Crispy Fish and Chicken
Last inspected: Mar 11, 2026
33
Score
Public records show seven inspections at Crispy Fish and Chicken stretching back to 2022. Crispy Fish and Chicken was last inspected on Mar 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The pattern that stands out is “living/sleeping quarters”, which has been cited two times.
Compared to other Fort Pierce restaurants (averaging 87), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
33
Dec 10, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-12-10: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods - From follow-up inspection 2025-12-10: **Time Extended**
23-03-4
86
Dec 9, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
45
Jun 6, 2025
Food-Licensing Inspection
No violations found.
100
Jul 10, 2023
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In bus tub on countertop cooked wings (125F - Hot Holding)
03B-01-6
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.
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Tupperware container used as scoop for black beans in walk in cooler
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over front dry storage hallway
36-37-5
Basic - Covered waste receptacle not provided in women's bathroom. Receptacle does not have a cover **Repeat Violation**
32-12-5
Basic - Floor tiles missing and/or in disrepair. Cracked or missing floor tiles in multiple locations **Repeat Violation**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Jugs of cooking oil stored on old hood vents do not meet the minimum requirement of 6 inches above the floor
08B-47-4
Basic - Food stored on floor. In walk in freezer. Cases of mozzarella sticks and cases of chicken stored on the floor
08B-38-4
Basic - Light shield damaged/in disrepair. Missing in mop sink room
38-01-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Mop sink and room being used as bathing area. Mop sink has privacy curtain and shelving for shoes located adjacent. **Repeat Violation**
43-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in cooler on cook line are heavily soiled **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line
14-33-4
37
May 25, 2023
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Garbage and Refuse Properly Disposed
FL-54
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
In-Use Utensils Properly Stored
FL-43
37
Dec 21, 2022
Complaint Full
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used for cooked beans in the walk in cooler.
14-31-5
High Priority - Raw eggs stored over unwashed produce in walk in cooler.
08A-04-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertising catfish on menus. In parentheses Swai. Informed manager catfish and swai are 2 different fish needs to advertise swai. Warning per DM **Admin Complaint**
52-04-5
Intermediate - Handwash sink not accessible for employee use at all times. White flor can in front of the hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Interior of reach in cooler and shelves heavily soiled. Cutting board being used for cutting raw chicken heavily covered in mold like substance. Interior of insta pot soiled.
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. States owner has cards
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Ladies restroom. **Corrected On-Site**
31B-05-4
Basic - Box of rice under prep table not covered. **Corrected On-Site**
08B-12-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed curtain separating area where mop sink utilized as house made shower. Shower head plumbed. Clothes hanging from a rod, several baskets of clothes, racks of shoes in mop room off the dry storage area.
43-01-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
32
Frequently Asked Questions
When was Crispy Fish and Chicken last inspected?
The most recent health inspection at Crispy Fish and Chicken on file is from Mar 11, 2026. The public record contains seven inspections in total.
What is the most common violation at Crispy Fish and Chicken?
Across the inspection record, “living/sleeping quarters” has been cited two times, more than any other issue at Crispy Fish and Chicken.
How does Crispy Fish and Chicken compare to other restaurants in Fort Pierce?
Crispy Fish and Chicken most recently scored 33 out of 100, which is lower than the Fort Pierce average of 87.
Has Crispy Fish and Chicken's inspection record improved over time?
Results have been roughly steady. Inspections at Crispy Fish and Chicken have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Crispy Fish and Chicken 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 Crispy Fish and Chicken inspected?
Based on the inspection history on file, Crispy Fish and Chicken is inspected around two times per year on average.
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