Palm Beach Hot Chicken
3205 S US Hwy 1, Fort Pierce, FL 34982 · Permanent Food Service · License 6605090
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 4 basic (1 repeat)-12
- Safety score88
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 visitOct 6, 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
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Killed by operator
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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/ 6 employees no manager present.
Repeat violation
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Fish thawed in standing water removed by manager
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
Employee monster and open water bottle stored in 2 door reach in prep table
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on 2 door reach in prep table soiled.
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.
Phone and box of cigarettes stored on shelved over sauces. Moved to bin
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.