Pier 6 Seafood & Steak House
853 S 6 St, Macclenny, FL 32063 · Permanent Food Service · License 1200049
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most-22
- Administrative complaint on Sep 16Counts in full until a follow-up finds the problems fixed-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. In dry storage area, one can of clam chowder heavily dented seal. Operator removed from storage room.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cook line ice well, chicken (50°F - Cold Holding), observed minimal ice coverage on chicken. Operator added more ice. At conclusion of inspection in proper temperature range. In wait station flip-top cooler top cooler, held on ice ranch (50°F - Cold Holding). Operator relocated to refrigerator and has listed on existing time as public health control procedures.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In dish area, table top can opener has food debris and rust buildup. Operator asked employee to clean. Storage shelf used to store clean plates with accumulation of dust.
Fixed on the spot
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in freezer, open box of crab stored uncovered. Operator covered it.
Fixed on the spot
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed mushrooms above ready to eat vegetables.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
In walk in freezer, cardboard lining shelf.
Fixed on the spot
Equipment in poor repair.
Walk in freezer door gasket torn.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Stand up reach in cooler on cook line without rust pitting on shelves.
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach in freezer has ice buildup in top plate. Walk in freezer has ice buildup underneath the compressor.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wipe cloth stored on server station, not in sanitation solution.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Outside of soda nozzles had syrup debris, located in server station.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
From floor drain bulk ice bin.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign present at hand wash sink at service station.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Floor of walk in freezer, uneven, not smooth and easily cleanable.
Building components, attachments or fixtures in poor repair.
Ceiling of walk-in cooler over compressor with visible hole to insulation with black/green mold like substance observed over compressor
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
Safest restaurants in Macclenny
No other A-grade restaurants in Macclenny yet.