The Cool Pickle

8501 Placida Rd Unit A4, Placida, FL 33946 · Permanent Food Service · License 1801509

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 7 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep162026

Routine inspection

13 violations found

First visitSep 16, 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.
13 violations found:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. The tuna was discarded.
  Fixed on the spot
  Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Observed shrimp salad date marked 9/4 in the reach in cooler on the cook line nearest the three compartment sink. Observed roast beef sliced in site date marked 9/4 in the reach in cooler on the cook line nearest the office. The above foods were discarded.
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed shrimp salad date marked 9/4 in the reach in cooler on the cook line nearest the three compartment sink. Observed roast beef sliced onsite date marked 9/4 in the reach in cooler on the cook line nearest the office. The above foods were discarded.
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Employees were unable to locate quaternary test strips.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed a rolling storage rack blocking access to the handwashing sink near the three compartment sink. The storage rack was moved allowing access to the handwashing sink near sink.
  Fixed on the spotRepeat violation
  Handwash sink used for purposes other than handwashing.
  Observed the hand sink behind the bar filled with glassware detergent in the 4-compartment sink. The hand sink compartment was emptied.
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. The tuna was discarded.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed an ice scoop stored on a surface with an accumulation of dust on top of the ice machine. The ice scoop was removed for cleaning.
  Fixed on the spot
  In-use tongs stored on the oven door handle between uses on the cook line.
  The tongs were removed for cleaning.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  The employee put on a hat.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed a sanitizer bucket on the cook line at 0ppm. The solution was discarded and refilled with a solution of 200ppm.
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitizer buckets on the cook line stored on shelves near foods products. The sanitizer buckets were properly stored.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed a helium tank not properly secured in the hallway near the restrooms. Observed a carbon dioxide tank not properly secured behind the bar.
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.
Stop sale: An order that the food can’t be sold or served.