The Buccaneer Restaurant/The Buccaneer Ship Store

142 Lake Dr, Palm Beach Shores, FL 33404 · Permanent Food Service · License 6022930

Emergency closure in the last 90 days

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed before it reopened Oct 8 · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 complaint inspection
4 high priority (fixed before it reopened Oct 8, 1 repeat), 5 intermediate (fixed before it reopened Oct 8, 2 repeats)
-26
Emergency closure on Oct 7, reopened Oct 8
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-10
Safety score64

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

Inspection history

1 inspection · 2 visits

Oct72026

Complaint inspection

9 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 01, Approved source; food safe and unadulterated: Clam/oyster tags not marked with last date served- advised to mark
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
9 violations found:
- 4 High priority
- 5 Intermediate
What the inspector cited
High priority4
- 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. mahi mahi (49°F - Cold Holding); salmon (49°F - Cold Holding); halibut (49°F); branzino (49°F); burgers (49°F - Cold Holding); filet mignion (49°F); raw chicken (49°F - Cold Holding); crab cakes (50°F - Cold Holding); cut lettuce (52°F - Cold Holding); empanadas (49°F - Cold Holding);in drawers at grill station food not prepared or portioned today; food out of temperature fir more than four hours; See Stop Sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  mahi mahi (49°F - Cold Holding); salmon (49°F - Cold Holding); halibut (49°F); branzino (49°F); burgers (49°F - Cold Holding); filet mignion (49°F); raw chicken (49°F - Cold Holding); crab cakes (50°F - Cold Holding); cut lettuce (52°F - Cold Holding); empanadas (49°F - Cold Holding);in drawers at grill station food not prepared or portioned today; food out of temperature fir more than four hours; See Stop Sale homemade tartar sauce (43-48°F - Cold Holding) in cooler at cook line; food not prepared or portioned+ today; food overstocked; food out if temperature fir approximately 1 hour; food moved in reach in freezer to quick chill;
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee preparing foods touched face and hat and continued to work with foods without washing hands; Employee washed hands;
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 30 live flies landing on clean, sanitized bowls at dishwasher area; Observed approximately 3 live flies in the dining room landing on the dining table and cooler at pizza station Operator started to clean drains;
  Fixed on the spot
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/oyster tags not marked with last date served- advised to mark
  Repeat violation
  Oysters tag removed from original container prior to container being emptied-provided invoice
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink at prep area not accessible for employee use at all times- blocked by big miser; moved ; handwash sink at dishwasher area blocked by food containers - removed
  Fixed on the spot
  No soap provided at handwash sink at cook line; provided;
  Fixed on the spotRepeat violation
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Manu serves yellowtail snapper; operator show invoice from 9/30 with lane snapper served as a substitute;
  Administrative complaint
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.
Stop sale: An order that the food can’t be sold or served.