Gator Trace Golf & Country Club
4302 Gator Trace Dr, Fort Pierce, FL 34982 · Permanent Food Service · License 6600764
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 3 cans of sauerkraut. Removed by manager.
Fixed on the spot
Stop Sale issued due to adulteration of food product.
Observed dead small flying insects in ice machine. Ice dumped
Fixed on the spot
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Hot dogs dated 9/7/26 discarded.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle labeled
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Sack of potatoes. Moved to crate.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Moved to shelf
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Moved to bucket
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
2 tiles missing in large storage room
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.
Gatorade bottle and coffee. Moved to bottom
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.