Manatee Island Bar & Grill
Last inspected: Apr 24, 2026
67
Score
Across the available record, Manatee Island Bar & Grill has 17 inspections on file, the first dated 2022. The most recent report on file is from Apr 24, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Looking across the full record, “open dumpster lid” is the recurring theme, flagged five times.
Restaurants in Fort Pierce average 87, so Manatee Island Bar & Grill trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
17
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 24, 2026
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mani 58f cold holding , grouper 56f cold holding , out approximately 30 mins advised to rapid chill manager placed In Walk in cooler Fish 48f cold holding , chicken 45f cold holding ,placed ice on top to rapid chill Blue cheese 51f cold holding , diced chicken 48f cold holding , cabbage 46f cold holding , Cole slaw 49f cold holding , shredded pepper jack 47f cold holding , lettuce 47f cold holding , items from over night manager disposed of products. Mani 58f cold holding , grouper 56f cold holding was thawing for about 30 mins manager placed in walk in cooler to rapid chill Tuna 48f cold holding , krab stick 46f cold holding placed out about 30 mins advised to rapid chill placed ice bags on items to rapid chill **Corrective Action Taken** - From follow-up inspection 2026-04-24: Fish 41f cold holding , cabbage slaw 48f cold holding , cheese 47f cold holding , tomatoes cut 43f cold holding , chicken 47f cold holding , lettuce 48f cold holding , Cole slaw 47f cold holding , pepper jack 45f cold holding , roast beef 45f cold holding , calamari 45f cold holding , Chicken raw 46f cold holding , Chicken wings 45f cold holding , Shrimp raw 45f cold holding , Soft shell crab 46f cold holding , all food from overnight krab 47f cold holding just placed in cooler advised to rapid chill Do not store food in cooler unless you are able to maintain 41f degrees or below at all times. Ice water bath to cover pans with food and monitor temperatures often through out the day. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale food left in cooler from overnight, manager disposed of foods **Warning** - From follow-up inspection 2026-04-24: See new stop sale **Admin Complaint**
01B-02-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cooks cooler employee cleaned cooler **Corrected On-Site** - From follow-up inspection 2026-04-24: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer - From follow-up inspection 2026-04-24: **Time Extended**
14-69-4
67
Mar 26, 2026
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cooks line - From follow-up inspection 2026-03-26: **Time Extended**
29-49-6
95
Mar 25, 2026
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
29
Feb 18, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. C J - From follow-up inspection 2026-02-18: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2026-02-18: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Under grill reach in cooler not working **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
14-11-5
82
Feb 3, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
47
Oct 3, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice shield is cracked in half in ice bin - From follow-up inspection 2025-10-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above grill have grease build up. Gaskets on sandwich cooler doors have buildup - From follow-up inspection 2025-10-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. To go bags on floor in dry storage - From follow-up inspection 2025-10-03: **Time Extended**
25-05-4
86
Oct 2, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
35
Feb 14, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Robinson - From follow-up inspection 2025-02-12: **Time Extended** - From follow-up inspection 2025-02-14: **Time Extended**
11-26-1
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. Dishwasher Robinson was told he helps prep when needed - From follow-up inspection 2025-02-12: **Time Extended** - From follow-up inspection 2025-02-14: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. By double sink - From follow-up inspection 2025-02-12: **Time Extended** - From follow-up inspection 2025-02-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Door handle to reach in cooler next to stove, walk in cooler locking device not shutting leaving walk in cooler cracked and food out of temperature - From follow-up inspection 2025-02-12: **Time Extended** - From follow-up inspection 2025-02-14: Reach in cooler handle is currently duck taped until repair is completed. **Time Extended**
14-11-5
74
Feb 12, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line beef for French dip 50f cold holding , mozzarella 49f cold holding , American cheese 46f cold holding , chicken wings cooked, 46f cold holding , sour cream and onions 48f cold holding , calamari 48f cold holding , chicken breast raw 48f cold holding , cooked mushrooms 49 cold holding , lettuce cut 53f cold holding , bacon jam with cooked onions 47f cold holding , cheeses shredded 48f cold holding , heavy cream 49f cold holding. Manager disposed of all items. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-12: Reach in cooler bacon jam 42f, shredded cheese 41f, raw fish 42f, raw diced fish 41f. Walk in cooler Taco slaw 47f, coleslaw 47f, onion slaw 47f, blue cheese 48f All walk in cooler items stop sale and next day extension for temperatures on new items in walk in cooler **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items see stop sale. Manager disposed of all items. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
01B-02-5
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. Robinson - From follow-up inspection 2025-02-12: **Time Extended**
11-26-1
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. Dishwasher Robinson was told he helps prep when needed - From follow-up inspection 2025-02-12: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. By double sink - From follow-up inspection 2025-02-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Door handle to reach in cooler next to stove, walk in cooler locking device not shutting leaving walk in cooler cracked and food out of temperature - From follow-up inspection 2025-02-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Kitchen dishwasher. - From follow-up inspection 2025-02-12: **Time Extended**
29-11-4
52
Feb 10, 2025
Routine - Food
4 critical violations. 6 major violations. 16 minor violations.
