Peter's Steakhouse
Last inspected: Mar 27, 2026
47
Score
Across the available record, Peter's Steakhouse has nine inspections on file, the first dated 2022. Peter's Steakhouse was last inspected on Mar 27, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.
Restaurants in Jensen Beach average 80, so Peter's Steakhouse trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
47
Jan 14, 2026
Routine - Food
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
Jun 25, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs and raw beef stored over creamers- operator removed. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler - spinach dip prepared two days ago - operator date marked. **Corrected On-Site**
02C-02-5
78
Jun 10, 2025
Routine - Food
No violations found.
100
Apr 1, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beurre blanc (89F - Hot Holding) Observed sitting on top of steam well in kitchen. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time mark for remaining 3.5 hours. Time control procedure emailed to operator. **Warning**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not in commercial packaging over spinach dip at tall white stand up freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
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. **Warning**
53B-13-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak tartar on menu has no identifier indicating raw animal protein. **Warning**
02B-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust and dust. **Warning**
24-06-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At reach in chest freezer by wine room. **Warning**
14-69-4
55
May 2, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (46F - Cold Holding); in unit at cook line; food not prepared or portioned today; food out of temperature for more than four hours; food container stored on top of other container with chopped onions; See Stop Sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (46F - Cold Holding); in unit at cook line; food not prepared or portioned today; food out of temperature for more than four hours; food container stored on top of other container with chopped onions; See Stop Sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked onions ; raw fish over baked potatoes- glass cooler at cook line; stored properly **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No probe thermometer provided to measure temperature of food products- no batteries
05-08-4
Basic - Duct tape used to repair nonfood-contact surface- handles at white cooler used for desserts on the hallway;
14-71-4
Basic - Time/temperature control for safety food thawed in an improper manner- crab meat thawing in standing water in prep sink. Cold water turned on **Corrected On-Site**
06-01-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored hanging on the garage can Removed **Corrected On-Site**
10-02-4
43
Jul 5, 2023
Routine - Food
4 major violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine area.
31B-02-4
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/kitchen/corrective action taken/operator labeled chemical. **Corrective Action Taken**
41-17-4
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. Corrective action taken/operator printed and posted written procedures. **Corrective Action Taken**
11-27-4
67
Feb 8, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 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. Dishmachine sanitizing at 0/ppm/chlorine
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 78 degrees, hollandaise sauce(stored overnight)/cookline
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 78 degrees, hollandaise sauce(stored overnight)/room temperature.
03A-02-5
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
58
Sep 16, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw salmon, lobster/ric#2/cookline/corrective action take operator stored raw seafood on top shelf. **Corrected On-Site**
08A-20-5
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/Danielle Hill 2/16-22
53A-03-7
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser/by dishmachine area/corrective action taken =operator labeled chemical. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Brussels sprouts/walk in cooler/corrective action taken/operator stored foods back on shelf. **Corrected On-Site**
08B-38-4
67
Frequently Asked Questions
When was Peter's Steakhouse last inspected?
The most recent health inspection at Peter's Steakhouse on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Peter's Steakhouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Peter's Steakhouse.
How does Peter's Steakhouse compare to other restaurants in Jensen Beach?
Peter's Steakhouse most recently scored 47 out of 100, which is lower than the Jensen Beach average of 80.
Has Peter's Steakhouse's inspection record improved over time?
Yes. Recent inspections at Peter's Steakhouse have averaged around two violations per visit, down from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Peter's Steakhouse 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 Peter's Steakhouse inspected?
Based on the inspection history on file, Peter's Steakhouse is inspected around three times per year on average.
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