it. Manager moved and sink is now accessible **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishmachine **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. In bar area **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine **Corrected On-Site**
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Replaced sanitizer now 100 ppm **Corrected On-Site**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line **Corrected On-Site**
12B-07-4
Basic - Employee eating while preparing food. **Corrected On-Site**
12B-01-4
61
Frequently Asked Questions
When was Chucks Seafood Restaurant last inspected?
The most recent health inspection at Chucks Seafood Restaurant on file is from Mar 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Chucks Seafood Restaurant?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Chucks Seafood Restaurant.
How does Chucks Seafood Restaurant compare to other restaurants in Fort Pierce?
Chucks Seafood Restaurant most recently scored 95 out of 100, which is higher than the Fort Pierce average of 87.
Has Chucks Seafood Restaurant's inspection record improved over time?
Yes. Recent inspections at Chucks Seafood Restaurant have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Chucks Seafood Restaurant 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 Chucks Seafood Restaurant inspected?
Based on the inspection history on file, Chucks Seafood Restaurant is inspected around three times per year on average.
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