Pirate's Well

9477 Alt A1A, Lake Park, FL 33403 · Permanent Food Service · License 6006681

High-priority violations on 3+ inspections

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 22 follow-up · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 complaint inspection
3 high priority (fixed by the Sep 22 follow-up), 1 intermediate, 14 basic (3 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

3 inspections · 5 visits

Latest inspection

Sep212026

Complaint inspection

18 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 7 Basic
What was still cited
Basic7
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Same
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Same
  More time given
  Equipment and utensils not properly air-dried - wet nesting.
  Same
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Same
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Same
  More time given
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Same
  More time given
Official report, on the Florida DBPR website
First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 3 High priority
- 1 Intermediate
- 14 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At kitchen front flip top cooler, (47°F - Cold Holding); sliced tomatoes (52°F - Cold Holding); cheese (50°F - Cold Holding); coleslaw (50°F - Cold Holding); cooked rice (51°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish 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. At cook line low boy and walk in cooler, vacuum sealed fish thawed.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line flip top cooler near doorway, chicken wings, not prepared or portioned today. Operator stated item held for approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill. At kitchen front flip top cooler, (47°F - Cold Holding); sliced tomatoes (52°F - Cold Holding); cheese (50°F - Cold Holding); coleslaw (50°F - Cold Holding); cooked rice (51°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale.
Intermediate1
- 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.
  At walk in cooler, ready to eat soups, sauces, prepared onsite and held over 24 hours with no date marking.
Basic14
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish 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. At cook line low boy and walk in cooler, vacuum sealed fish thawed.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At dry storage, bin of flour stored on floor. At walk in cooler boxes of chicken stored on floor. At walk in freezer boxes of food stored on floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  At cook line, In use knife stored in between equipment.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Accumulation of grease, food debris on exterior of ware washing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  At cook line, reach in cooler interior soiled with an accumulation of food debris.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At ware washing area,
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  At kitchen, ice bins and clean bowls stored not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  At kitchen, clean bowls not properly air dried. Wet nesting.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At cook line front flip top cooler low boy, standing water inside.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout cook line, walls soiled with food debris. At walk in cooler, walls soiled with mold like substance.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout dining area and kitchen, ceiling tiles soiled with mold like substance.
  Repeat violation
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  At walk in cooler, lighting inadequate.
  Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  At walk in cooler, light missing shield.
Official report, on the Florida DBPR website

Earlier inspections 2

Sep142026A91Complaint inspection5 violations, 1 high priority No follow-up needed

First visitSep 14, 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.
5 violations found:
- 1 High priority
- 4 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Cook touched raw fish and removed gloves and touched clean food containers without washing hands first; manager educated and employee washed hands
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of food on the floor in walk-in freezer Stored properly
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Reach-in coolers top flip with rust that has pitted the surface- at cook line
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed tiles and vets in the dining room with heavy accumulation of mold like substance and what appears like water stains;
Official report, on the Florida DBPR website

Jul202026B88Routine inspection8 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
  cooked ground beef (45°F - Cold Holding); cooked pasta (46°F - Cold Holding); meatballs (46°F); cooked lasagna (46°F - Cold Holding); in walk-in cooler; as per operator foods not cooked or prepared today; food out of temperature for approximately 1 hour; foods moved inside walk-in freezer; freeze4 door left open; Priority: High Priority
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils,
  or touched unwrapped single-service items without washing hands. Employee constantly wiping hands on soiled towels at cook line and touching clean spatulas to stir food; manager educated ; employee washed hands; Priority: High Priority
  Fixed on the spot
Basic6
- Code 05, Thermometers provided and accurate: Observed: No conspicuously located ambient air temperature thermometer in holding unit- walk-in cooler
  Priority: Basic
- Code 08, Food protection and cross-contamination: Observed: Food stored on floor- bread by ice machine; stored properly
  Priority: Basic
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Observed: Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line;
  Priority: Basic
  Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin, by walk-in cooler;
  Priority: Basic
- Code 29, Plumbing and backflow prevention: Observed: Standing water in bottom of reach-in-cooler- big cooler by steam table at cook line
  Priority: Basic
- Code 36, Floors, walls, ceilings and ventilation: Observed: Floor not cleaned when the least amount of food is exposed- greasy floors between cook line and dry storage and walk-in
  cooler hallway Priority: Basic
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.