Pineapple Joe's Grill&Raw Bar
Last inspected: Mar 12, 2026
95
Score
Going back to 2022, Pineapple Joe's Grill&Raw Bar has nine inspections in the public record. The newest entry in the record is dated Mar 12, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged three times.
The city-wide average for Fort Pierce sits at 87, putting Pineapple Joe's Grill&Raw Bar on the better side of that line. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Mar 11, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings by reach in freezer 7 rodent droppings by dry storage area under can good rack. No other activity observed through establishment **Warning**
35A-04-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave waitstaff consumer advisory and hung on wall **Corrected On-Site**
02B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor tiles missing and/or in disrepair. Under ice bin in server/ bar area
36-17-5
Basic - Food stored on floor. Case of cabbage employee moved to shelf **Corrected On-Site**
08B-38-4
Basic - Light not functioning. Under hood, replaced light **Corrected On-Site**
36-62-4
61
Aug 6, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
74
Jan 24, 2025
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Sliced raw potatoes stored in a 5 gallon bucket.
01B-32-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach at bar. Operator removed and used sanitizing tablets. **Corrected On-Site**
22-48-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooling over night 45F. **Corrected On-Site**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans cooked the day before 4 gallons.
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.
12A-02-4
High Priority - Raw animal food stored over/not properly. In freezer observed raw beef and seafood over frozen french fries. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Half and half at bar. **Corrected On-Site**
02C-02-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.
51-13-4
Basic - Hole in or other damage to wall. Under handwashing sink in kitchen.
36-24-5
Basic - Clean linens stored in improper location. Dry towels hang from hooks at bar being used for drying hands.
21-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In front freezer area ceiling vent cover missing.
36-32-5
Basic - Bathroom door left open other than during cleaning or maintenance. Both men's and women's
32-02-4
25
Aug 6, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale on cooks station at 54 F. Informed staff. Put product on ice , for rapid chill. **Corrective Action Taken**
03A-02-5
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. One kitchen employee, Jacquelyn.
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors in kitchen.
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave at prep station.
22-08-4
70
Mar 7, 2024
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
86
Nov 29, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kale cut 54-60f cold holding , placed on ice bath **Corrective Action Taken**
03A-02-5
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 new employee. Printed and signed **Corrected On-Site**
11-26-1
Basic - Paper towel used as a food-contact surface. In mushrooms **Corrected On-Site**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
70
Apr 11, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice found at 108°. Manager states only been in hot holding for 30 minutes. Recommended rapid reheat **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose outside rear kitchen door
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.slicer
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Food stored on floor. Case of oysters in walk-in cooler **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
55
Sep 14, 2022
Routine - Food
6 major violations. 7 minor violations.
View 13 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
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. Heavy cream **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
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. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in raw shrimp **Corrected On-Site** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and keys over prep table **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Gaskets torn on lowboy cooler **Warning**
14-11-5
Basic - Hole in or other damage to wall. Hole in wall by dishwasher **Warning**
36-24-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
12B-13-4
Basic - Single-service articles improperly stored. Soufflé lids in back room **Warning**
25-05-4
39
Frequently Asked Questions
When was Pineapple Joe's Grill&Raw Bar last inspected?
The most recent health inspection at Pineapple Joe's Grill&Raw Bar on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Pineapple Joe's Grill&Raw Bar?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Pineapple Joe's Grill&Raw Bar.
How does Pineapple Joe's Grill&Raw Bar compare to other restaurants in Fort Pierce?
Pineapple Joe's Grill&Raw Bar most recently scored 95 out of 100, which is higher than the Fort Pierce average of 87.
Has Pineapple Joe's Grill&Raw Bar's inspection record improved over time?
Yes. Recent inspections at Pineapple Joe's Grill&Raw Bar have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Pineapple Joe's Grill&Raw Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pineapple Joe's Grill&Raw Bar inspected?
Based on the inspection history on file, Pineapple Joe's Grill&Raw Bar is inspected around three times per year on average.
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