Locohana Tropical Grill
835 Seaway Dr #1, Fort Pierce, FL 34949 · Permanent Food Service · License 6605179
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 high priority (2 fixed by the Sep 4 follow-up), 2 intermediate, 4 basic-22
- Safety score78
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.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
No TCS foods to be stored in cooler until cooker remains at 41f or below
More time given
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
- First visitSep 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Double door Pull out cooler under grill station. Out of temperature salmon, white fish, tuna, cooked beef strips, raw shrimp sliced pepper jack and American cheese. All cold holding range 47°F-50°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Double door Pull out cooler under grill station. Out of temperature salmon, white fish, tuna, cooked beef strips, raw shrimp, sliced pepper jack and American cheese. All cold holding range 47°F-50°F
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer stored next to food items. Employee moved
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Reach in cooler by register food not labeled. Employee labeled fridge to ask server for help.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No strips at time of inspection
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Fish tawed while still in package tuna and tilapia.
Code 08, Food protection and cross-contamination: Food stored on floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups on line
Equipment in poor repair.
2 drawer pull out cooler temp recorded at 49°F. Right side Door on small silver 2 door reach in cooler not properly secured ambient temperature thermometer reads 50°F inside cooler.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.