Pirate's Cove Resort & Marina
4307 SE Bayview St, Stuart, FL 34997 · Permanent Food Service · License 5300915
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-12
- Safety score88
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 visitNov 4, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At steam table by cook line- cooked onions 117°F- hot holding, soup 123°F- hot holding- food put of temperature for 45 minutes- operator placed to be reheated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At reach in freezer raw beef not commercially packaged stored over fries- operator removed and stored properly.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
At reach in cooler - cheesecake opened 2 days ago not date marked- operator date marked.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for Ivan Liggett
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Wet/ soiled wiping cloth stored on prep counter -operator removed and stored properly.
Fixed on the spot
Reporting only1
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
For reporting purposes only. J#123323 08/26/2019-2021- expired.
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.