The Speckled Perch Steakhouse & Lounge
Last inspected: Feb 5, 2026
70
Score
The Speckled Perch Steakhouse & Lounge has been inspected eight times since 2022. The latest inspection on file is from Feb 5, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
When inspectors have written things up, “food-contact surface soiled” has been the most frequent reason, cited four times.
By comparison, the average Okeechobee facility scores 81, putting The Speckled Perch Steakhouse & Lounge on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled : sugar container in walk in cooler. Operator will wash and sanitize. **Corrective Action Taken**
22-02-4
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. Alex C
53B-14-5
Basic - Prep table with rust. **Repeat Violation**
14-33-4
Basic - Stored food not covered: vegetable plates in walk in cooler not covered. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust at prep table nearest ice machine.
36-27-5
70
Jun 25, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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 tested at 0 ppm chlorine. Operator repaired and machine was tested at 100 ppm. **Corrected On-Site**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine. Operator called and ordered. **Corrected On-Site**
16-37-1
Basic - Prep table with rust.
14-33-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched: soup spoons at French Onion soup. Operator removed from service and washed, sanitized. **Corrected On-Site**
25-02-4
70
Sep 19, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
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. Provided operator form, and they will print out. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. **Corrected On-Site**
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. One dead roach in hallway by bathrooms. Operator removed. **Corrected On-Site**
35A-03-4
Basic - Floor not cleaned when the least amount of food is exposed: behind flat top .
36-01-4
74
Jul 19, 2024
Routine - Food
1 major violation.
View 1 violation
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
90
Jun 4, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 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. 0 ppm - chlorine. Operator will call for service and set up sanitation side of triple sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Please note: Licence renewal was 12/1/23. Visit Myfloridalicense.com to make your payment, if you have not already done so. Operator paid licensing fee. **Corrected On-Site** **Warning**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: small cutting boards by dishwasher area. **Repeat Violation** **Warning**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Single-service articles improperly stored. Wrapped silverware in dining area not presented handle first. **Warning**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Sugar removed from bulk in walk-in cooler not labeled. **Warning**
02D-01-5
Basic - Stored food not covered. Prepared relish trays for guests in walk in cooler not covered. **Warning**
08B-12-5
47
Nov 16, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three small flying insect in kitchen, not landing on food. Operator whisked out small flying insects. **Corrective Action Taken**
35A-02-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, cutting boards.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator obtained cover and straw. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator removed. **Corrected On-Site**
08B-49-4
Basic - Floor area under fan in walk in cooler with water.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed, behind line and at bar.
36-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Operator left out frozen French onion soup to thaw. Operator removed. **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises, at back area by bar.
33-31-5
45
Jun 21, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
58
Nov 30, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Pesticide-emitting strip present in food prep area. Operator removed. **Corrected On-Site**
41-24-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: can opener. Operator cleaned and sanitized item. **Corrected On-Site**
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. Carrot and celery sticks not date mark. Operator placed date mark on items in walk in cooler. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on plates at back prep table. Operator removed and stored correctly. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor, sugar. Operator removed and stored correctly, in walk in cooler. **Corrected On-Site**
08B-47-4
Basic - Unclean building components, attachments or fixtures, light fixtures in kitchen soiled. Operator cleaned and sanitized fixtures. **Corrected On-Site**
36-50-4
Basic - Unnecessary items/unused equipment on the premises.
33-31-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, on light shield. 10 Dead small flying insects on light shield in kitchen area not above food. Operator removed shields, cleaned and sanitized . **Corrected On-Site**
35A-06-4
52
Frequently Asked Questions
When was The Speckled Perch Steakhouse & Lounge last inspected?
The most recent health inspection at The Speckled Perch Steakhouse & Lounge on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at The Speckled Perch Steakhouse & Lounge?
Across the inspection record, “food-contact surface soiled” has been cited four times, more than any other issue at The Speckled Perch Steakhouse & Lounge.
How does The Speckled Perch Steakhouse & Lounge compare to other restaurants in Okeechobee?
The Speckled Perch Steakhouse & Lounge most recently scored 70 out of 100, which is lower than the Okeechobee average of 81.
Has The Speckled Perch Steakhouse & Lounge's inspection record improved over time?
Yes. Recent inspections at The Speckled Perch Steakhouse & Lounge have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Speckled Perch Steakhouse & Lounge 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 Speckled Perch Steakhouse & Lounge inspected?
Based on the inspection history on file, The Speckled Perch Steakhouse & Lounge is inspected around three times per year on average.
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