Eckles Restaurant
1701 N 25th Street, Ft Pierce, FL 34950 · Permanent Food Service · License 6602708
What drove the grade
Nonfood-grade containers used for food storage - direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority, 3 intermediate (1 fixed on the spot), 7 basic-21
- Extension granted on Oct 15, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Sent in menus to have them redone
More time given
Basic2
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Drain is still waiting
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- 1st follow-up visitOct 15, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
11 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
More time given
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Operator has replacement part waiting on plumber to install
More time givenFixed on the spot
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
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Operator ordered waiting on delivery
More time given
No mop sink or curbed cleaning facility provided at establishment.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Black storage bins used to store beans and rice. Notified containers must be food safe.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pans of fried fish employee marked.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water to any sinks in building.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Raw chicken prepared then placed in chest freezer to chill not wrapped in large circle metal container. Employee removed to place in container or bag.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee beverages in reach in refrigerator stored in same shelf as prepared food and milk.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used to scoop beans from container. Removed by operator
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Mop sink drain pipe not installed.
No mop sink or curbed cleaning facility provided at establishment.
Mop sink bay is damaged and missing.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walks have black like substance in several places inside kitchen area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.