Cobb's Landing

200 Indian River Dr, Fort Pierce, FL 34950 · Permanent Food Service · License 6602107

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
6 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 5 basic
-42
Safety score58

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

14 violations found

First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 6 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter and rajun cagun in walk in cooler dated 10/9 and 10/8.
- 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.
  Garlic butter and rajun cagun in walk in cooler dated 10/9 and 10/8.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Due to double panning goat cheese 46°F cold holding, slice cheese 50°F cold holding. Advised to rapid chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Butter 125f hot holding. Advised to heat up to 165°F or time plan.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw shell eggs over washed vegetables in walk in cooler.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  For orange hose. Outside.
Intermediate3
- Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
  Found at 100°F at outside bar.
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  Soap at 3 bay sink. And green liquid. Manager labeled both.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on file from 2006 don't reflect actual observations. Tiki bar, upstairs banquet room.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
  Incorrect dish plate
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Manager corrected.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Kitchen area. Manager removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  1 tank outside.
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.