2nd ST Bistro

122 N 2 St, Fort Pierce, FL 34950 · Permanent Food Service · License 6603019

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Aug 25, 2026

What drove the grade

1 Live, small flying insects found in the kitchenHigh priority · fixed by the Aug 25 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
4 high priority (3 fixed by the Aug 25 follow-up, 1 repeat), 1 intermediate, 4 basic (1 repeat)
-25
Administrative complaint on Aug 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score63

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

Inspection history

2 inspections · 4 visits

Latest inspection

Aug242026

Complaint inspection

9 violations found · Inspector came back once

Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pizza/salad prep table cooler: not currently in working order no TCS foods stored inside at time of inspection.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Removed for cleaning
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
  Cold holding equipment not maintained in good repair.
  Cooler still not in serviceable condition. Waiting on return of maintenance person later today.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
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.
  Wings made last night found at 46°F
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pantry cooler ; cut lettuce (60°F - cold holding ); cut tomatoes at 10:30 (60°F - Cold holding) ; mozzarella cheese (60°F - Cold Holding); sliced tomatoes (40°F - Cold Holding); placed in cooler at 10:30 found at 12:30 recommend to place in the walk in freezer to rapid chill.
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Wings prepped last night found at 46°F
- Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in the kitchen
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled.
Basic4
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  2 cooks in the kitchen
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  Gasket torn on cook line
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Pantry cooler refrigeration company came out to recharge system started use equipment without it gettting to proper temperature.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water at the bar.
  Under 3 bay sink in dish room.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug102026D65Routine inspection13 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  No food items in reach in coolers at time of call back. Operator stated he is using ice to assist reach in coolersX3 with proper temperature control.
  More time given
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  More time given
- Code 27, Water source: Water shut off at employee handwash sink.
  Manager states plumber arriving early next week
  More time given
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Gaskets torn on the brunch cooler.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented cans present.
  See stop sale. Turkey gravy 3lbs Pizza sauce 5.8 lbs Olives 5.8 lbs
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Container of strawberries and blueberries with mold-like growth.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cook line cooler pulled pork (58°F - Cold Holding); chicken wings (53°F - Cold Holding) Pantry 2 cooked sausage (63°F - Cold Holding); raw oyster (58°F - Cold Holding)
  Repeat violation
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Several tags not marked last day served
- Code 22, Food-contact surfaces clean and sanitized: Soda nozzles heavily soiled on the urban side,
  Fixed on the spot
- Code 27, Water source: Water shut off at employee handwash sink.
  By pizza oven .
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Bar hand sink used as a dump
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Several hand sinks throughout.
Basic4
- Code 08, Food protection and cross-contamination: Breading station stored in a location that is exposed to splash next to hand sink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Gaskets torn on the brunch cooler.
  Cutting board on brunch cooler grooved.
- Code 23, Non-food contact surfaces clean: Shelves under prep table soiled.
  3 middle hood filters on the bistro side soiled
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Outside 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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.