MICKEY'S RESTAURANT

Name: MICKEY'S RESTAURANT
Address: 3315 S US HWY 1, FORT PIERCE, FL, 34982, US
Rating: 9.4

3315 S US HWY 1, FORT PIERCE, FL 34982

License #6600690

🍽️ American ℹ️

9.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 29, 2026 · 15 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MICKEY'S RESTAURANT in FORT PIERCE currently holds an InspectFL Health Score of 9.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 91 total violations — 20 critical, 22 major, 49 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 7, 2024

The latest inspection on October 29, 2026 shows 15 observation rows: 3 critical, 3 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MICKEY'S RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. In the early bird menu. Provided operator with a paper copy to post.
[14-11-5] Equipment in poor repair. Gasket of 1 door upright cooler on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make take table. Hood filters.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of hollandaise sauce. Container of prepared clam chowder, container of cooked ground beef. Labeled by cooks.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hollandaise. Dated 10/19. Today is 10/29. Cooked bacon dated 10-18-26, cooked ground sausage labeled 10-19-26.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at beverage station.
[25-32-4] Reuse of single-service or single-use articles. Egg crates on cook line.
[36-17-5] Floor tiles missing and/or in disrepair. In front of 3 bay sink.
[41-10-4] Toxic substance/chemical improperly stored. 3 spray bottles hanging off near expo shelf next to wrapped utensils. Education provided.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Upright cooler.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Fee not reflected on early bird menu. Or customer receipt.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 1 qt Hollandaise.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of Milk opened yesterday. One in waiter fridge one in walk in cooler.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 49 but has 79 on a septic tank.
[36-17-5] Floor tiles missing and/or in disrepair. By dish machine
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In mens restroom
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Operator corrected.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25ppm. Operator corrected
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 25ppm. Operated called in a service ticket.
[28-12-4] Establishment operating with changed menu and/or increased seating without septic system approval for such change. Licensed for 49 seat and has 79 on a septic and doesnt have an operating permit from the county for the increase.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Dated April 1, 2025.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage gravy 46F, sausage gravy 47F, Chipee beef gravy 46F, chicken gravy 46F, Chipee beef gravy 46F, pepper gravy 45F, rehydrated hash browns 46F, rehydrated hash browns 46F, rehydrated hash browns 46F, rehydrated hash browns 46F, rehydrated hash browns 47F, rehydrated hash browns 48F. Operator disposed of all items
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jaiden W
[11-26-1] 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. Xavier S started 4 days ago. Printed for operator and he completed.

Disposition: Warning Issued
[12B-07-4] Employee beverage container next to clean equipment/utensils.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Red Bull in the freezer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.jackets purse
[21-04-4] In-use towels used under presses clean plated foods.
[51-13-4] No Heimlich maneuver/choking sign posted.
[51-18-6] No copy of latest inspection report available.
[08B-12-5] Portioned coffee not food not covered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat hash browns
[14-74-7] Walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cracking eggs then handled toast without washing hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Cooks touching cooked French toast with bare hands, touching toast once it comes out of toaster.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hash browns made 1-6 found 1-8 in the walk in cooler 80F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowls of butter on table 64F Cook line cooler raw sausage links (46F - Cold Holding); smoke sausage (46F - Cold Holding) Hash brown in the walk in cooler 50F
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. One in the walk in read 20F
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[11-26-1] 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. Dish washer
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Linda
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water filters for ice machine