Pineapples
Last inspected: Mar 27, 2026
74
Score
Pineapples has been inspected 14 times since 2022. Inspectors last stopped by on Mar 27, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
When inspectors have written things up, “standing water in bottom of reach-in-cooler” has been the most frequent reason, cited four times.
Pineapples' latest score of 74 falls below the Melbourne average of 84. The record is unremarkable in either direction.
14
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 27, 2026
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - ice machine outside is not on plans, ice machine under a covered roof. 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/. **Warning** - From follow-up inspection 2026-03-27: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-03-27: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Corner across from salad station - From follow-up inspection 2026-03-27: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior walkway between kitchen and exterior walk in coolers have heavy grease build up - From follow-up inspection 2026-03-27: Working on cleaning, still has moderate build up. **Time Extended**
23-03-4
74
Mar 25, 2026
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 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. Tested 0 ppm, checked tubed primed machine 50ppm **Corrected On-Site**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on dish rack, manager killed roach. **Corrected On-Site** **Warning**
35A-05-4
Intermediate - No plan review submitted and approved - ice machine outside is not on plans, ice machine under a covered roof. 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/. **Warning**
51-16-7
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters have grease build up
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Corner across from salad station
36-03-4
Basic - In-use tongs stored on equipment door handle between uses. Cook removed tongs.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. By salad prep table
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior walkway between kitchen and exterior walk in coolers have heavy grease build up
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In stand up reach in on cook line cooler
29-49-6
45
Jan 13, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Date is noted in log book.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Plate sitting in hand sink on cook line, manager removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
82
Jul 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at oven station - From follow-up inspection 2025-07-21: **Time Extended**
14-09-4
95
Jul 18, 2025
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket has sanitizer solution, not priming. **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler goat cheese (46F - Cold Holding); blue cheese (46F - Cold Holding); fish dip (46F - Cold Holding). Manager states items were prepped prior to lunch, at 1030, manager moved items to walk in to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris behind blade. Chef cleaned slicer. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Salad maker dumped mozzarella juice in hand wash sink behind her.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at server hand wash sink by tea dispenser. Sauté guy replaced paper towels **Corrected On-Site**
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to manager, he printed and posted. Only serve oysters on Mother's Day **Corrected On-Site**
02A-01-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. **Warning**
16-59-1
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. Milk opened two days ago not date marked. Manager dated milk. **Corrected On-Site**
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher is soiled
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at oven station
14-09-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Salad maker does not have hat or hair net,
13-02-4
35
Feb 27, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
82
Feb 25, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bucket was almost empty. Manager replaced **Corrected On-Site**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad cooler; cooked chicken (45F - Cold Holding); ahi tuna (47F - Cold Holding); tuna diced (47F - Cold Holding); diced tomatoes (48F - Cold Holding); tomato wedges (48F - Cold Holding) manager states he checked temperatures at 9am, will move product to freezer to rapid chill **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board and blue cutting board on cook line are heavily scored
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink end of cook line **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing oil substance not labeled. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters and under hood filters have some grease build up
23-24-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
14-69-4
Basic - Soiled dry wiping cloth in use. On prep table on cook line
21-10-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Chicken wings rop fully cooked, missing time of vacuum packed
03G-53-1
45
Dec 20, 2024
Routine - Food
No violations found.
100
Oct 21, 2024
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - 2 Live, small flying insects in kitchen, food preparation area.
35A-02-6
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. Roof top bar dish machine 0 ppm
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Found par cooked wings in reduced oxygen package in walk in cooler and cook line more than 48 hours
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted tomatoes 46F
03A-02-5
Intermediate - Cutting boards soiled. Slicer soiled with old food debris. Can opener soiled. Interior of microwave soiled.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided, no hand washing sign or soap at handwash sink located at the beverage station in kitchen. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Building components, attachments or fixtures in poor repair. Air curtain on kicks
36-51-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's personal items stored on the bag n box soda **Repeat Violation**
40-06-5
Basic - Hood filters soiled. Wire shelves above cook line equipment heavily soiled with grease and dripping onto grill surfaces.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.back door left open
35B-05-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Par cooked chicken wings in walk in cooler and cook line cooler. Unable to do par cooked wings under ROP. Wings must be fully cooked or raw.
