Manatee Island Bar and Grill

1640 Seaway Dr, Fort Pierce, FL 34949 · Permanent Food Service · License 6600799

Official report

out of 100

Grade F

Safety score 25 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 complaint inspection
5 high priority (2 fixed on the spot, 2 repeats), 8 intermediate (1 fixed on the spot, 3 repeats), 8 basic (1 repeat); intermediate violations cost 18 at most
-55
Administrative complaint on Oct 7, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score25

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct72026

Complaint inspection

21 violations found · Inspector came back once

Follow-up visitOct 8, 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.
12 violations still not corrected:
- 6 Intermediate
- 6 Basic
What was still cited
Intermediate6
- Code 22, Food-contact surfaces clean and sanitized: Salad cutting board and cook line cutting boards soiled and stained.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - Tiki bar outside area added.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  Required employee training expired for some employees.
  More time given
Basic6
- Code 08, Food protection and cross-contamination: Jugs of oil stored on floor.
  More time given
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Gaskets torn on all reach in coolers on the cooked line.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
  More time given
- Code 23, Non-food contact surfaces clean: Gasket on all cooler soiled.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 5 High priority
- 8 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Upright cooler ; raw fish (50°F - Cold Holding); crab cakes (50°F - Cold Holding); heavy whipping cream (55°F - Cold Holding); raw salmon (52°F - Cold Holding); raw salmon (52°F - Cold Holding); raw shell eggs (ambient 59°F - Cold Holding); steaks (52°F - Cold Holding); raw beef (56°F - Cold Holding)
  Repeat violation
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Tuna bearing label to remove from packaging while thawing
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Upright cooler ; raw fish (50°F - Cold Holding); crab cakes (50°F - Cold Holding); heavy whipping cream (55°F - Cold Holding); raw salmon (52°F - Cold Holding); raw salmon (52°F - Cold Holding); raw shell eggs (ambient 59°F - Cold Holding); steaks (52°F - Cold Holding); raw beef (56°F - Cold Holding)
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Cook picked trash up off the floor with his gloves on and proceeded to touch grill utensils without removing gloves and washing hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine quaternary ammonium sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0 ppm . Cook changed jug prime machine found at 100 ppm
  Fixed on the spot
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk not sure when opened
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Salad cutting board and cook line cutting boards soiled and stained.
  Slicer heavily soiled with old food debris.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Bar
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Plumbing fixtures and drain line located in wall by dish area under disposal.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - Tiki bar outside area added.
  Also only 1 hand sink located in the entire kitchen. Plumbing is still in place under dish disposal. 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/.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Kayla
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ regional manager showed up during inspection.
  Fixed on the spot
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Ben
  Repeat violation
Basic8
- 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. Tuna baring label stating to remove from packaging before thawing.
- Code 08, Food protection and cross-contamination: Jugs of oil stored on floor.
  Bag n box soda on the floor in the beverage area.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Gaskets torn on all reach in coolers on the cooked line.
  Beer cooler door in disrepair. Inside and outside bar. Hood filter in the back kitchen in disrepair
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
- Code 23, Non-food contact surfaces clean: Gasket on all cooler soiled.
  Cook line, bar
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Ice buckets stored outside
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Cook line
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep232026D68Routine inspection18 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 4 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Walk in cooler 120 shelled eggs (49°F - ambient ); five 4.5 bags of sour cream (49°F - ambient ); four gallons milk (49°F - ambient ); 1 gallon of butter milk (49°F - ambient ); 8 quarts heavy whipping cream (49°F - ambient ); 3 lbs cream cheese (49°F - ambient ); four 1.5 lbs Swiss cheese (49°F - ambient ); 1/2 block cheese (55°F - Cold Holding); four 1 lbs Mozzetta cheese (49°F - ambient ); nine 1.5 lbs provolone cheese (49°F - ambient ); 1 lbs feta cheese (52°F - Cold Holding); four 5 lbs bags of chicken breast (56°F - Cold Holding); five lbs cooked shrimp (53°F - Cold Holding); 1.5 lbs raw shrimp (53°F - Cold Holding); 2 lbs raw haddock (54°F - Cold Holding); 5 lbs raw grouper (56°F - Cold Holding); 1 lb lobster sherry (56°F - Cold Holding); 1/2 lbs marinara sauce (57°F - Cold Holding); ten lbs turkey breast (57°F - Cold Holding); five lbs cooked chicken wings (57°F - Cold Holding); four lbs raw bacon (54°F - Cold Holding); eight lbs cooked prime rib (57°F - Cold Holding); 18 hamburger patties (54°F - Cold Holding); 20 lbs ribeye loan (55°F - Cold Holding); 3 lbs Cole slaw (52°F - Cold Holding); 10 lbs cooked noodles (55°F - Cold Holding)
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler 120 shelled eggs (49°F - ambient ); five 4.5 bags of sour cream (49°F - ambient ); four gallons milk (49°F - ambient ); 1 gallon of butter milk (49°F - ambient ); 8 quarts heavy whipping cream (49°F - ambient ); 3 lbs cream cheese (49°F - ambient ); four 1.5 lbs Swiss cheese (49°F - ambient ); 1/2 block cheese (55°F - Cold Holding); four 1 lbs Mozzetta cheese (49°F - ambient ); nine 1.5 lbs provolone cheese (49°F - ambient ); 1 lbs feta cheese (52°F - Cold Holding); four 5 lbs bags of chicken breast (56°F - Cold Holding); five lbs cooked shrimp (53°F - Cold Holding); 1.5 lbs raw shrimp (53°F - Cold Holding); 2 lbs raw haddock (54°F - Cold Holding); 5 lbs raw grouper (56°F - Cold Holding); 1 lb lobster sherry (56°F - Cold Holding); 1/2 lbs marinara sauce (57°F - Cold Holding); ten lbs turkey breast (57°F - Cold Holding); five lbs cooked chicken wings (57°F - Cold Holding); four lbs raw bacon (54°F - Cold Holding); eight lbs cooked prime rib (57°F - Cold Holding); 18 hamburger patties (54°F - Cold Holding); 20 lbs ribeye loan (55°F - Cold Holding); 3 lbs Cole slaw (52°F - Cold Holding); 10 lbs cooked noodles (55°F - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw hamburger stored above raw fish in single door reach in cooler on cook line.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bucket empty tested at zero. Replaced bucket , primed tested at 50ppm.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk not dated, operator corrected.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with food debris.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At bat secured, due to leaking.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Ernest, Ken, Damian, Melissa, Michael, Cayla, Karen, Dalton, Greg, and Dayden all expired in August.
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Salad make table no ambient thermometer.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler gasket torn.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach in freezer near cook line.
  Fixed on the spot
  Duct tape used to repair nonfood-contact surface.
  Single door reach in cooler on cook line door repaired with duct tape.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not keeping items below 41f cold holding, 50 ambient temperature. Unit was set to 20f and froze over, technician on site corrected to 40f.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Lime scale on interior of dish machine.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ware on top of salad make table.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Dish machine supply leaking. Hand wash sink at bar leaking by.
  Standing water in bottom of reach-in-cooler.
  Make table on cook line has standing water.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tiles on cook line broken and missing grout.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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.