The Fort Steakhouse
Last inspected: Apr 16, 2026
45
Score
Across the available record, The Fort Steakhouse has nine inspections on file, the first dated 2022. The latest inspection on file is from Apr 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The most common issue across all inspections has been “no handwashing sign provided at a hand sink used”, showing up three times.
The Fort Steakhouse's latest score of 45 falls below the Fort Pierce average of 87. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Stored with shucked oysters. Advised to remove. **Corrected On-Site** **Warning**
14-86-1
High Priority - Dented/rusted cans present. See stop sale. 1 can of tomato paste. Chef removed from shelf. **Corrective Action Taken** **Warning**
01B-01-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Chef had tag and placed with oysters. Education provided. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site** **Warning**
31B-02-4
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/. Establishment has an additional room that now falls under the business license with added seats and a handwashing sink is installed already in additional space. No other equipment or cooking equipment added. No prep being done in room. **Warning**
51-16-7
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons by pantry. **Corrected On-Site** **Warning**
24-05-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 70 seats remains in main section and 20 added to additional seating area. **Warning**
51-09-4
Basic - Light not functioning. 1 under hood system. **Corrected On-Site** **Repeat Violation** **Warning**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar. **Corrected On-Site** **Warning**
31B-04-4
45
Sep 16, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
55
Mar 12, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink in dish machine room. Employee removed. **Corrected On-Site**
31A-09-4
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. J.B. Signed. **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned. **Corrected On-Site**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. 3 in kitchen.
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch box in reach in cooler. Employee removed and inspector provided suggestions. **Corrected On-Site**
08B-49-4
Basic - Interior of oven has accumulation of grease/food debris. **Corrected On-Site**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Manager printed and posted. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents need cleaning. And gaskets of reach in cooler with ribs. Employee cleaned. **Corrected On-Site**
23-03-4
61
Sep 10, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. One cook, change task from preparation hot item, change gloves , not wash hands.
12A-07-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Preparation table one employee beverage, pantry station, .
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler floor in main kitchen. Floor under three compartment sink in kitchen.
36-01-4
Basic - Food stored on floor. Produce cases in walk in cooler. Informed Manager. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at dish wash station. Informed manager. **Corrected On-Site**
31B-04-4
67
Apr 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 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. Is at bar glass wash machine 0 ppm. Informed Manger. Changed solution. Second test 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Glass wash machine at bar, no chlorine test strips.
16-37-1
Basic - Employee with no hair restraint while engaging in food preparation. One cook at time.
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cooks line. Informed Manager. **Corrected On-Site**
10-07-4
Basic - Spatula stored in cracks between pieces of equipment. In main kitchen. Informed Manager. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Stored food not covered. Small freezer on line two pans of food. Walk-in cooler two pans of beef. Informed Manager. **Corrected On-Site**
08B-12-5
61
Dec 13, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Pesticide-emitting strip present in food prep area. Behind bar. Operator discarded **Corrected On-Site**
41-24-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in cooler on cook line. Raw seafoods and raw beef in top drawer over cooked vegetables. Operator moved **Corrected On-Site**
08A-13-5
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign is obstructed from view on shelf near ice machine. Operator moved **Corrected On-Site**
02A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caviar on dirty oysters not identified as being raw. Operator marked menus **Corrected On-Site**
02B-01-5
Basic - Waste line missing at soda gun holster. Waste line is missing from soda gun nearest bar entry
29-17-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacles in unisex restrooms
32-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted
14-17-4
Basic - In-use utensils/knives stored in cracks between pieces of equipment. Spatulas stored between prep table and wall. Operator brought to dish **Corrected On-Site**
10-17-4
50
Sep 19, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2023-09-19: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Interior of /microwave has accumulation of black substance/grease/food debris. Cooks line **Warning** - From follow-up inspection 2023-09-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line left side slimy **Warning** - From follow-up inspection 2023-09-19: **Time Extended**
23-03-4
86
Jun 27, 2023
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
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 - 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 - 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. Emailed form **Warning**
11-26-1
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 a copy **Corrected On-Site** **Warning**
02A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ceiling shows damage or is in disrepair. Dish room **Warning**
36-32-5
Basic - Interior of /microwave has accumulation of black substance/grease/food debris. Cooks line **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line left side slimy **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
12B-13-4
41
Nov 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Fort Steakhouse last inspected?
The most recent health inspection at The Fort Steakhouse on file is from Apr 16, 2026. The public record contains nine inspections in total.
What is the most common violation at The Fort Steakhouse?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at The Fort Steakhouse.
How does The Fort Steakhouse compare to other restaurants in Fort Pierce?
The Fort Steakhouse most recently scored 45 out of 100, which is lower than the Fort Pierce average of 87.
Has The Fort Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at The Fort Steakhouse have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Fort Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Fort Steakhouse inspected?
Based on the inspection history on file, The Fort Steakhouse is inspected around three times per year on average.
Nearby Restaurants