PETE'S PLACE

Name: PETE'S PLACE
Address: 6774 FOREST HILL BLVD, GREENACRES, FL, 33413, US
Rating: 91.8

6774 FOREST HILL BLVD, GREENACRES, FL 33413

License #6009837

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.8 Grade B / 100

Solid Health Score

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Quick take

PETE'S PLACE in GREENACRES currently holds an InspectFL Health Score of 91.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 9 total violations — 5 critical, 1 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container with raw fish and after without washing hands employee handled clean and sanitized pot to place on drying rack, discussed its operator and employee washed hands.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen multiple ceiling tiles with water damage, discussed with operator to replace.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in 2 door cooler across from steam table shelves pitting, discussed with operator to repair or replace.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage rack clean and sanitized pots and pans not stored inverted, discussed with operator.

Administrative complaint recommended
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled menus, order entry system and then put on gloves to toast bread for customers without washing hands. Operator discussed with employee who then washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw steak stored over cooked bacon. Operator moved raw steak to bottom shelf.
[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. Dishwasher (Chlorine 0ppm). Advised Operator to setup triple sink to manually sanitize dishes until machine is repaired and sanitizing properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At steam table; cooked beef in sauce (116F - Reheating); cooked beans (140F - Reheating); chili (114F - Reheating). Operator stated items reheating in steam table for 2 hours and 30 minutes, did not reach 165F for 15 seconds within 2 hours. At cook line double door upright stainless reach in cooler left side of hot holding cabinet; sliced cooked beef (47F - Cold Holding); corned beef hash (48F - Cold Holding); raw hamburger (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line; cooked potatoes (49F - Cooling 9:25/53F 10:25). Operator stated potatoes cooling for 3 hours, in full derp bucket with tight fitting lid, removed from cooler and left at room temperature multiple times, at this rate will not reach 41F within 6 hours, moved to reach in cooler, removed lid to facilitate faster cooling.

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Community pulse