1774 SW ST LUCIE W BLVD, Port St. Lucie, FL 34986
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
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. Provided information to renew. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
Intermediate - Spray bottle containing toxic substance not labeled. Manager placed label on bottle with green liquid. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Showed Manager what is needed. Needs vacuum breaker on hose line connected to chemicals. Manager placed order. Corrective Action Taken
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing and sanitizer buckets. Do not use equipment/utensils not properly sanitized. Quat sanitizer found at 150 ppm at 3C sink and sanitizer buckets. Manager corrected to reflect proper ppm levels for 3C sink and sanitizer buckets. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta cheese found at 53f cold holding, goat cheese 43-45f cold holding, shredded white cheese 51f cold holding, cotija 60f cold holding, vegan cheese 57f cold holding. All dressing made yesterday and homemade dressing are listed: yogurt dressing 64f cold holding, ranch dressing 55f cold holding, yogurt sauce 61f cold holding, ranch 54f cold holding, honey mustard has fresh garlic 57f cold holding, balsamic has fresh garlic 61f cold holding. Manager removed dressings and cheeses and was given several suggestions to keep dressings and cheese 41f and below. Corrective Action Taken
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese found at 53f cold holding, goat cheese 43-45f cold holding, shredded white cheese 51f cold holding, cojita 60f cold holding, vegan cheese 57f cold holding. All cheeses prepared at 6 am. Manager uses a daily time log to record temperatures. All temps found at 1:15-1:30 pm. Homemade Yogurt sauce 61f cold holding Homemade Ranch 54f cold holding Homemade honey mustard has fresh garlic - 57f cold holding Homemade balsamic has fresh garlic - 61f cold holding Corrective Action Taken Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 112f hot holding. Recommend to reheat. Rechecked cooked shrimp reheated at 141f hot holding Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance found on outside area of ice bin gasket. Employee cleaned on site. Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. Salt and multiple bulk items found under prep table not labeled. Corrected On-Site
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. Chicken 119-127f hot holding , Sweet potatoes 114f hot holding, sweet potato 172f reheating out less than 30 minutes advised to reheat chicken 185f reheat Corrected On-Site
Basic - Food stored on floor. Case of greens Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Sent instructions print and educate employees
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. Sent form have each employee sign
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cut greens Corrected On-Site
Food-Licensing Inspection
Inspection Completed - No Further Action
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Jammy Egg
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. To go menu