Eckles Lounge Restaurant
Last inspected: Jan 9, 2026
61
Score
Eckles Lounge Restaurant has been inspected 11 times since 2023. Eckles Lounge Restaurant was last inspected on Jan 9, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly three violations earlier in the record.
“Cardboard used to line nonfood-contact shelves” comes up most often, recorded three times in the inspection record.
Compared to other Fort Pierce restaurants (averaging 87), there's room to close the gap. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
61
Jul 14, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
55
Nov 18, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
23
Aug 1, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Bathroom door, on the inside door men's room there is hole in door.
32-05-4
Basic - Cardboard used to line nonfood-contact shelves. Shelves in kitchen and top of cooler. Informed Manager.
14-45-4
Basic - Floor soiled/has accumulation of debris. Floor in kitchen under three sinks and corner.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles back of kitchen missing , near hand sink.
36-17-5
Basic - Stored food not covered. Sliced pumpkin in reach in cooler. Informed Manager. **Corrected On-Site**
08B-12-5
78
Feb 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reaching coolers. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-05: **Time Extended**
05-09-4
95
Feb 1, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ox tail cooling over night - From follow-up inspection 2024-02-01: Curry goat 52 F cold holding over night Curry Chicken 47 F cold hold over night **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked oxtail cooling over night **Warning** - From follow-up inspection 2024-02-01: **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cook line **Corrected On-Site** - From follow-up inspection 2024-02-01: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reaching coolers. - From follow-up inspection 2024-02-01: **Time Extended**
05-09-4
64
Jan 31, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Raw eggs stored unwashed produce. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Oxtail over French fries in upright freezer. **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked oxtail cooling over night **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 49F pulled out of cooler at 10:00 recommended to reheat to 165F Milk 46F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ox tail cooling over night
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cook line **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in used to scoop beans
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reaching coolers.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both hand wash sinks.
31B-04-4
35
Aug 7, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salt fish 80f cold holding , manager disposed of product
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salt fish 80f cold holding , manager disposed of product
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Basic - Food stored on floor. Plastic bottles **Corrected On-Site**
08B-38-4
Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
14-45-4
Basic - Bowl or other container with no handle used to dispense food. In beans **Corrected On-Site** **Repeat Violation**
14-01-5
52
May 24, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
21
May 23, 2023
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 80F recommend to rapid chill.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table hot hold rice and beans 168F ; curry goat (121F - Hot Holding); stew beef (98F - Hot Holding); stew chick (98F - Hot Holding); cow foot (129F - Hot Holding)
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands handling equipment without washing hands.
12A-12-4
High Priority - 3 live Roach activity present on wall above hand sink in the kitchen. 6 to 8 live roaches on wall above 3 bay sink. **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table
31A-09-4
Intermediate - Interior of microwave soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
31B-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.
53B-01-5
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. For Ms Eckle and cook in the kitchen.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom
27-16-4
Basic - 4 Dead roaches on the floor by chest freezer. 5 dead roaches on floor next to chest freezers. 10 to 15 dead roaches on the floor on the front line. **Warning**
35A-03-4
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Bucket of pork stored on floor in the kitchen.
08B-38-4
Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
14-45-4
Basic - Cleaned and sanitized pots stored on the floor in the kitchen.
24-07-4
Basic - Cove molding on cook line in dis repair and heavy food debris in the crevices of wall and molding.
36-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Food debris on floor under equipment on the cook line and front line.
36-01-4
Basic - Thawing chicken and beef at room temperature.
06-01-5
Basic - Wood food-contact surface not properly sealed. Where metal rack stored above prep table on the cook line.
14-06-4
16
Jan 10, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Frequently Asked Questions
When was Eckles Lounge Restaurant last inspected?
The most recent health inspection at Eckles Lounge Restaurant on file is from Jan 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Eckles Lounge Restaurant?
Across the inspection record, “cardboard used to line nonfood-contact shelves” has been cited three times, more than any other issue at Eckles Lounge Restaurant.
How does Eckles Lounge Restaurant compare to other restaurants in Fort Pierce?
Eckles Lounge Restaurant most recently scored 61 out of 100, which is lower than the Fort Pierce average of 87.
Has Eckles Lounge Restaurant's inspection record improved over time?
No. Recent inspections at Eckles Lounge Restaurant have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Eckles Lounge Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Eckles Lounge Restaurant inspected?
Based on the inspection history on file, Eckles Lounge Restaurant is inspected around four times per year on average.
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