03G-54-1
Basic - Togo containers on floor.
25-05-4
Basic - Unnecessary items/unused equipment on the premises. Several kitchen items stored under stairwell
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black mold-like substance in the interior of the ice bin. Ice machine on 2nd floor bar is heavily soiled with mold like substance.
22-20-5
22
Apr 25, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. rice (122F - Hot Holding); mashed potatoes (118F - Hot Holding rice (180F - Reheating); mashed potatoes (179F - Reheating), chef reheated immediately. **Corrected On-Site**
03B-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink at first floor bar. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at Handwash sink first floor bar. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In main kitchen next to cookline.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hand bad on top of prep table. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer, operator states work order is in for heat strip
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
58
Nov 3, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Pesticide-emitting strip present in dish washing area. **Corrected On-Site**
41-24-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Operator only runs specials, consumer advisory only posted on menu. Emailed raw oysters advisory. Manager posted. **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle not labeled. **Corrected On-Site**
41-17-4
70
May 18, 2023
Routine - Food
No violations found.
100
May 17, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 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. Kitchen dishmachine Dishwasher (Chlorine 00ppm) operator replaced sanitzer bucket, rested at Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab over ready to eat chicken Raw chicken over raw beef and raw Lamb in wall in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw hamburger (46F - Cold Holding); raw fish (51F - Cold Holding); raw steak kabobs (49F - Cold Holding), operator had stocked drawers this morning, suggested rapid chill on items. Operator placed ice bags on items. Calling refrigeration tech to come sliced tomatoes (46F - Cold Holding); cooked chicken (45F - Cold Holding); raw tuna (46F - Cold Holding), operator states that items were stocked in cooler this morning, suggested rapid chill on items. Operator placed ice bags and called service tech for cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher and cooking utensils in hand sink end of cookline **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Using as dump sink with ice **Corrected On-Site**
31A-11-4
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. Undated milk server added date **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Standing water in bottom of reach-in-cooler. Cookline unit Downstairs bar beer cooler **Repeat Violation**
29-49-6
Basic - Food stored on floor in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice bucket not inverted **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - Ice buildup in walk-in freezer. Has work order in to fix issue **Corrective Action Taken**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink upstairs at bar **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease, scheduled for June 2nd. Gaskets on reach in bar coolers **Corrective Action Taken** **Repeat Violation**
23-03-4
35
Dec 5, 2022
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lobster dated 11/27 prep date, operator discarded. See stop sale **Corrected On-Site**
02C-01-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Mop sink **Corrected On-Site** **Repeat Violation**
29-37-4
High Priority - Stop Sale issued due to adulteration of food product. Cooked lobster dated 11/27 prep date, operator discarded **Corrected On-Site**
01B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at bar **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles 2nd floor bar Interior of most left cookline unit food debris behind lid **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on noodles in cookline unit made 12/1 **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets cook line unit soiled Gasket 2nd floor bar reach in soiled Gaskets 3rd story bar coolers soiled **Corrective Action Taken**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Torn gasket on drawers under flat top **Corrective Action Taken**
14-11-5
Basic - Food stored on floor. French fries on floor in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice bucket not inverted or protected. Kitchen ice machine 2nd floor ice machine 3rd floor ice machine **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at 2nd floor bar Both bars hand wash sink 3rd story no hand wash sign **Corrected On-Site**
31B-04-4
Basic - Single-service articles improperly stored. Plastic plates stored on floor in 3rd story closet **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. 1st floor bar cooler. Shop vacuums each Tuesday **Corrective Action Taken**
29-49-6
32
Frequently Asked Questions
When was Pineapples last inspected?
The most recent health inspection at Pineapples on file is from Mar 27, 2026. The public record contains 14 inspections in total.
What is the most common violation at Pineapples?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited four times, more than any other issue at Pineapples.
How does Pineapples compare to other restaurants in Melbourne?
Pineapples most recently scored 74 out of 100, which is lower than the Melbourne average of 84.
Has Pineapples' inspection record improved over time?
Results have been roughly steady. Inspections at Pineapples have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pineapples 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 Pineapples inspected?
Based on the inspection history on file, Pineapples is inspected around four times per year on average.
Nearby Restaurants