HARBOR COVE
1930 HARBORTOWN DR · FORT PIERCE · St. Lucie County · FL 34946
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
34 full violation description(s) documented by the inspector during this visit.
High Priority 7
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees 2nd cooler- ; cooked pasta (50-52°F – Cold Holding); ravioli (55°F – Cold Holding); cooked lobster (51°F – Cold Holding); fish (53°F – Cold Holding); raw shrimp (56°F – Cold Holding); cheese (64°F – Cold Holding); garlic butter (58°F – Cold Holding); heavy cream (59°F – Cold Holding); butter (57°F – Cold Holding); fresh mozzarella (56°F – Cold Holding) in cooler overnight **Warning**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food.- raw fish over soup **Corrected On-Site** **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found.- Two (2) in storage room **Warning**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found.- approximately 40 hard droppings on can rack in storage area, approximately 10 hard droppings in container holding ketchup packets, Three (3) hard on cutting board of reach-in cooler in prep area, approximately Forty (40) hard droppings on soda rack/soda syrup cases **Warning**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition.- rodent droppings in container with ketchup packets **Warning**
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2nd cooler- ; cooked pasta (50-52°F – Cold Holding); ravioli (55°F – Cold Holding); cooked lobster (51°F – Cold Holding); fish (53°F – Cold Holding); raw shrimp (56°F – Cold Holding); cheese (64°F – Cold Holding); garlic butter (58°F – Cold Holding); heavy cream (59°F – Cold Holding); butter (57°F – Cold Holding); fresh mozzarella (56°F – Cold Holding) in cooler overnight **Warning**
Intermediate 4
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.- Bar hand wash sink **Warning**
22-06-4Intermediate – Slicer blade soiled with old food debris. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled.- degreaser **Warning**
Basic 23
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.- top **Warning**
14-22-4Basic – Can opener blade not kept sharp – observed metal shavings. **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.- WIC ceiling **Warning**
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.- ice bucket **Warning**
36-03-4Basic – Cove molding at floor/wall juncture broken/missing.- server area **Warning**
12B-04-4Basic – Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.- drinking in dish area **Warning**
16-01-4Basic – Dishmachine has no data plate/operating specifications.- worn off to point can't read it – Bar dishwasher **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.- cookline cooler **Warning**
36-22-4Basic – Floor area(s) covered with standing water.- in front of ice machine **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris.- under equipment **Warning**
35B-08-4Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment.- over cookline **Warning**
08B-38-4Basic – Food stored on floor.- bucket of mayo **Corrected On-Site** **Warning**
23-07-4Basic – Gaskets with slimy/mold-like build-up.- RIF in prep area **Warning**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit.- reach-in at entrance door **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees.- kitchen hand wash sink and bar hand wash sink **Warning**
16-46-4Basic – Old labels stuck to food containers after cleaning. **Warning**
06-04-4Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature.- chicken wings, still frozen, put in cooler **Corrected On-Site** **Warning**
14-20-4Basic – Ripped/worn tin foil used as food-contact shelf cover. **Warning**
24-18-4Basic – Silverware/utensils stored upright with the food-contact surface up.- small forks **Warning**
35A-03-4Basic – Two (2) Dead roaches on premises. **Warning**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength.- 0 ppm corrected 50ppm **Corrected On-Site** **Warning**
14-06-4Basic – Wood food-contact surface not properly sealed.- bottom of prep table **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 1:57 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
4 observation(s)
4 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.