View 26 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. Bar 0ppm manager changed chemical 100ppm
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab cakes over cooked shrimp and alfredo sauce. Manager rearranged appropriately **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items see stop sale. Manager disposed of all items. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line beef for French dip 50f cold holding , mozzarella 49f cold holding , American cheese 46f cold holding , chicken wings cooked, 46f cold holding , sour cream and onions 48f cold holding , calamari 48f cold holding , chicken breast raw 48f cold holding , cooked mushrooms 49 cold holding , lettuce cut 53f cold holding , bacon jam with cooked onions 47f cold holding , cheeses shredded 48f cold holding , heavy cream 49f cold holding. Manager disposed of all items. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in bar reach in cooler, creamer in walk in cooler, **Corrective Action Taken**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink in servers station **Corrected On-Site**
31A-11-4
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. Robinson
11-26-1
Intermediate - No soap provided at handwash sink. Soap dispenser not accessible, blocked by cooler. Advised manager to get a pump bottle of soap. **Warning**
31B-03-4
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. Dishwasher Robinson was told he helps prep when needed
53B-13-5
Basic - Water leaking from pipe and/or faucet/handle. Kitchen dishwasher.
29-11-4
Basic - Stored food not covered. Pan of potatoe chips on shelf. Operator placed a cover on them. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Silverware/utensils stored upright with the food-contact surface up. At outside bar.
24-18-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom. Emailed manager hand washing sign. **Warning**
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple coolers
05-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep table across from fryer. Manger had it removed. **Corrected On-Site**
21-04-4
Basic - Food stored on floor. In walk in freezer, pan of breaded chicken. Manger disposed of it. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Door handle to reach in cooler next to stove, walk in cooler locking device not shutting leaving walk in cooler cracked and food out of temperature
14-11-5
Basic - Employee bathroom vent cover missing.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. By double sink
14-09-4
Basic - Covered waste receptacle not provided in women's bathroom. Ladies bathroom.
32-12-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna steaks **Warning**
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot at reach in cooler across from stove and outside ice buckets
24-05-4
Basic - Bowl or other container with no handle used to dispense food. In bulk container
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Multiple in dry storage area.
02D-01-5
14
Aug 20, 2024
Complaint Full
1 critical violation. 8 minor violations.
View 9 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. First test 0 PPM. Informed Manager. Primed machine several times. Second test 100 PPM. **Corrected On-Site**
22-41-4
Basic - Floor soiled/has accumulation of debris. Under cooks line and equipment. In the service station.
36-73-4
Basic - Food stored on floor. Case of chicken in Walk in cooler. Informed manager. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer is dripping water from ceiling.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fan on cooks line. Shelf at end of cooks line.
23-03-4
Basic - Open dumpster lid. Informed Manager. **Corrective Action Taken**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of cooks reach in cooler. Informed Manager.
22-16-4
Basic - Stored food not covered. Pan of cheese in the reach in cooler. Informed manager. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under the dish machine area. Around hand wash sink in kitchen. In the bar service station.
