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
Hurricane Nicole aftermath:Hurricspanne Nicole dspanmspanged some Trespansure Cospanst wspanterfront restspanurspannts. Whspant’s open spannd closed?
Restaurant review:Enjoy Mediterrspannespann cuisine spannd sushi spant ‘fspanst-food’ plspance in Fort Pierce
In the last few weeks, 100 restaurants passed inspection at the first visit. Twenty-six restaurants did not pass the first inspection at the first visit. Eleven restaurants had zero violations.
Shutdowns
Samunprai Thai Restaurant, 4903 S. U.S. 1, Fort Pierce. Closed Oct. 27. Re-opened Oct. 28. See most violations.
Golden Corral, 651 N.W. St. Lucie Blvd., Port St. Lucie. Closed Oct. 18. Re-opened Oct. 19. Sewage/wastewater backing up through floor drains.
Little Caesar’s, 1999 S. U.S. 1, Fort Pierce. Closed Oct. 14. Re-opened Oct. 15. See most violations.
Zero violations on first inspection
The Shrimp King, 7550 Pruitt Research Road, Fort Pierce
Carin’s Handcrafted Ice Cream mobile food truck, 7550 Pruitt Research Road, Fort Pierce
Denny’s, 230 N.W. Peacock Blvd., Port St. Lucie
Smoking Brothers BBQ mobile food truck, 2123 S. Jenkins Road, Port St. Lucie
Jones Old School BBQ mobile food truck, 815 E. Prima Vista Blvd., Port St. Lucie
Antoniomarcell, 7550 Pruitt Research Road, Fort Pierce
The Bean Mobile mobile food truck, 6650 S. U.S. 1, Port St. Lucie
PGA Golf Club- Midway Grille, 1916 Perfect Drive, Port St. Lucie
The Drunken Monkey catering, 7550 Pruitt Research Road, Fort Pierce
Side Door Brewing Company, 1419 E Village Green Drive, Port St. Lucie
Pam’s Food Hut, 7550 Pruitt Research Center Road, Fort Pierce
Did not pass first inspection
Yayo Catracho, 1730 SE Port St. Lucie Blvd., Port St. Lucie
Tropical Smoothie Café, 314 SE Port St Lucie Blvd, Port St Lucie
Frank and Al’s Pizza, 2088 NW Courtyard Circle, Port St. Lucie
Sumunprai Thai Restaurant, 4903 S. U.S. 1, Fort Pierce
Ono Luau, 7550 Research Center Road, Fort Pierce
Caribbean Recipe Restaurant, 1042 SE Port St. Lucie Blvd., Port St. Lucie
Bagel Brothers of New York, 10350 SW Village Center Drive, Port St. Lucie
Pastaio Handmade Pasta and Pizza, 10472 SW Village Center Drive, Port St. Lucie
La Hacienda Tacos & Beer, 1008 SE Port St. Lucie Blvd., Port St. Lucie
Gathering Grill, 9801 S. Ocean Road, Jensen Beach (St. Lucie County)
Antojitos Mexicanos, 936 S. U.S. 1, Fort Pierce
Popstroke, 11070 S.W. Village Pkwy., Port St. Lucie
Labby’s Italian Eats, 10350 SW Village Center Drive, Port St. Lucie
Mainstay Suites at PGA Village Port St. Lucie, 8501 Champion Way, Port St. Lucie
Senor Jose’s Mexican Restaurant & Cantina, 466 SW Port St. Lucie Blvd., Port St. Lucie
Jerk City Restaurant, 8007 S. U.S. 1, Port St. Lucie
Hurricane Grill and Wings, 6641 S. U.S. 1, Port St. Lucie
Hampton Inn & Suites, 155 SW Peacock Blvd., Port St. Lucie
Port Saint Lucie West Subway, 1795 NW St. Lucie West Blvd., Port St. Lucie
On the Edge Dockside, 1136 Seaway Drive, Fort Pierce
Sunrise City Café, 204 Orange Ave., Fort Pierce
Golden Corral, 651 NW St. Lucie W. Blvd., Port St. Lucie
Hershey’s Ice Cream Café, 825 Seaway Drive, Fort Pierce
Crabby’s Dockside, 2 Avenue A, Fort Pierce
Wasabi Thai Sushi, 217 Orange Ave., Fort Pierce
Little Caesar’s, 1999 S. U.S. 1, Fort Pierce
Most violations in the last 30 days
Wspansspanbi Thspani Sushi, 217 Orange Ave., Fort Pierce. Cited for 24 violations. They include: bowl or other container with no handle used to dispense food; employee beverage container on a food preparation table or over/next to clean equipment/utensils; employee eating in a food preparation or other restricted area; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; employee with ineffective hair restraint while engaging in food preparation; hood filter missing from automatic fire suppression/exhaust system; no handwashing sign provided at a hand sink used by food employees; screen in door torn/in poor repair; wet wiping cloth not stored in sanitizing solution between uses; container of medicine improperly stored next to food on the dry storage rack; dish machine chlorine sanitizer not at proper minimum strength; raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged; raw animal food stored over unwashed produce in the walk in cooler; single-use gloves not changed as needed after changing tasks or when damaged or soiled; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit); can opener heavily soiled; interior of ice machine soiled; soda nozzles soiled; items stored unavailable to sign hand sink on the cook line; manager or person in charge lacking proof of food manager certification; no currently certified food service manager on duty with four or more employees engaged in food preparation/handling; no written procedures available for use of time as a public health control to hold time/temperature control for safety food; and proof of required state approved employee training not available for some employees.
