MANATEE ISLAND BAR AND GRILL
1640 SEAWAY DR · FORT PIERCE · St. Lucie County · FL 34949
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High 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. Bucket empty tested at zero. Replaced bucket , primed tested at 50ppm. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored above raw fish in single door reach in cooler on cook line. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler 120 shelled eggs (49F – ambient ); five 4.5 bags of sour cream (49F – ambient ); four gallons milk (49F – ambient ); 1 gallon of butter milk (49F – ambient ); 8 quarts heavy whipping cream (49F – ambient ); 3 lbs cream cheese (49F – ambient ); four 1.5 lbs Swiss cheese (49F – ambient ); 1/2 block cheese (55F – Cold Holding); four 1 lbs Mozzetta cheese (49F – ambient ); nine 1.5 lbs provolone cheese (49F – ambient ); 1 lbs feta cheese (52F – Cold Holding); four 5 lbs bags of chicken breast (56F – Cold Holding); five lbs cooked shrimp (53F – Cold Holding); 1.5 lbs raw shrimp (53F – Cold Holding); 2 lbs raw haddock (54F – Cold Holding); 5 lbs raw grouper (56F – Cold Holding); 1 lb lobster sherry (56F – Cold Holding); 1/2 lbs marinara sauce (57F – Cold Holding); ten lbs turkey breast (57F – Cold Holding); five lbs cooked chicken wings (57F – Cold Holding); four lbs raw bacon (54F – Cold Holding); eight lbs cooked prime rib (57F – Cold Holding); 18 hamburger patties (54F – Cold Holding); 20 lbs ribeye loan (55F – Cold Holding); 3 lbs Cole slaw (52F – Cold Holding); 10 lbs cooked noodles (55F – Cold Holding) **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler 120 shelled eggs (49F – ambient ); five 4.5 bags of sour cream (49F – ambient ); four gallons milk (49F – ambient ); 1 gallon of butter milk (49F – ambient ); 8 quarts heavy whipping cream (49F – ambient ); 3 lbs cream cheese (49F – ambient ); four 1.5 lbs Swiss cheese (49F – ambient ); 1/2 block cheese (55F – Cold Holding); four 1 lbs Mozzetta cheese (49F – ambient ); nine 1.5 lbs provolone cheese (49F – ambient ); 1 lbs feta cheese (52F – Cold Holding); four 5 lbs bags of chicken breast (56F – Cold Holding); five lbs cooked shrimp (53F – Cold Holding); 1.5 lbs raw shrimp (53F – Cold Holding); 2 lbs raw haddock (54F – Cold Holding); 5 lbs raw grouper (56F – Cold Holding); 1 lb lobster sherry (56F – Cold Holding); 1/2 lbs marinara sauce (57F – Cold Holding); ten lbs turkey breast (57F – Cold Holding); five lbs cooked chicken wings (57F – Cold Holding); four lbs raw bacon (54F – Cold Holding); eight lbs cooked prime rib (57F – Cold Holding); 18 hamburger patties (54F – Cold Holding); 20 lbs ribeye loan (55F – Cold Holding); 3 lbs Cole slaw (52F – Cold Holding); 10 lbs cooked noodles (55F – Cold Holding) **Warning**
Intermediate 4
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated, operator corrected. **Corrected On-Site**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
53B-14-5Intermediate – 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. Ernest, Ken, Damian, Melissa, Michael, Cayla, Karen, Dalton, Greg, and Dayden all expired in August.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bat secured, due to leaking. **Corrected On-Site**
Basic 10
16-03-4Basic – Accumulation of debris inside warewashing machine. Lime scale on interior of dish machine.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ware on top of salad make table. **Corrected On-Site**
14-74-7Basic – 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. Walk in cooler not keeping items below 41f cold holding, 50 ambient temperature. Unit was set to 20f and froze over, technician on site corrected to 40f. **Corrected On-Site**
14-71-4Basic – Duct tape used to repair nonfood-contact surface. Single door reach in cooler on cook line door repaired with duct tape.
14-11-5Basic – Equipment in poor repair. Walk in cooler gasket torn.
36-17-5Basic – Floor tiles missing and/or in disrepair. Floor tiles on cook line broken and missing grout.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer near cook line. **Corrected On-Site**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Salad make table no ambient thermometer. **Corrected On-Site**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Make table on cook line has standing water.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Dish machine supply leaking. Hand wash sink at bar leaking by.
Inspector observations synchronized from DBPR on September 24, 2026 3:35 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.