Skippers Cove Bar & Grill
Last inspected: Apr 1, 2026
74
Score
Going back to 2022, Skippers Cove Bar & Grill has 19 inspections in the public record. The most recent visit was on Apr 1, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 10 violations before that.
The most common issue across all inspections has been “floor tiles missing and/or in disrepair”, showing up four times.
Restaurants in Fort Pierce average 87, so Skippers Cove Bar & Grill trails the local norm. The full record sits in fairly typical territory for a working restaurant.
19
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 3 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. Cook line cooler drawers ; sliced ham (50F - Cold Holding); diced chicken (58F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); sliced cheese (49F - Cold Holding); raw ground beef (47F - Cold Holding); cooked diced chicken (49F - Cold Holding); raw steak (46F - Cold Holding) cook states placed in cooler before truck recommend to rapid chill placed in the walk in freezer. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2026-04-01: Not using unit due to be serviced today **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Cook line delivery received - From follow-up inspection 2026-04-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Dish machine at the bar not properly working fill button not filling. - From follow-up inspection 2026-04-01: **Time Extended**
16-17-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Bar - From follow-up inspection 2026-04-01: **Time Extended**
29-17-4
74
Mar 30, 2026
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
43
Oct 14, 2025
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Apr 25, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Cutting boards heavy soiled on cook line Can opener blade heavily soiled - From follow-up inspection 2025-04-25: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-25: **Time Extended**
32-12-6
86
Apr 24, 2025
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on the cutting board. Cook killed and removed cutting board to be cleaned and sanitized No more live activity observed.
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding); raw fish (50F - Cold Holding); calamari (48F - Cold Holding) due to being doubled panned and no means of ice in pan over night half n half 52F **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes made at 8:45 found at 9:50 130F recommended to reheat to 165F rechecked found at 202F **Corrected On-Site**
03B-01-6
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. New hires. **Warning**
11-26-1
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Cutting boards heavy soiled on cook line Can opener blade heavily soiled
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu corrected at the time of inspection **Corrected On-Site**
02B-01-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
35B-08-4
Basic - Heavy food dries on floors under equipment on the cool line, dish machine
36-01-4
Basic - Soufflé cup used to scoop pico **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris, grease, dust. Kitchen
36-34-5
Basic - Conch chowder stored on floor in the prep walk in cooler. Cases of water on floor in server area. **Corrected On-Site**
08B-38-4
Basic - Cove molding at floor/wall juncture broken/missing. Under dish machine
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Damage to wall on cook line FRP and stainless steel wall.
36-24-5
Basic - Time/temperature control for safety food thawed in an improper manner. Cases of fish left at room temperature to thaw. Items were still frozen, recommended to place under running water or refrigerator. Placed in the walk in cooler **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line cutting board.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers of flour **Corrected On-Site**
02D-01-5
21
Jan 15, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed Tuna in cooler below grill.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler across from cook line.
14-71-4
Basic - Floor tiles missing and/or in disrepair. In bar
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Outside
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. All sinks in bar. Were removed during conversation, emailed operator signs to post.
31B-04-4
Basic - Outer openings not protected with self-closing doors. Rear exit door
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
58
Oct 31, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
74
Aug 26, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Produce slicer blade and can opener. Informed Manager. **Corrected On-Site**
22-02-4
Basic - Floor tiles missing and/or in disrepair. Behind cooks line , but has been sealed. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Two containers in walk in cooler.
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. In the cooler on the cooks line. Informed manager **Corrected On-Site**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of produce over prepared ready foods.
08B-17-4
74
Jun 24, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White fish 57f cold holding cook disposed of products
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
24-05-4
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. Pulled yesterday **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. cups
24-08-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Measuring cup in black bean and corn salsa **Corrected On-Site**
10-06-5
Basic - Standing water in bottom of reach-in-cooler. On cooks line
29-49-6
64
May 10, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 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. Glass wash machine at bar, 0 ppm. Informed Operator. Prime machine and run several cycles. Second test, 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris. Cutting board on cooks line.
22-02-4
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. **Corrected On-Site**
02A-01-4
Basic - Floor soiled/has accumulation of debris. By the ice machine in kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Entrance to kitchen and broken tiles behind cooks line.
36-17-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes and asparagus stored above Ready to eat foods.
