12A Buoy
22 Fishermans Wharf, Fort Pierce, FL 34950 · Permanent Food Service · License 6602468
What drove the grade
1 Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection4 high priority (fixed by the Oct 5 follow-up), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Gravy 9-11 and 9-8
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.
Gravy marked 9/8 9/11
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Working with raw items changed gloves without washing hands when handling cooked foods.
Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Cutting board soiled
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Plans on file hand sink removed from cook line.
Basic7
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust in prep walk in coolers.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Bulk containers
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
In-use tongs stored on equipment door handle between uses.
Code 23, Non-food contact surfaces clean: Gaskets soiled on all cook line coolers.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
The wheel cooler
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair causing water to lay in the crevices.
Continues to work on flooring.
Repeat violation
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.