You can use the database to search by county or by restaurant name.
Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.
For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our St. Lucie County restaurant inspections site.
Here’s the breakdown for recent health inspections in St. Lucie County, Florida, for the week of Aug. 5-11, 2024. Please note that some more recent, follow-up inspections may not be included here.
Indian River County: 2 restaurants fail inspection
Martin County: One restaurant gets perfect score; 6 fail inspection
Food news: Latest roundups, reviews, inspections, new and best restaurants
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
For full restaurant inspection details, visit our St. Lucie County restaurant inspection site.
Which St. Lucie County restaurants got perfect scores on their health inspections?
These restaurants met all standards during their Aug. 5-11 inspections and no violations were found.
** Restaurants that failed an inspection and aced a follow-up inspection in the same week
Which St. Lucie County restaurants were temporarily closed by inspectors?
These restaurants failed their Aug. 5-11 inspections and were temporarily closed. Follow-upinspections are required.
10461 S Federal Hwy, Port St Lucie
Complaint Inspection on Aug. 6
Facility Temporarily Closed: Operations ordered stopped until violations are corrected.
8 total violations, with 1 high-priority violation
2838 SW Port St Lucie Blvd, Port St Lucie
Routine Inspection on Aug. 9
Facility Temporarily Closed: Operations ordered stopped until violations are corrected.
18 total violations, with 3 high-priority violations
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High Priority – Approximately 25 live, small flying insects in kitchen, food preparation area, dish machine/ sanitizers, and bag of potatoes. Small flying insects on ice cube in Ice machine in storage area and piece of hair ice machine in front counter has a piece of hair and black substance land on ice. Recommend to Operator to not use ice, clean then sanitize machines. Operator discarded bag of potatoes, stated they some were rotten. **Admin Complaint** **Admin Complaint**
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High Priority – Dishmachine quaternary ammonium 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 25ppm. Inspector primed and reran again. Primed and reran a third time, found at 50ppm. **Corrected On-Site**
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High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Due to flying insect landing on ice. Small flying insect on ice cube in Ice machine in storage area and one piece of hair found in ice machine in front counter and black substance on ice. Recommend to Operator to not use ice, clean then sanitize machines. **Admin Complaint**
9202 S Federal Hwy, Port St. Lucie
Complaint Partial Inspection on Aug. 6
Facility Temporarily Closed: Operations ordered stopped until violations are corrected.
3 total violations, with 1 high-priority violation
Which St. Lucie County restaurants had high priority violations?
6643 Darter Court, Fort Pierce
Routine Inspection on Aug. 7
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
15 total violations, with 3 high-priority violations
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High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo over ready made sauce in walk-in cooler **Corrected On-Site**
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High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves. Educated, removed and washed hands **Corrected On-Site**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 50f cold holding, sour cream 54f cold holding , pico de gallo 49f cold holding , cut tomatoes 49f cold holding , shrimp 50f cold holding , crab 50f cold holding , Chicken 68f cold holding , beef 61f cold holding , chicken 48f cold holding , beef 61f cold holding , Foods were placed in cooler less than 3 hours ago advised to rapid chill, manager place in walk in freezer **Warning**
1473 NW Saint Lucie Blvd, Port St Lucie
Complaint Inspection on Aug. 6
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
14 total violations, with 1 high-priority violation
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High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 0ppm. Ask to replace, observed the quat sanitizer has ran out. Establishment has no other sanitizer on site available. Employee obtained the correct sanitizer in place of Quat sanitizer. Educated staff and PIC. Replaced with Bleach. Found at 50ppm. **Corrected On-Site**
7950 S US Hwy 1, Port St Lucie
Routine Inspection on Aug. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
21 total violations, with 8 high-priority violations
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High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 52F made yesterday black beans 48F chicken wings 47F Cooked beef tips 47F made yesterday **Warning**
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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 **Warning**
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High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish for ceviche must be fully cooked or discarded. **Warning**
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High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa verde 7-29-24, salsa enchilada 7-26 **Warning**
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High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa verde 7-29-24, salsa enchilada 7-26 **Warning**
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High Priority – Roach activity present as evidenced by live roaches found. One on floor under cooks line **Warning**
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High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale **Warning**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Pork cooked 47f cold holding , crevice shrimp 47f cold holding , cheese tamale 47f cold holding , beef 42f cold holding , beef steaks 42f cold holding , ; salsa burrito (47F – Cold Holding); ceviche fish (47F – Cold Holding); cooked pork (48F – Cold Holding); queso **Warning**
7950 S US Hwy 1, Port St Lucie
Routine Inspection on Aug. 6
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
6 total violations, with 1 high-priority violation
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High Priority – – From initial inspection : High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish for ceviche must be fully cooked or discarded. **Warning** – From follow-up inspection 2024-08-06: Make sure all fish is cooked to 155f before serving,. **Time Extended**
2550 Peters Rd, Fort Pierce
Routine Inspection on Aug. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 3 high-priority violations
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High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in walk in cooler, manager disposed of products.