36-27-5
58
Apr 18, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly at bar area.
35A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for bar glass machine.
16-37-1
Basic - Equipment in poor repair.The bread warmer in service station not operating.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under dish machine and back preparation area.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Tiles missing at wall on cooks line.
36-17-5
Basic - Food stored on floor. Multiple buckets of food in walk-in cooler. Informed Manager. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt. The fans in walk in cooler and wall behind.
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in walk in cooler behind sauce storage self. Wall under hand sink.
36-27-5
52
Dec 7, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab cakes over cooked shrimp **Corrected On-Site**
08A-05-6
Basic - Current Hotel and Restaurant license not displayed. Printed and hung
50-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Standing water in bottom of reach-in-cooler. In salad cooler
29-49-6
Basic - Open dumpster lid.
33-16-4
70
Aug 15, 2023
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
55
Jul 21, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-07-21: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-07-21: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple containers/ lids **Warning** - From follow-up inspection 2023-07-21: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Stand up cooler near office door and bar cooler **Warning** - From follow-up inspection 2023-07-21: s,all amount still in cooler **Time Extended**
29-49-6
74
Feb 3, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jambalaya 50f cold holding ,
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Jambalaya Manager disposed of product **Corrective Action Taken**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Jambalaya made yesterday
03D-02-5
Basic - Floor soiled/has accumulation of debris. In service area
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under hand sink in kitchen. Manager states there was a leak and they have tiles there to replace waiting on maintenance
36-02-5
50
Jul 22, 2022
Routine - Food
8 critical violations. 5 major violations. 7 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan above oven. chowder (119F - Hot Holding). Operator removed and reheated **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service lane. slaw (71F - Cold Holding); lettuce/tomatoes (71F - Cold Holding); sour cream (62F - Cold Holding). Operator stated that they had been out for about an hour and moved to walk in cooler **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler jambalaya (51F - Cooling). Operator stated that it had been in cooler overnight
01B-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 3 servers brought dirty dishes to dish area and then proceeded to deliver food to tables without washing hands
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw shrimp stored over cooked wings and whipped cream on cooling racks. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Multiple employees entered building through rear door and began work without washing hands
12A-16-4
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. Dish machine testing at 0ppm chlorine. Operator Will sanitize dishes in triple sink
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler jambalaya (51F - Cooling). Operator stated that it had been in cooler overnight SEE STOP SALE
03D-02-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager promoted more than 30 days prior has not acquired managers certificate. Ashley Anthony
53A-04-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags are not kept in chronological order
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at inside bar. Hand wash sink in kitchen used to fill bucket with water for cooking
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired in 2015 and do not work
16-37-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Tags not kept with in clams and mussels in Reach in cooler on cook line
01C-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaging in food preparation without hair restraints. Operator provided hair nets **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water. Standing water throughout kitchen **Repeat Violation**
36-22-4
Basic - Food stored on floor. Cases of food stored on the floor in walk in cooler and dry storage room **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 91°F in prep area. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in Glass top Reach in cooler on end of cook line
12B-13-4
Basic - Single-service articles improperly stored. Box of single service straws stored on the floor at service station in tiki area
25-05-4
13
Frequently Asked Questions
When was Manatee Island Bar & Grill last inspected?
The most recent health inspection at Manatee Island Bar & Grill on file is from Apr 24, 2026. The public record contains 17 inspections in total.
What is the most common violation at Manatee Island Bar & Grill?
Across the inspection record, “open dumpster lid” has been cited five times, more than any other issue at Manatee Island Bar & Grill.
How does Manatee Island Bar & Grill compare to other restaurants in Fort Pierce?
Manatee Island Bar & Grill most recently scored 67 out of 100, which is lower than the Fort Pierce average of 87.
Has Manatee Island Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Manatee Island Bar & Grill have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Manatee Island Bar & Grill 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 Manatee Island Bar & Grill inspected?
Based on the inspection history on file, Manatee Island Bar & Grill is inspected around five times per year on average.
Nearby Restaurants