CHARLENE'S COYOTE GRILLE
5500 ST LUCIE BLVD · FORT PIERCE · St. Lucie County · FL 34946
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 5
35A-02-7High Priority – 1 Live, small flying insects found in kitchen. 4 small flies at wait station area. Total 5 live flies. Per supervisor next unannounced inspection.
08A-02-6High Priority – In white reach in cooler raw chill eggs and pooled eggs over muffins.
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired April 1st **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 63F pancake 63F. Recommend to rapid chill, operator placed on the ice bath. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili at the waitstaff area 122F. Recommend to reheat to 165F.
Intermediate 6
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu **Repeat Violation**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dish machine
11-26-1Intermediate – 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. For Shawn
53B-13-5Intermediate – 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. Michelle
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta made Friday sliced roast beef also made Friday
22-02-4Intermediate – Slicer has old food build up on guard and blade. Interior oven in outside shed has a build up of grease. Soda nozzle at the server station heavy build up of mold like substance. Coke cola nozzle.
Basic 7
21-19-4Basic – Clean wiping cloth supply not properly stored. Tucked on apron belt.
13-02-4Basic – Employee with ineffective hair restraint while engaging in food preparation. Nancy
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Metal food pans **Repeat Violation**
31B-04-4Basic – Handwashing sign provided not correct sign at a hand sink used by food employees.
08B-38-4Basic – Jugs of oil stored on floor in the storage area. Inside storage off the kitchen bag of panko stored on the floor.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Outside waittress station
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Pooled eggs in the sour cream container in white reach in cooler in the shed.
Inspector observations synchronized from DBPR on August 11, 2026 2:55 PM.
Violation category totals
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.