Sweeties Diner
Last inspected: Mar 6, 2026
100
Score
Inspectors have visited Sweeties Diner 12 times, with records going back to 2022. On Mar 6, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly seven violations before.
The most common issue across all inspections has been “open dumpster lid”, showing up four times.
Among Fort Pierce restaurants, the typical score is 87; Sweeties Diner is comfortably above that bar. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Complaint Partial
No violations found.
100
Feb 5, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Sep 5, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ J.L. 2/25. **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - 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/ 6 present. **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Back exit door in poor repair. Has holes. - From follow-up inspection 2025-09-05: **Time Extended**
36-60-5
Basic - - From initial inspection : Basic - Equipment in poor repair. 4 door standing cooler. - From follow-up inspection 2025-09-05: **Time Extended**
14-11-5
74
Sep 4, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
52
Mar 25, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joaquin Flores Lopez expired 2-27-25. - From follow-up inspection 2025-03-25: Manager states that he's scheduled tomorrow 3-25-26 for the exam. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict - From follow-up inspection 2025-03-25: Observed not identified **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary and chlorine - From follow-up inspection 2025-03-25: Observed no test kit **Time Extended**
16-37-1
74
Mar 24, 2025
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook ine cooler drawers; raw chicken (50F - Cold Holding); sausage patties (57F - Cold Holding); cooked sausage links (59F - Cold holding); diced sausage (50F - Cold Holding); shredded cheese (50F - Cold Holding) cook states set up at 7:30 found at 9:15 recommended to rapid chill. **Warning**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joaquin Flores Lopez expired 2-27-25.
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary and chlorine
16-37-1
Intermediate - 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/ 5 employees present, owner showed up during inspection. **Corrected On-Site**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice that was found in the walk in cooler.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups
24-08-4
Basic - Stored food not covered. Portioned coffee filters. Operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name.bulk containers of flour and sugar
02D-01-5
39
Sep 3, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Front cooks hands sink food debris in it.
31A-11-4
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-service or single-use articles. Egg cartons on cooks line use for counter top storage.Informed manager. **Corrective Action Taken**
25-32-4
Basic - Soiled dry wiping cloth in use. On cooks line cutting board.
21-10-4
Basic - Stored food not covered. One pan of meatloaf in reach in. Informed Manager. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of produce in walk in cooler. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet cloth on cooks line stored on the counter. Informed manager. **Corrective Action Taken**
21-12-4
67
Jun 4, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - 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. Dish machine 0 PPM . Informed Manager. Prime machine run 3 cycles. Dish machine 50 PPM, second test. **Corrected On-Site**
22-41-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Reach in freezer , multiple pans of food.
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of produce stored over RTE foods in walk-in cooler.
08B-17-4
61
Jan 5, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable cutter soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on service station
24-08-4
Basic - Equipment in poor repair. One cooler at end of coos line not working no TCS food stored in unit at this time
14-11-5
Basic - Exterior door has a gap at lock area that opens to the outside.
35B-01-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
22-16-4
64
Jul 26, 2023
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs pulled out less than 1/2 hour time stamped **Corrected On-Site**
03F-02-5
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 0 ppm in sanitizer buckets re mixed now 50ppm **Corrected On-Site**
22-52-4
High Priority - 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. 0 ppm primed reran 100 ppm 3 compartment sink 0ppm remixed 50 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham sliced 56f cold holding , turkey sliced 51f cold holding , cheese sliced 49f cold holding , roast beef 47f cold holding , smoked sausage 47f cold holding , potatoes 43f cold holding , coleslaw 43f cold holding , 2nd temperature ham sliced 42f cold holding , turkey sliced 42f cold holding , cheese 41f cold holding , roast beef 41f cold holding , smoked sausage 41f cold holding , **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink **Corrected On-Site**
31A-11-4
Basic - Food storage container/container lid cracked or broken. Storage container in walk in with green beans
14-38-4
Basic - Bowl or other container with no handle used to dispense food. In oat meal **Corrected On-Site**
14-01-5
45
Mar 15, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - 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. 0ppm
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecake marked from 3/3
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach in cooler on service line salsa (58F - Cold Holding); sour cream (49F - Cold Holding); butter packets (55F - Cold Holding); cheesecake (49F - Cold Holding); cream cheese (51F - Cold Holding); milk (52F - Cold Holding). Operator stated that all foods were placed in reach in cooler at 6am **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler on service line salsa (58F - Cold Holding); sour cream (49F - Cold Holding); butter packets (55F - Cold Holding); cheesecake (49F - Cold Holding); cream cheese (51F - Cold Holding); milk (52F - Cold Holding). Operator stated that all foods were placed in reach in cooler at 6am. In reach in cooler on cook line. raw chicken (48F - Cold Holding); raw fish (51F - Cold Holding); raw beef (53F - Cold Holding). Operator stated that unit was stocked 20 minutes prior to inspection **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator stated that all food on cook line is held on time control. No time marks for any foods **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine on service line has an accumulation of mold like substance
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is unable to locate test strips for quaternary sanitizer
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. 2 written plans in folder. Neither is filled out
03F-10-5
Intermediate - 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.
53B-14-5
Basic - Equipment in poor repair. Broken gaskets on multiple reach in coolers and walk in cooler
14-11-5
Basic - Bowl or other container with no handle used to dispense food. In walk in cooler. 2oz soufflé cup used as scoop in sausage gravy. Operator discarded **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on service line **Repeat Violation**
24-08-4
Basic - 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. All reach in coolers on cook line and glass door reach in cooler on service line have ambient temperatures between 47°F-59°F
14-74-7
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry storage room
36-02-5
Basic - Open dumpster lid.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler have an accumulation of dust
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple cold holding units
05-09-4
21
Jul 6, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
25
Frequently Asked Questions
When was Sweeties Diner last inspected?
The most recent health inspection at Sweeties Diner on file is from Mar 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sweeties Diner?
Across the inspection record, “open dumpster lid” has been cited four times, more than any other issue at Sweeties Diner.
How does Sweeties Diner compare to other restaurants in Fort Pierce?
Sweeties Diner most recently scored 100 out of 100, which is higher than the Fort Pierce average of 87.
Has Sweeties Diner's inspection record improved over time?
Yes. Recent inspections at Sweeties Diner have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Sweeties Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sweeties Diner inspected?
Based on the inspection history on file, Sweeties Diner is inspected around three times per year on average.
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