Bspangel Brothers of New York, 10350 SW Village Center Drive, Port St. Lucie. Cited for 19 violations. They include: accumulation of debris on exterior of ware washing machine; bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors; cutting board has cut marks and is no longer cleanable; employee beverage container on a food preparation table or over/next to clean equipment/utensils; employee with no hair restraint while engaging in food preparation; floor soiled/has accumulation of debris; food stored on floor; hole in or other damage to wall; ice buildup in reach-in walk-in freezer; in-use tongs stored on equipment door handle between uses; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; raw fruits/vegetables not washed prior to preparation; standing water in bottom of reach-in-cooler; standing water or very slow draining water in hand wash sink, three-compartment sink, or mop sink; dish machine chlorine sanitizer not at proper minimum strength; raw animal food stored over/not properly separated from ready-to-eat food; no plan review submitted and approved – renovations were made or are in progress; no sanitizer of any kind available for ware washing; and required employee training expired for some employees.
Zspanpspantspan’s Restspanurspannt, 6700 U.S. 1, Port St. Lucie. Cited for 17 violations. They include: bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors; carbon dioxide/helium tanks not adequately secured; employee beverage container on a food preparation table or over/next to clean equipment/utensils; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; floor not cleaned when the least amount of food is exposed; food stored on floor; interior of oven/microwave has accumulation of black substance/grease/food debris; interior of refrigerator or freezer in disrepair/has exposed insulation; stored food not covered; time/temperature control for safety food thawed in an improper manner. Steaks and chicken thawing at room temperature, still frozen, cook moved to walk-in cooler; wet wiping cloth not stored in sanitizing solution between uses; working containers of food removed from original container not identified by common name; container of medicine improperly stored; hand wash sink not accessible for employee use at all times; hand wash sink used for purposes other than hand washing; no paper towels or mechanical hand drying device provided at hand wash sink; and ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Sunrise Sspannds Bespanch Resort, 110 S. Ocean Drive, Fort Pierce. Cited for 16 violations. They include: accumulation of debris on exterior of ware washing machine; carbon dioxide/helium tanks not adequately secured; employee beverage container on a food preparation table or over/next to clean equipment/utensils; equipment in poor repair; ice buildup in reach-in freezer and/or walk-in freezer; no handwashing sign provided at a hand sink used by food employees; old labels stuck to food containers after cleaning; single-service articles improperly stored; standing water in bottom of reach-in-cooler; unnecessary items/unused equipment on the premises; wiping cloth sanitizing solution stored on the floor; live, small flying insects in kitchen, food preparation area, food storage area and/or bar area; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb; commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening; food-contact surface soiled with food debris, mold-like substance or slime; and hand wash sink not accessible for employee use at all times.
Lspan Hspanciendspan Tspancos &spanmp; Beer, 1008 SE Port St. Lucie Blvd., Port St. Lucie. Cited for 15 violations. They include: bowl or other container with no handle used to dispense food; carbon dioxide/helium tanks not adequately secured; current Hotel and Restaurant license not displayed; employee wearing jewelry other than a plain ring on their hands/arms while preparing food; equipment in poor repair; exterior door has a gap at the threshold that opens to the outside; food stored on floor; single-service articles improperly stored; time/temperature control for safety food thawed in an improper manner; time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit; food not properly protected from contamination; certified food manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items; hand wash sink not accessible for employee use at all times; no currently certified food service manager on duty with four or more employees engaged in food preparation/handling; proof of required state approved employee training not available for some employees; and ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Little Cspanesspanr’s, 1999 S. U.S. 1, Fort Pierce. Cited for 15 violations. They include: minimum of one bathroom facility is not available for public use; bathroom facility not clean; ceiling tile missing; ceiling/ceiling tile shows damage or is in disrepair; clean utensils or equipment stored in a bathroom, locker room or mechanical room; condensation or other drainage not disposed of according to law; dead roaches on premises; food stored on floor; standing water in floor drain/floor drain draining very slowly; water leaking from pipe and/or faucet/handle; live, small flying insects in kitchen, food preparation area, food storage area and/or bar area; rodent activity present as evidenced by rodent droppings found; stop sale issued due to food not being in a wholesome, sound condition; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 58 cold holding; and 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.
