Captains Galley
825 N Indian River Dr, Ft Pierce, FL 34950 · Permanent Food Service · License 6600809
What drove the grade
Sewage/wastewater backing up through sinks.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection7 high priority (1 fixed by the Sep 4 follow-up, 3 fixed on the spot, 3 repeats), 1 intermediate, 6 basic (2 repeats)-47
- Safety score53
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 visitSep 4, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
2 #10 cans of sliced apples new stop sale. Removed by manager.
More time given
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
More time given
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
More time given
Cutting board has cut marks and is no longer cleanable.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Black olives and sliced apples
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Gallon jug half full of whole milk open date 8/30/26 49°F. Employee stated milk was in use for breakfast rush. Placed in walk in cooler to rapid chill.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Went from cracking raw shell eggs to prep station. Stopped in process trained on proper glove and handwashing techniques.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through sinks.
Hand sink near prep table is not drawing and backing up in to sink. Manager has called plumbing company and they are on site now. There is another hand wash sink with in 20 feet. Ran all other water supplies noting else backing up at this time.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Outside hose in storage area.
Repeat violation
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
3 compartment sink and hand sink in same location.
Repeat violation
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Recipe does state up-charge for credit card payments, menus and online menus do not. Sent operator a copy of updated regulations.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Cup with lid on clean dish table. Monster can on shelf with flour and corn starch. Both removed and thrown away.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Arch way from kitchen to walk in bare wood not painted or sealed.
Cutting board has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Front of ice machine. Manager cleaned.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods vent dirty from grease
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Sun glasses and medication stored over single service items
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.