Honey Pineapple

1550 A1A, Satellite Beach, FL 32937 · Permanent Food Service · License 1507086

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Presence of insects, rodents, or other pests.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate, 7 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

14 violations found

First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 5 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  In steam well on make line grits (98°F - Reheating); hollandaise (88°F - Reheating); sausage gravy (111°F - Reheating). Foods nearing 1.5 hours. Cook placed in pans and heated on stovetop to over 165°F each
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef on shelf over butter in walk-in cooler
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  Sink in dish area
- Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
  Observed a line of ants running from bar well along ice bin and reach-in cooler and into crack between equipment and wall
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  At host stand Chemical spray bottle hanging with nozzle aimed into rolled silverware container. Bottle of sanitizer stored over rolled silverware container. Server moved
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  No date marks on prepared foods in walk-in cooler
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun tip and holster at bar are soiled
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bags of potatoes on the floor in walk-in cooler
  Fixed on the spot
  Raw fruits/vegetables not washed prior to use.
  Avocados on make line still have stickers
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Directly on soiled top of ice machine
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  2oz plastic soufflé cups used as scoops in oats and crumbled cheeses. Cook discarded
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior walls and cover for ice bin at bar has an accumulation of mold like substances
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic drink cups behind bar
- Code 25, Single-service items: Single-service articles improperly stored.
  Open cases of towels, Togo containers and Togo cups on the floor in rear prep area
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.