Phatz Sports Bar & Grille
421 N US Hwy 1, Fort Pierce, FL 34950 · Permanent Food Service · License 6605292
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 7 basic-18
- Safety score82
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 7, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pico tomatoes and cooked pasta noodles temp between 48°F-50°F operator stated cooler has been in high use today. Placed items in line freezer redo temperatures at end of inspection 41°F-43°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken tenders temp at 112°F cook reheated to 180°F
Fixed on the spot
Code 29, Plumbing and backflow prevention: Hose at mop sink lower than flood rim
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pan inside hand wash sink in bar area. Removed by operator
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple squeeze bottles not properly labeled or marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Boxes of food in walk in freezer, placed on shelves
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Above food sauces removed by operator
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single serve cup used to scoop up diced tomatoes and pico, removed by operator
Fixed on the spot
Equipment in poor repair.
Gasket on small cooler by take out windows torn dirty, gasket on small reach in coolers dirty
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Dirty cloth left on prep table near the saloon style doors
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.
Black strap bag on top of bar ice holder. Removed by operator
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.