3961 SW PORT ST LUCIE BLVD UNIT 117, Port St. Lucie, FL 34953
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over or with ready-to-eat food in a white standing refrigerator- not all products commercially packaged. Raw chicken over uncooked croquette. Operator corrected. Corrected On-Site
Basic - Open dumpster lid. In a shared plaza. Operator closed. Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out on counter, Raw shell eggs 62F cold holding. Per Operator, sitting out since 8am. Advised to rapid chill. Milk 63F cold holding. Per Operator, sitting out for 5 mins. Operator voluntarily chose to discard 2-4 ounces of milk. Recommend to keep cold, place in cold beverage container, or time plan. Corrective Action Taken Repeat Violation
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
Basic - Food stored on floor. Frozen fruit. Corrected On-Site
Basic - Open dumpster lid. In a shared plaza.
Routine - Food
Inspection Completed - No Further Action
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator made payment during inspection. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 64F cold holding, egg raw shell 79F sitting out on counter for 15 minutes. Operator placed items in reach in cooler to rapid chill. Corrective Action Taken
Intermediate - 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. Employees signed. Corrected On-Site
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Routine - Food
Inspection Completed - No Further Action
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 200 ppm. Operator removed and replaced with new solution and found sanitizer at 100 ppm. Corrected On-Site
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded pork 47F cooling, cooked shredded pork 46-47F. Made last night at 12pm.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked shredded pork. Operator removed pork. Corrected On-Site
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in refrigerator/freezer unit. Inspector corrected and informed Operator. Corrected On-Site Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded pork 47F cooling, cooked shredded pork 46-47F. Made last night at 12pm.
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/. E.G 11-26-24. Per Operator on site, stated Manager is waiting for it to come in mail.
Intermediate - No probe thermometer provided to measure temperature of food products.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves then proceeded to make a customer sandwich. Manager educated. Employee washed hands. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cooked pork. Corrected On-Site
Intermediate - 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. Provided Manager documentation. Manager educated employee and both signed on site. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager stated he will remove ice to clean.
Basic - Cove molding at floor/wall juncture broken/missing. In front of glass cooler.
Routine - Food
Inspection Completed - No Further Action
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. First test chlorine at 0 ppm. Informed operator. Second test 100 ppm. Corrected On-Site
Basic - Stored food not covered. Stored drink packets open, not covered. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sliced steak stored on top shelf. Manager educated. Corrected On-Site
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Shredded pork held at 126F. Manager moved to stove for reheat. Corrective Action Taken
Intermediate - 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. Two new staff members. Document filled out at time. Corrected On-Site
Basic - Employee eating in a food preparation or other restricted area. Repeat Violation
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Stored under hot holding display counter . Corrected On-Site
Basic - Stored food not covered. Open drink packets not covered. Informed Manager. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored.
Intermediate - Handwash sink used for purposes other than handwashing.
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on broken gasket in reach in cooler
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly near garage can
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw beef. Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 69 Eggs room temperature Food has been left out for less then half an hour. Advised to rapid chill Corrective Action Taken
Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs under warming counter cabinet Repeat Violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs under warmer on counter Corrected On-Site Repeat Violation
Basic - Open dumpster lid. In a shared plaza
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By garbage can
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ham croquettes 117° advised reheat Corrective Action Taken
Basic - Current Hotel and Restaurant license not displayed.
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs under warmer Repeat Violation