Moonswinersfp
3900 Okeechobee Rd, Fort Pierce, FL 34947 · Permanent Food Service · License 6600495
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 intermediate (fixed on the spot), 5 basic-7
- Safety score93
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 visitAug 26, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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.
Cooked chicken breast in small reach in cooler on cook line, no date marked. Cooked two days prior, dated.
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Small reach in cooler, on cook line no ambient thermometer.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Fryer oil stored on floor, operator moved.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee preparing food no beard guard he corrected when he saw inspector.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing in female restroom.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tank near walk in cooler not secured.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.