Sonora Eats
1721 Okeechobee Rd, Fort Pierce, FL 34950 · Permanent Food Service · License 6605154
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (fixed by the Sep 29 follow-up), 2 intermediate, 4 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Thermometer ordered waiting delivery
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
2lbs of raw chicken, 1LB of raw beef, 2lbs sliced ham, 6 hot dogs. Food items range from 45°F-52°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2lbs of raw chicken, 1LB of raw beef, 2lbs sliced ham, 6 hot dogs. Food items range from 45°F-52°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored in pan with dried shredded beef. Raw chicken breast and raw shredded beef over hotdogs.
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Dough roller left over dough from Friday
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Food frozen in pan thawing under standing water. Moved to running water
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Plastic bottles of water.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.food grinder not working properly gasket on front 2 door prep station soiled.
Gasket on white reach in cooler soiled. Door for pull out cooler under grill handle hinge
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Through kitchen area
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.
- Stop sale
- An order that the food can’t be sold or served.