08B-17-4
Basic - Clean utensils stored between equipment and wall. Knife on cooks line.
24-14-4
58
Feb 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2024-02-16: **Time Extended**
23-03-4
95
Feb 15, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked peppers found at 108F for one hour, advised rapid reheat.
03B-15-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #2. Raw Shrimp 66 Cooked Pasta 68 1/2 and 1/2 creamer 56 American cheese 50 All in cooler over night. Manger threw away. Ice build up on unit is visible Cooler #1. 1. Cabbage 50 Catfish 46 Coleslaw 49 Cut lettuce 49 Cut tomato 46 Manager stated was placed into service 1 hour ago. Advised to rapid chill. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink had bucket and rags. Manager removed **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Soufle cup In Parmesan cheese
14-01-5
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 ice build up on coils in make top cooler on cooks line
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table. Manager moved
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic Cups
24-08-4
Basic - Hood filters soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler on cooks line
05-09-4
43
Sep 19, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer next to desert cooler - From follow-up inspection 2023-09-18: **Time Extended** - From follow-up inspection 2023-09-19: **Time Extended**
14-69-4
95
Sep 18, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Triple tail -60 Sliced tomatoes-60 Coleslaw -60 Raw Scallops -48 Raw burger -57 Raw Mahi -58 Ahi tuna -52 Butter -46 Cooked chicken- 46 Cooked Green beans -46 **Warning** - From follow-up inspection 2023-09-18: Triple tail -none on hand Sliced tomatoes - 49 for 15 min cooling Coleslaw - 45 for 15 mins cooling Raw scallops- 43 Raw burger patties- 50 for 3 hrs rapid chill /44 in walk in cooler Raw mahi -53 for 3 hours rapid chill on / 44 in walk in cooler Ahi tuna 49 Butter 42 Cooked chicken 55 Cooked green beans none on hand **Time Extended** **Corrective Action Taken**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three coolers on cooks line Triple tail -60 Sliced tomatoes-60 Coleslaw -60 Raw Scallops -48 Raw burger -57 Raw Mahi -58 Ahi tuna -52 Butter -46 Cooked chicken- 46 Cooked Green beans -46 Issued stop sale. - From follow-up inspection 2023-09-18: Triple tail -none on hand Sliced tomatoes - 49 for 15 min cooling Coleslaw - 45 for 15 mins cooling Raw scallops- 43 Raw burger patties- 50 for 3 hrs rapid chill /44 in walk in cooler Raw mahi -53 for 3 hours rapid chill on / 44 in walk in cooler Ahi tuna 49 Butter 42 Cooked chicken 55 Cooked green beans none on hand **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : 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/ on duty manager Chris expired in March - From follow-up inspection 2023-09-18: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-09-18: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer next to desert cooler - From follow-up inspection 2023-09-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-09-18: **Time Extended**
16-46-4
58
Sep 13, 2023
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
39
Jun 14, 2023
Routine - Food
No violations found.
100
May 15, 2023
Routine - Food
1 major violation.
View 1 violation
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2023-05-15: Operator emailed to wrong address, provided correct email **Time Extended**
51-16-7
90
Mar 14, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade dirty **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink **Corrected On-Site** **Warning**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Both cooks **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado with stickers next to washed lettuce **Warning**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on line reading 200+++. Advised to remake bucket, now reading 100 ppm **Corrected On-Site** **Warning**
21-07-4
50
Oct 19, 2022
Food-Licensing Inspection
4 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
82
Frequently Asked Questions
When was Skippers Cove Bar & Grill last inspected?
The most recent health inspection at Skippers Cove Bar & Grill on file is from Apr 1, 2026. The public record contains 19 inspections in total.
What is the most common violation at Skippers Cove Bar & Grill?
Across the inspection record, “floor tiles missing and/or in disrepair” has been cited four times, more than any other issue at Skippers Cove Bar & Grill.
How does Skippers Cove Bar & Grill compare to other restaurants in Fort Pierce?
Skippers Cove Bar & Grill most recently scored 74 out of 100, which is lower than the Fort Pierce average of 87.
Has Skippers Cove Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Skippers Cove Bar & Grill have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Skippers Cove 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 Skippers Cove Bar & Grill inspected?
Based on the inspection history on file, Skippers Cove Bar & Grill is inspected around six times per year on average.
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