Frspannk spannd Al’s Pizzspan, 2088 NW Courtyard Circle, Port St Lucie. Cited for 14 violations. They include: cove molding at floor/wall juncture broken/missing; employee beverage container on a food preparation table or over/next to clean equipment/utensils; equipment in poor repair; food storage container/container lid cracked or broken; lights in food preparation, food storage or ware washing area missing the proper shield, sleeve coatings or covers; 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-hood filters dirty; date marked combined ready-to-eat, time/ temperature control for safety food not consumed/sold within seven days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredients; dish machine chlorine sanitizer not at proper minimum strength; ready-to-eat, time/temperature control for safety food marked with a date that exceeds seven days after opening/preparation; 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; employee washed hands in a sink other than an approved hand wash sink; food-contact surface soiled with food debris, mold-like substance or slime; no currently certified food service manager on duty with four or more employees engaged in food preparation/handling; and no proof of required state approved employee training provided for any employees.
Sspanmunprspani Thspani Restspanurspannt, 4903 S. U.S. 1, Fort Pierce. Cited for 12 violations. They include: bowl or other container with no handle used to dispense food; cardboard used to line food-contact shelves; dead roaches on premises; exterior door has a gap at the threshold that opens to the outside; food stored on floor in dry storage area; hole in or other damage to wall; no handwashing sign provided at a hand sink used by food employees; no hand wash sign at sushi counter; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; Hood filters soiled accumulated grease; standing water in bottom of reach-in-cooler; raw animal food stored over/not properly separated from ready-to-eat food; roach activity present as evidenced by live roaches found; and menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Gio Joe’s Pizzerispan, 8900 S. U.S. 1, Fort Pierce. Cited for 13 violations. They include: accumulation of black/green mold-like substance in the interior of the ice machine/bin; bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors; current Hotel and Restaurant license not displayed; food storage container/container lid cracked or broken; food stored on floor; ice buildup in reach-in freezer and/or walk-in freezer; in-use tongs stored on equipment door handle between uses; raw animal food stored over/not properly separated from ready-to-eat food; 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; hand wash sink not accessible for employee use at all times; no chemical test kit provided when using sanitizer at three-compartment sink/ware washing machine or wiping cloth; proof of required state approved employee training not available for some employees.
Grspanndpspan’s Diner, 7588 S. U.S. 1, Port St. Lucie. Cited for 13 violations. They include: bowl or other container with no handle used to dispense food; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; equipment and utensils not properly air-dried; floor soiled/has accumulation of debris; in-use wet wiping cloth/towel used under cutting board; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; single-service articles improperly stored; dish machine chlorine sanitizer not at proper minimum strength; raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature; vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet; commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening; and water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee hand wash sink.
Jerk City Restspanurspannt, 8007 S. U.S. 1, Port St. Lucie. Cited for 13 violations. They include: employee beverage container on a food preparation table or over/next to clean equipment/utensils; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; equipment in poor repair; floor soiled/has accumulation of debris; food stored on floor; in-use utensil stored in standing water less than 135 degrees Fahrenheit; interior of refrigerator or freezer in disrepair/has exposed insulation; no hand washing sign provided at a hand sink used by food employees; single-service articles improperly stored; unsealed concrete floor in food preparation, food storage, ware washing area or bathroom; walk-in cooler/freezer shelves with rust that has pitted the surface; live, small flying insects in kitchen, food preparation area, food storage area and/or bar area; non-food-grade containers used for food storage; and required employee training expired for all employees
Mission Kitchen, 6650 S. U.S. 1, Port St. Lucie. Cited for 13 violations. They include: accumulation of black/green mold-like substance in the interior of the ice machine/bin; accumulation of debris on exterior of ware washing machine; carbon dioxide/helium tanks not adequately secured; covered waste receptacle not provided in women’s bathroom; fly zapper on prep table; food stored on floor; lights in food preparation, food storage or ware washing area missing the proper shield, sleeve coatings or covers; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; ripped/worn tin foil used as shelf cover; wiping cloth chlorine sanitizing solution not at proper minimum strength; vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb; commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening; and raw/under-cooked animal food offered and establishment has no written consumer advisory.
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.