Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every few weeks, we provide that information for you.
Each inspection report is 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 its most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
Last month:St. Lucie County restspanurspannt inspections
Indispann River County restspanurspannt inspections: 13 espanteries didn’t pspanss first inspection
Mspanrtin County restspanurspannt inspections: 7 espanteries top ‘most violspantions’ list
In the last 30 days, 54 restaurants passed inspection at the first visit. Nine restaurants did not pass the first inspection at the first visit. Nine restaurants had zero violations.
No Violations
Winner Winner Breakfast for Dinner mobile food truck, 10106 U.S. 1, Port St. Lucie
That Crepe Place, 3003 SW Port St. Lucie Blvd., Port St. Lucie
The Tesoro Club, 199 SE Tesoro, Port St. Lucie
Hutchinson Island Plaza Hotel & Suites, 1230 Seaway Drive, Fort Pierce
Babalu’s Cuban Café, 1002-1004 SE Port St. Lucie Blvd., Port St. Luce
Wafflini’s mobile food truck, 7505 Pruitt Research Road, Fort Pierce
That’s Amore mobile food truck, 7505 Pruitt Research Road, Fort Pierce
Ihkem Premium Juice and Smoothie mobile food truck, 1560 SE Floresta Drive, Port St. Lucie
Kool Runninz mobile food truck, 7505 Pruitt Research Road, Fort Pierce
Did not pass first inspection
Delicias Columbianas Restaurante & Panaderia, 1340 SW Bayshore Drive, Port St. Lucie
Dunkin Donuts, Florida Turnpike, Mile Marker 144, Port St. Lucie
La Granja Restaurant, 7040 Okeechobee Road, Fort Pierce
The Howling Rooster, 1319 NW St. Lucie West Blvd., Port St. Lucie
Goodfella’s Pizza, Pasta, Subs, 825 Seaway Drive, Fort Pierce
Jammbar Wings, 2903 Orange Ave., Fort Pierce
Loutina’s Pizza, 4880 N. Kings Hwy., Fort Pierce
Tail Gator’s Brews and Grill, 464 SW Port St. Lucie Blvd., Port St. Lucie
Sweetie’s Diner, 2625 S. U.S. 1, Fort Pierce
Most violations in last 30 days
Mspannspantee Islspannd Bspanr &spanmp; Grill, 1640 Seaway Drive, Fort Pierce. Cited for 20 violations. They include: employee with no hair restraint while engaging in food preparation; floor area(s) covered with standing water; food stored on floor; in-use tongs stored on equipment door handle between uses; in-use utensil stored in standing water less than 135 degrees Fahrenheit; opened employee beverage container in a cold holding unit with food to be served to customers; single-service articles improperly stored; cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; dish machine chlorine sanitizer not at proper minimum strength; employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands; raw animal food stored over/not properly separated from ready-to-eat food; server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands; stop sale issued on time/temperature control for safety food due to temperature abuse; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit; clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment; food service manager not certified within 30 days of employment; hand wash sink used for purposes other than hand washing; no chemical test kit provided when using sanitizer at three-compartment sink/ware washing machine or wiping cloths; and no tag on/for original container of raw, in-shell clams/mussels/oysters.
Lspan Grspannjspan Restspanurspannt, 7040 Okeechobee Road, Fort Pierce. Cited for 17 violations. They include: accumulation of debris inside ware washing machine; covered waste receptacle not provided in women’s bathroom; exterior of garlic in water jugs heavily soiled with debris; gaskets torn on two door reach in cooler; ice buildup in reach-in freezer due to door not tightly sealed; lights in food preparation, food storage or ware washing area missing the proper shield, sleeve coatings or covers; raw chicken and stead stored in a location that is exposed to splash/dust; raw chicken on containers stored on floor in the walk in cooler; single-service articles stored on the floor in the outside dry storage area; standing water in bottom of reach-in-cooler; unwashed fruits/vegetables stored over cooked shrimp, and clean cut vegetables in the walk in cooler; wiping cloth chlorine sanitizing solution not at proper minimum strength; two live, small flying insects in kitchen; employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handling raw and went to ready to eat chicken; raw animal food stored over or with unwashed produce in the walk in cooler; raw shell eggs over cooked shrimp in the cooler on cook line; employee washed hands in a sink other than an approved hand wash sink; and no currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Roy’s Sushi Thspani spannd Grill, 1417 SW St. Lucie West Blvd., Port St. Lucie. Cited for 14 violations. They include: accumulation of debris inside ware washing machine; bowl or other container with no handle used to dispense food; equipment in poor repair; exterior door has a gap at the threshold that opens to the outside; food stored on floor; interior of oven/microwave has accumulation of black substance/grease/food debris; no hand washing sign provided at a hand sink used by food employees; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; old labels stuck to food containers after cleaning; reach-in cooler shelves with rust that has pitted the surface; single-service articles not stored inverted or protected from contamination; wet wiping cloth not stored in sanitizing solution between uses; dish machine chlorine sanitizer not at proper minimum strength; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; and food-contact surface soiled with food debris, mold-like substance or slime.
Angelinspan’s Pizzspan, 1126 Colonnades Drive, Fort Pierce. Cited for 13 violations. They include: employee with no hair restraint while engaging in food preparation; food stored on floor; unsealed concrete floor in food preparation, food storage, ware washing area or bathroom; cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands; employee washed hands with no soap; stop sale issued on time/temperature control for safety food due to temperature abuse; 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; clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment; clam/mussel/oyster tags not marked with last date served; employee washed hands in a sink other than an approved hand wash sink; no tag on/for original container of raw, in-shell clams/mussels/oysters; and no written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Read complete reports
The Floridspan Depspanrtment of Business spannd Professionspanl Regulspantion’s Division of Hotels spannd Restspanurspannts conducts more than 48,000 inspections a year using a three-tier system for food safety and sanitation inspections.
The three-tiered system includes high priority violations, which indicate a direct concern related to possible food-borne illness; intermediate violations, which reference an incident that could contribute to a food-borne illness if not corrected; and basic violations, which identify good retail practices.
To read the complete reports, or check on your favorite restaurant, go to https://dspantspan.tcpspanlm.com/restspanurspannt-inspections/st.lucie/ which is updated daily and is searchable by restaurant name.
Report a food service complaint
Contact the DBPR Customer Contact Center at 850-487-1395 or access the Division of Hotels and Restaurants online complspanint form at MyFloridaLicense.com. You can also complete span complspanint form and mail it to the division.