The Butchers Grill
Last inspected: Sep 15, 2025
74
Score
Inspectors have visited The Butchers Grill seven times, with records going back to 2022. The most recent visit was on Sep 15, 2025. 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 six violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
The city-wide average sits at 87, which The Butchers Grill's 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Sep 15, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
74
Mar 28, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 114F hot holding, cooked onions 115F hot holding. On stove. Employee placed items on fiat top stove to reheat to 135F. Rechecked and found at 183F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw Philly cheesesteak meat over ready to eat vegetables in reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 1 Live, small flying insects found. Employee killed on site and sanitized area. Next unannounced inspection.
35A-02-7
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification for A.J.
53A-02-7
Intermediate - Spray bottle containing toxic substance not labeled. Per employee Degreaser in one bottle and bleach in another. Employee marked. **Corrected On-Site**
41-17-4
Basic - Interior lining of small black microwave with rust that has pitted the surface. **Repeat Violation**
14-34-4
Basic - No Heimlich maneuver/choking sign posted. Emailed.
51-13-4
39
Nov 13, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
55
Feb 26, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions found at 80F, manager moved to cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw, without date mark
02C-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by panini press. Operator moved
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Floor soiled/has accumulation of debris. Between tall fridge and cook top **Repeat Violation**
36-73-4
61
Oct 3, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions found at 74° cooked 3 hours ago. Advised to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over cooked pastrami. **Corrected On-Site**
08A-05-6
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. Creamer **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler shelves dirty.
22-02-4
Basic - Floor soiled/has accumulation of debris. Behind flat top grill **Repeat Violation**
36-73-4
Basic - In-use scrapper and spatula stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty **Repeat Violation**
23-03-4
52
Apr 10, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Smoked chicken Wings cooked Saturday, today is Monday, not marked **Repeat Violation**
02C-02-5
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Ripped/worn tin foil used as shelf cover. Under flat top grill
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty **Repeat Violation**
23-03-4
Basic - In-use scrapper stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
74
Sep 14, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs ambient (74F - Cold Holding); sliced tomato (73F - Cold Holding). Operator stated been in cold holding for 2.5 hours. Advised rapid chill **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger patties stored over dressing
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. Shredded pork cooked yesterday not marked. **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Equipment in poor repair. Flip top cooler not operating
14-11-5
Basic - Floor soiled/has accumulation of debris. Behind equipment **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill
36-27-5
47
Frequently Asked Questions
When was The Butchers Grill last inspected?
The most recent health inspection at The Butchers Grill on file is from Sep 15, 2025. The public record contains seven inspections in total.
What is the most common violation at The Butchers Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at The Butchers Grill.
How does The Butchers Grill compare to other restaurants in Fort Pierce?
The Butchers Grill most recently scored 74 out of 100, which is lower than the Fort Pierce average of 87.
Has The Butchers Grill's inspection record improved over time?
Results have been roughly steady. Inspections at The Butchers Grill have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Butchers 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 The Butchers Grill inspected?
Based on the inspection history on file, The Butchers Grill is inspected around two times per year on average.
Nearby Restaurants