Mickey's Restaurant

3315 S US Hwy 1, Fort Pierce, FL 34982 · Permanent Food Service · License 6600690

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 9 basic
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

15 violations found

First visitOct 29, 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.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. 1 qt Hollandaise.
- 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.
  Hollandaise. Dated 10/19. Today is 10/29. Cooked bacon dated 10-18-26, cooked ground sausage labeled 10-19-26.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  3 spray bottles hanging off near expo shelf next to wrapped utensils. Education provided.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. In the early bird menu. Provided operator with a paper copy to post.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Gallon of Milk opened yesterday. One in waiter fridge one in walk in cooler.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Fee not reflected on early bird menu. Or customer receipt.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of hollandaise sauce. Container of prepared clam chowder, container of cooked ground beef. Labeled by cooks.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Upright cooler.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket of 1 door upright cooler on cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket make take table. Hood filters.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups at beverage station.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Egg crates on cook line.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both doors.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  In front of 3 bay sink.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.