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash browns 45f cold holding made 8/4/24 , pot pie filling 45f cold holding , hash browns 50f cold holding made 8/3 at 7pm , catfish 57f cooling, , burgers 44f cold holding , sirloin tips 46f cold holding ,country ham 44f cold holding , **Warning**
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High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
7588 S Federal Highway , Port Saint Lucie
Routine Inspection on Aug. 9
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
9 total violations, with 3 high-priority violations
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High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked bacon, on cooks line, Raw ground beef over potatoes cooked in freezer **Corrected On-Site**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 76f cooling, potatoes 186f cooking, tomatoes 56f cooling, ham diced 55f cold holding, chicken salad 55f cold holding , tuna salad 55f cold holding , cheese 60f cold holding , egg whites 63f cold holding , ricotta 50f cold holding ,shredded cheese 50f cold holding , egg plant 53f cold holding , Pork 57f cold holding , turkey sliced 55f cold holding , ham sliced 55f cold holding , corned beef 57f cold holding , all foods were place in unit less than three hours ago advised to rapid chill in freezer or ice bath monitor temperatures and do not store any foods in cooler until it is maintaining 41f or below. Meat balls 54f cold holding , hamburger 46f cold holding , this cooler had a delivery today and he just put it away advised to keep monitoring temperature and keep doors closed until it reaches 41f degrees or below internally. **Warning**
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High Priority – Toxic substance/chemical improperly stored. Stored near soda bag in a box **Corrected On-Site**
1696 Port St Lucie Blvd, Port St Lucie
Routine Inspection on Aug. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
20 total violations, with 3 high-priority violations
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High Priority – 5 Live, small flying insects in kitchen. **Warning**
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High Priority – Nonfood-grade containers used for food storage – direct contact with food. Thank you bags used as food storage bags. **Warning**
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High Priority – Stop Sale issued due to food originating from an unapproved source. Tea is made from a plant grown at home and teas. **Warning**
4019 SW Port St Lucie Blvd Unit 1, Port St Lucie
Routine Inspection on Aug. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
3 total violations, with 1 high-priority violation
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High Priority – – From initial inspection : High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies near 3C sink and trash bin in kitchen. – From follow-up inspection 2024-08-05: **Time Extended**
1120 Seaway Dr, Ft Pierce
Routine Inspection on Aug. 7
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
16 total violations, with 6 high-priority violations
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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. Bar glass machine 0 ppm when tested. Informed Manager. Changed sanitation solution. 100 ppm, second test. **Corrected On-Site**
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High Priority – 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. Dish washer wiped hands on a dry towel
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High Priority – Lighter fluid stored next to clean dishes and above boxes in the storage area next to liquor room. Cleaner stored next to single service items.
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High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line cooler drawer raw beef over seafood. **Corrected On-Site**
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High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made dressings, lemon butter,
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High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon butter, house made dressings, blue cheese 7/6, Caesar dressing 7/16, black beans 7/7, black bean salsa 7-12
5309 NW East Torino Pkwy, Port St. Lucie
Routine Inspection on Aug. 6
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
6 total violations, with 1 high-priority violation
1500 NW Courtyard Cir, Port St Lucie
Complaint Inspection on Aug. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
14 total violations, with 4 high-priority violations
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High Priority – 15 live, small flying insects near dishwasher by detergents and sanitizers. 1 Live, small flying insects in bar area. **Admin Complaint**
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High Priority – Nonfood-grade containers used for food storage – direct contact with food. Trash bags being used to store dry seasonings in bulk containers. Manager removed trash bags from containers. **Corrected On-Site**
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High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 47f cold holding, raw Maui 47f cold holding, raw chicken 47f cold holding, raw shrimp 48f cold holding, raw Maui 47f cold holding. **Warning**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 47f cold holding, raw Maui 47f cold holding, raw chicken 47f cold holding, raw shrimp 48f cold holding, raw Maui 47f cold holding. Manager stated food most likely has been prepared since Friday/ Saturday and was cooler since over the weekend. Manager will has discarded items. Manager will also monitor under grill Bain Marie unit. Recommend not to store food unless thermometer is reading 41f or below. Above unit, tcs food found in temperature. **Corrective Action Taken** **Warning**
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.
Get the whole story at our restaurant inspection database.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: “Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over.”
An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
This article originally appeared on Treasure Coast Newspapers: Port Saint Lucie area restaurant and food truck inspections Aug. 5-11: Restaurant inspection: 13 St. Lucie fail
