Sweeties Diner LLC

2625 S US 1, Fort Pierce, FL 34982 · Permanent Food Service · License 6603035

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 6 basic
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

15 violations found

First visitNov 5, 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:
- 5 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Corn beef sliced approximately 3LBS Date marked 10-27-26 inspection date 11-5-26. Beyond 7 day window.
- 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.
  Corn beef sliced marked
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Cooked bacon being plated and toast from toaster no gloves. Operator trained on glove wearing.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. directed employee to hand wash sink.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Directed to hand wash.
Intermediate4
- 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.
  Walk in cooler containers of white gravy, containers of cooked potatoes. Containers of cooked beef.
- Code 03, Food out of temperature: Written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Plan did not have eggs on sheet cook added eggs. Cook was properly tracking eggs.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Test kit expired for chlorine and quantinary.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cook line close to door hand wash sink used to dump pancake batter.
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Chopped lettuce in reach in cooler.
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Utensils stored in dirty basin that no longer supplies running water for storage.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Ice machine no longer working.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Several places throughout kitchen.
  Tile floors under cook line equipment has heavy build up of food debris.
  Floor tiles missing and/or in disrepair.
  Kitchen floor cracked tile. Dry storage re floor damaged
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.
Stop sale: An order that the food can’t be sold or served.