Thirsty Turtle Seagrill
108 N 2 St, Fort Pierce, FL 34950 · Permanent Food Service · License 6605091
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 4 intermediate, 13 basic; basic violations cost 12 at most-39
- Safety score61
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 24, 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.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked chicken wings at 70°F placed in cooler for rapid chill
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Flat of raw shell eggs stored over soup
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
For green hose
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle stored with food items on silver shelf
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clam tags from July not all marked with last served date
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
1 employee has wrong food handler certificate
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Waitress dumped ice and drink cups into hand wash sink.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
On menus not properly represented on receipt
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
3 white buckets in kitchen prep area
Code 08, Food protection and cross-contamination: Stored food not covered.
Raw sliced onions didn't have a lid in walk in cooler.
Fixed on the spot
Food stored on floor.ice cream in walk in freezer on floor.
Red and blue buckets containing sauces on floor in closet
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoon and scoops
Fixed on the spot
In-use tongs stored on equipment door handle between uses.2 tongs on stove handle
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
3 white buckets in kitchen prep area
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: In-use utensil stored in 135°F water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first.
Utensils in standing water at waiters prep station
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates in outside bar area not inverted.
Fixed on the spot
Silverware/utensils stored upright with the food-contact surface up.
Fixed on the spot
Clean equipment/utensils not stored at least 6 inches above the floor.
Soup bowls sorted in plastic been on floor. Moved to kitchen
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall behind the mop sink and 3 bay sink
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.