11070 SW VILLAGE PKWY, Port St. Lucie, FL 34987
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 - 2 Live, small flying insects found at outside bar near dump bucket. Employee is actively cleaning and sanitizing to remove. Corrective Action Taken
Basic - 3 Dead flying insects on top of mug chiller at outside bar. Employee removed, cleaned and sanitized area. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled bottle sanitizer. Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In walk in cooler.
Routine - Food
Warning Issued
High Priority - 3 Live, small flying insects in kitchen.
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. Dishwasher at bar. Found at 0 ppm. Reran and primed 0 ppm. Reran and primed 3rd time, found at 0 ppm. Please use three compartment sink. Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded chicken prepared yesterday. Employee date marked. Corrected On-Site
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Manager corrected. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Ice buildup in reach-in freezer.
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. At bar sink. Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2025-01-13: Time Extended
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2025-01-13: Time Extended
Routine - Food
Inspection Completed - No Further Action
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. Found at 0ppm. Primed, and got rid of line kink and Reran with Manager and found at 50ppm. 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. L.W. Provided to Manager and Manager had employee sign on site. Corrected On-Site
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Light not functioning. 1 light bulb under hood system.
Basic - No handwashing sign provided at a hand sink used by food employees. In Men's/employee bathroom. Provided to Manager. Manager corrected on site. Corrected On-Site
Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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 manager swapped for a new one and is now 100 ppm Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink Corrected On-Site
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over pizza station Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled. On cart in bar area Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Light not functioning. Under the hood
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-04-11: Time Extended
Routine - Food
Warning Issued
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. At bar 0ppm primed reheating ran 100ppm Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa 49f cold holding, tomatoes cut 50f cold holding, corn 45f cold holding , sliced cheese 62f cold holding , tomatoes 50 f cold holding lettuce cut 50f cold holding Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham diced 45f cold holding in unit less than 2 hours advised to rapid chill Salsa 49f cold holding, tomatoes cut 50f cold holding, corn 45f cold holding , sliced cheese 62f cold holding , tomatoes 50 f cold holding lettuce cut 50f cold holding , in unit since early morning employee tossed in trash Warning
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
Basic - Reuse of single-service or single-use articles. Reheating used tomato box for storage of chicken wings educated Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2022-10-31: Time Extended
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blue cheese left from last night left from last night. Manager through product out.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella 47ch, chicken shredded 50f cold holding , sliced tomatoes 50f cold holding , salsa 43f cold holding , shredded cheese 57f cold holding , chicken tenders 45f cold holding , burgers 50f cold holding , blue cheese 49f cold holding , Manager placed all items on time. And deducted the two hours for the time they were placed out.
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer dispensing at this time must use three compartment sink. Repeat Violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near make station Corrected On-Site
Basic - Equipment in poor repair. Make table on wall
Basic - Floor area(s) covered with standing water. On floor near walk in cooler
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cooked chicken (48F - Cold Holding); shredded cheese (47 F ) Corrective Action Taken
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located by hot water heater.
Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dish machine is not sanitizing.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located in make table refrigerator.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven.
Basic - Standing water in bottom of reach-in-cooler. Make table in kitchen. Repeat Violation
Basic - Waste line missing at soda gun holster. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce in steam table. Corrective Action Taken
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor under three sinks area.
Basic - Standing water in bottom of reach-in-cooler.
Basic - Waste line missing at soda gun holster. Repeat Violation
Basic - Working containers of food removed from original container not identified by common name. Flour . Corrected On-Site