Charlene's Coyote Grille

5500 St Lucie Blvd, Fort Pierce, FL 34946 · Permanent Food Service · License 6603032

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

1 Live, small flying insects found in kitchen.High priority · not yet fixed · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
5 high priority (1 fixed on the spot), 6 intermediate (1 repeat), 7 basic (1 repeat); intermediate violations cost 18 at most
-53
Violations at the Aug 13 complaint check
1 intermediate; intermediate violations cost 18 at most
Administrative complaint on Jul 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score27

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

Inspection history

2 inspections · 3 visits

Latest inspection

Aug132026

Complaint check

1 violation found · Inspector came back once

Follow-up visitOct 14, 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 visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
- 1 Intermediate
What the inspector cited
Intermediate1
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul132026F27Routine inspection18 violations, 5 high priority Administrative complaint

First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 5 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  French toast batter 63°F pancake 63°F. Recommend to rapid chill, operator placed on the ice bath.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Chili at the waitstaff area 122°F. Recommend to reheat to 165°F.
- Code 08, Food protection and cross-contamination: In white reach in cooler raw chill eggs and pooled eggs over muffins.
- Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in kitchen.
  4 small flies at wait station area. Total 5 live flies. Per supervisor next unannounced inspection.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Expired April 1st
  Administrative complaint
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Eggs Benedict on menu
  Repeat violation
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked pasta made Friday sliced roast beef also made Friday
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  For Shawn
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Dish machine
- Code 22, Food-contact surfaces clean and sanitized: Slicer has old food build up on guard and blade.
  Interior oven in outside shed has a build up of grease. Soda nozzle at the server station heavy build up of mold like substance. Coke cola nozzle.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Michelle
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Pooled eggs in the sour cream container in white reach in cooler in the shed.
- Code 08, Food protection and cross-contamination: Jugs of oil stored on floor in the storage area.
  Inside storage off the kitchen bag of panko stored on the floor.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
  Nancy
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Outside waittress station
  Clean wiping cloth supply not properly stored.
  Tucked on apron belt.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Metal food pans
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwashing sign provided not correct sign at a hand sink used by food employees.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.