Thai Pepper Restaurant

224 Orange Ave, Fort Pierce, FL 34950 · Permanent Food Service · License 6602798

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
5 high priority (4 fixed by the Sep 10 follow-up), 1 intermediate, 7 basic
-28
Safety score72

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 10, 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:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish is removed from service still awaiting parasite destruction. Operator said they would email. The form once received. Operator is aware that the fish must be either fully cooked or taken home and can't be served raw until parasites destruction is provided properly to inspectors.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. #10 can of whole mushrooms. 2 pounds of rice
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Rice not properly cooled over night found at 90°F
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Owner changed companies to Wismettac Asian foods inc. company is not able to provide a letter for parasite destruction. Fish must be fully cooked or discarded.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Rice cooked the day before temp at 90°F
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken breast stored over condiments.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Sink for kitchen blocked by linen bin moved bin to corner
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Raw chicken breast and smoked duck stored with no lid in fridges with condensation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils removed and cleaned. Turned water heater in temp checked at 145°F
  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.
  Employee open container of water stored on top of prep table water cup condensation dripped into bowls used to prep food
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  2 cups of water in kitchen prep area
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In 2 containers of rice removed by manager
  Equipment in poor repair.
  Gasket dirty on both 3 door reach in coolers
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Back storage area
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.