Thirsty Turtle Seagrill
Last inspected: Jan 29, 2026
55
Score
Thirsty Turtle Seagrill appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Jan 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 10 violations per visit.
When inspectors have written things up, “employee failed to wash hands before putting on gloves” has been the most frequent reason, cited three times.
Compared to other Fort Pierce restaurants (averaging 87), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Jul 15, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Warewashing Facilities Maintained and Used
FL-24
32
Jan 21, 2025
Complaint Full
7 critical violations. 1 major violation. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 110f out less than 1 hours advised to rapid chill. Employee placed back in walk in
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
29-34-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna 9 each , Tuna 2 each, Salmon 3 each
01B-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook when switching gloves between tasks. Educated cook.
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handle soiled dishes then handled sanitized dishes from dishwasher. Educated dishwasher.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled Eggs in 3 door cooler. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler Cheese dip 1/13/25, in Walk in cooler mango salsa 12/21/24. Cook disposed of. **Corrected On-Site**
02C-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Bar. Operator provided paper towel roll. **Corrected On-Site**
31B-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored, and pots in dish area not inverted **Corrected On-Site**
24-07-4
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. Tuna and Salmon.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink on dish dry rack and phone on shelf in prep area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf across from triple sink.
24-08-4
Basic - Food stored on floor. Wing sauce in storage room.
08B-38-4
Basic - Ice scoop handle in contact with ice. Rear and front bar. Operator properly stored. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. At grill. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At all sinks. Emailed to operator. Hand washing sing needs to state employees must wash hands.
31B-04-4
Basic - Single-service articles improperly stored. On floor in storage room and at rear bar.
25-05-4
Basic - Stored food not covered. Rice in 3 door cooler. Cook disposed of it. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. vegetables in cooler.
08B-17-4
18
Oct 30, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing.sink on Cookline. Dump sink. Ice in sink. Educated cook **Corrected On-Site**
31A-11-4
Basic - Employee eating while preparing food. Drink in reach in freezer. Educated cook **Corrected On-Site**
12B-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Ice. Walk in freezer **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Make table #2
29-49-6
64
May 15, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves , but no hand washing.
12A-07-5
Basic - Employee with no hair restraint while engaging in food preparation. Main cook on line.
13-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of small cooks cooler.
22-16-4
Basic - Stored food not covered. Items in reach in freezer. Multiple food items at fryer station cooler and in 3 door cooler.
08B-12-5
74
Mar 25, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
61
Nov 3, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves, change task, no hand washing.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Used for food disposal, at cooks line. Hands wash sinks need to be cleaned due to buildup.
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled door handles on multiple reach in coolers. Spilled whipped cream inside reach in cooler.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage plastic cups at back bar area.
24-08-4
Basic - Food stored on floor. Case of ground beef on floor in walk-in cooler. Informed manager. **Corrected On-Site**
08B-38-4
Basic - Garbage can soiled. Multiple garbage/trash cans heavily soiled.
33-17-4
Basic - Nonfood-contact surface soiled with grease, food debris. Gray bus tubs for dishes.
23-03-4
Basic - Stored food not covered. In multiple cooler locations: reach in freezer and 2 reach in coolers. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms in walk-in cooler. Informed manager. **Corrected On-Site**
08B-17-4
Basic - Accumulation of debris on dish wash racks, black soil on outsides.
16-15-4
50
Mar 15, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer next to fryers. Raw beef removed from original packaging in container over ready to eat foods. Operator moved **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line next to fryers. wings (86F - Hot Holding); cooked chicken (112F - Hot Holding). Operator stated that the food items had been out for no more than 1 hour. Discussed use of TPHC vs hot holding techniques
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink. Currently installed before splitter **Repeat Violation**
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. February tags
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at interior bar. Lemons and ice in wells
31A-11-4
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. Unable to provide proof for host(ess) and dish washers
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on lunch menus **Warning**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate. Interior upper rear corner of ice bin for soda machine has an accumulation of mold like substance
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Across from grill top on cook line. Utensils in standing water at 81°F. Operator discarded **Corrected On-Site**
10-07-4
Basic - Waste line missing at soda gun holster. At rear bar
29-17-4
32
Sep 26, 2022
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
29
Frequently Asked Questions
When was Thirsty Turtle Seagrill last inspected?
The most recent health inspection at Thirsty Turtle Seagrill on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Thirsty Turtle Seagrill?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited three times, more than any other issue at Thirsty Turtle Seagrill.
How does Thirsty Turtle Seagrill compare to other restaurants in Fort Pierce?
Thirsty Turtle Seagrill most recently scored 55 out of 100, which is lower than the Fort Pierce average of 87.
Has Thirsty Turtle Seagrill's inspection record improved over time?
No. Recent inspections at Thirsty Turtle Seagrill have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Thirsty Turtle Seagrill 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 Thirsty Turtle Seagrill inspected?
Based on the inspection history on file, Thirsty Turtle Seagrill is inspected around three times per year on average.
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