Pickled Restaurant & Bar
Last inspected: Apr 6, 2026
64
Score
Going back to 2022, Pickled Restaurant & Bar has 15 inspections in the public record. Inspectors last stopped by on Apr 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly six violations earlier in the record.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up two times.
By comparison, the average Fort Pierce facility scores 87, putting Pickled Restaurant & Bar on the weaker side. The inspection history reads as standard for a restaurant of this size.
15
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no over head protection. - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: **Time Extended**
08B-02-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill **Warning** - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: Meatloaf 60f cold holding , sliced tomatoes 57f cold holding , tuna 58f cold holding , shredded cheese 57f f cold holding , **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added cafe station AC on 4-3-26 **Repeat Violation** **Warning** - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Light not functioning. 2 under hoods **Repeat Violation** - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: **Time Extended**
36-62-4
64
Apr 3, 2026
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Rice squares dated 3-10-26 employee discarded **Warning**
01B-28-5
High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no over head protection.
08B-02-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice squares dated 3-10-26 **Repeat Violation** **Warning**
02C-01-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings around wall area behind where cooler was, cooler was currently moved due to maintenance, 3 rodent droppings in dust pan against wall 2 rodent droppings under a speed rack all in kitchen area near a wall where a cooler was moved due to maintenance. Kitchen staff has cleaned and sanitized floors. **Admin Complaint**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, smoked salmon **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added cafe station AC on 4-3-26 **Repeat Violation** **Warning**
51-16-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bartender labeled **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Has a case of carrots on sink, employee moved **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor not cleaned when the least amount of food is exposed. In back area, manager cleaned area
36-01-4
Basic - Light not functioning. 2 under hoods **Repeat Violation**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler manager replaced **Corrected On-Site**
05-09-4
23
Jan 29, 2026
Complaint Full
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
9
Sep 25, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in freezer, grill, table, and hot holding unit in storage area. - From follow-up inspection 2025-09-18: **Time Extended** - From follow-up inspection 2025-09-25: **Time Extended**
33-31-5
95
Sep 18, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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. 0 ppm. Reran and primed 0 ppm. **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in freezer, grill, table, and hot holding unit in storage area. - From follow-up inspection 2025-09-18: **Time Extended**
33-31-5
82
Sep 17, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
14
May 6, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : 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. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm. - From follow-up inspection 2025-03-06: Per Executive Chef, EcoLab will come out to service. Establishment is currently using the three compartment sink. **Time Extended** - From follow-up inspection 2025-05-06: Dish machine was ran found at 25ppm. Currently not in use. Three compartment sink is being used. **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents. - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers. - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms. - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
32-04-4
82
Mar 6, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-03-06: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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. T.M, C.G. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
53B-01-5
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. J.W 9/30/24. - From follow-up inspection 2025-03-06: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook's line. - From follow-up inspection 2025-03-06: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms. - From follow-up inspection 2025-03-06: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 3 total at bar. Operator was able to secure 2 of them. 3 CO tanks located in alley way. **Corrective Action Taken** - From follow-up inspection 2025-03-06: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** - From follow-up inspection 2025-03-06: **Time Extended**
50-09-4
Basic - - From initial inspection : 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. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm. - From follow-up inspection 2025-03-06: Per Executive Chef, EcoLab will come out to service. Establishment is currently using the three compartment sink. **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents. - From follow-up inspection 2025-03-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers. - From follow-up inspection 2025-03-06: **Time Extended**
16-46-4
43
Mar 5, 2025
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon 47F cold holding. Unable to determine how long product was out of temperature range. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon 47F cold holding. Unable to determine how long product was out of temperature range. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Disinfectant next to clean utensils. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and soda nozzle at bar. **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to ice machine. **Corrected On-Site** **Repeat Violation**
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. T.M, C.G. **Warning**
53B-01-5
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. J.W 9/30/24.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook's line.
27-16-4
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. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm.
16-55-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms.
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. 3 total at bar. Operator was able to secure 2 of them. 3 CO tanks located in alley way. **Corrective Action Taken**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. **Corrected On-Site**
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient thermometers read 50F. Please do not store and TCS products in small reach in cooler.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook's line and by dish washer. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers.
16-46-4
17
Aug 1, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Mar 15, 2024
Routine - Food
2 minor violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
90
Mar 14, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items, view stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items cold salad station , pimento cheese (61F - Cold Holding); hard cooked eggs (66F - Cold Holding); tomato (62F - Cold Holding);p chopped lettuce (67F - Cold Holding); smoked salmon (62F - Cold Holding)
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Food stored on floor. Three bins of bulk items on floor. Informed manager. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. 3 hand wash sinks in kitchen.
31B-04-4
Basic - Wood food-contact surface not properly sealed. Cutting board on cooks line. Informed manager. **Corrected On-Site**
14-06-4
61
Sep 15, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle behind bar area improperly stored. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen at mop sink , ladder and cart blocking. Manager moved equipment. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at station in kitchen. **Corrected On-Site**
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
Basic - Food storage container/container lid cracked or broken. Lid on hummus. **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Sour mix and bag in box stored on floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. In beer cooler behind bar
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
45
May 11, 2023
Routine - Food
No violations found.
100
Jul 6, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Frequently Asked Questions
When was Pickled Restaurant & Bar last inspected?
The most recent health inspection at Pickled Restaurant & Bar on file is from Apr 6, 2026. The public record contains 15 inspections in total.
What is the most common violation at Pickled Restaurant & Bar?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Pickled Restaurant & Bar.
How does Pickled Restaurant & Bar compare to other restaurants in Fort Pierce?
Pickled Restaurant & Bar most recently scored 64 out of 100, which is lower than the Fort Pierce average of 87.
Has Pickled Restaurant & Bar's inspection record improved over time?
No. Recent inspections at Pickled Restaurant & Bar have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pickled Restaurant & Bar 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 Pickled Restaurant & Bar inspected?
Based on the inspection history on file, Pickled Restaurant & Bar is inspected around four times per year on average.
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