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
Read more:Mspanrtin County restspanurspannt inspections
Also:Indispann River County restspanurspannt inspections
In the last few weeks, 54 restaurants passed inspection at the first visit. Seven restaurants did not pass the first inspection at the first visit. Eleven restaurants had no violations.
Shut downs
Rocamar Restaurant, 850 S. 21st St., Fort Pierce. Closed Sept. 19, reopened later that day. Sewage/wastewater backing up through floor drains. When washing hands in the hand sink, in the kitchen the drain is overflowing onto the floor.
Alabon Haitian Restaurant, 1409 Delaware Ave., Fort Pierce. Closed Sept. 14; reopened Sept. 15. See most violations list.
No violations on first inspection
Bee’s Kitchen and Catering, 7550 Pruitt Research Center Road, Fort Pierce
Zest Gourmet, 109 Fisherman’s Wharf, Fort Pierce
Taqueria Los Altos De Jalisco mobile food truck, 800 Virginia Ave., Fort Pierce.
We Be Poppin, 5047 Turnpike Feeder Road, Fort Pierce
E’s Delicious BBQ mobile food truck, 7301 Indrio Rd., Fort Pierce
The Tasty Food Cart mobile food truck, 1690 SE Village Green Drive, Port St. Lucie
Polito Brothers Catering, 7550 Pruitt Research Center Road, Fort Pierce
Howard and James NY Style Restaurant, 3015 Orange Ave., Fort Pierce
Jireh’s Kitchen mobile food truck, 3210 Orange Ave., Fort Pierce
Valencia Grove Kitchen & Bar, 12827 SW Brookside Fall Way, Port St. Lucie
Bonner Catering, 4400 Fairwinds Drive, Fort Pierce
Did not pass first inspection
Oniku Hibachi Japanese Restaurant, 4882 N. Kings Hwy., Fort Pierce
Presuttis, 3600 Okeechobee Road, Fort Pierce
Rocamar Restaurant, 850 S. 21st St., Fort Pierce
Hutchinson Island Plaza Hotel & Suites, 1230 Seaway Drive, Fort Pierce
Dale’s BBQ, 3362 S. U.S. 1, Fort Pierce
Pineapple Joe’s Grill & Raw Bar, 6297 N. U.S. 1, Fort Pierce
Alabon Haitian Restaurant, 1409 Delaware Ave., Fort Pierce
Most violations in last 30 days
Dspanle’s BBQ, 3362 S. U.S. 1, Fort Pierce. Cited for 18 violations including three compartment sink used for hand washing and prep according to approved plans must have a means of separation from splash to prevent cross contamination; accumulation of black mold-like substance in the interior of the ice machines; accumulation of debris inside ware washing machine; bowl or other container with no handle used to dispense food; employee beverage containers on a food preparation table or over/next to clean equipment/utensils; equipment and utensils not properly air-dried; in-use utensil stored in standing water less than 135 degrees Fahrenheit; in-use wet wiping cloth/towel used on cook line; cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours; employee handled soiled equipment or utensils and then engaged in food preparation; 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within two hours; coleslaw ambient cooling in the walk in cooler since 9:30 found at 10:15 to be 63F to 64F; employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions; manager or person in charge lacking proof of food manager certification; no chemical test kit provided when using sanitizer at three-compartment sink/ware washing machine or wiping cloths; and no proof of required state approved employee training provided for any employees.
Oniku Hibspanchi Jspanpspannese Restspanurspannt, 4882 N. Kings Hwy., Fort Pierce. Cited for 16 violations including 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 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; food stored on floor; nonfood-contact surface soiled with grease, food debris, dirt, slime or dust; unwashed fruits/vegetables stored with ready-to-eat food; wall soiled with accumulated grease, food debris, and/or dust; wet mop not stored in a manner to allow the mop to dry; container of medicine improperly stored; non-food-grade bags used in direct contact with food; 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; 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.
Vecinos, 5208 Turnpike Feeder Road, Fort Pierce. Cited for 16 violations including employee with no hair restraint while engaging in food preparation; floor soiled/has accumulation of debris; floor tiles missing and/or in disrepair; frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid; in-use tongs stored on equipment door handle between uses; in-use wet wiping cloth/towel used under cutting board; raw fruits/vegetables not washed prior to preparation; ripped/worn tin foil used as shelf cover; standing water in bottom of reach-in-cooler; stored food not covered; working containers of food removed from original container not identified by common name; stop sale issued on time/temperature control for safety food due to temperature abuse; food-contact surface soiled with food debris, mold-like substance or slime; hand wash sink not accessible for employee use at all times; spray bottle containing toxic substance not labeled; and water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee hand wash sink.
Thirsty Turtle Sespangrill, 108 N. Second St., Fort Pierce. Cited for 15 violations including 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; employee with no beard guard/restraint while engaging in food preparation; food stored on floor; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; ripped/worn tin foil used as shelf cover; silverware/utensils stored upright with the food-contact surface up; unwashed fruits/vegetables stored with ready-to-eat food; employee failed to wash hands before putting on gloves to initiate a task working with food; time/ temperature control for safety food cold held at greater than 41 degrees Fahrenheit; vacuum breaker missing at hose bib or on fitting/splitter added to hose bib; 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; no chemical test kit provided when using sanitizer at three-compartment sink/ware washing machine or wiping cloths; and no written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Mespandowood Golf &spanmp; Tennis Club, 9425 Meadowood Drive, Fort Pierce. Cited for 14 violations including carbon dioxide/helium tanks not adequately secured; current Hotel and Restaurant license not displayed; floor soiled/has accumulation of debris; food stored on floor; hole in or other damage to wall; single-service articles improperly stored; wiping cloth chlorine sanitizing solution not at proper minimum strength; working containers of food removed from original container not identified by common name; heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; 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; no currently certified food service manager on duty with four or more employees engaged in food preparation/handling; and spray bottle containing toxic substance not labeled.
App Jet Center, 2982 Curtis King Blvd., Fort Pierce. Cited for 14 violations including carbon dioxide/helium tanks not adequately secured; ceiling/ceiling tile shows damage or is in disrepair; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; floor area covered with standing water; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; raw fruits/vegetables not washed prior to preparation; reach-in cooler shelves with rust that has pitted the surface; single-service articles improperly stored; wiping cloth chlorine sanitizing solution not at proper minimum strength; dish machine chlorine sanitizer not at proper minimum strength; employee failed to wash hands before putting on gloves to initiate a task working with food; food-contact surface soiled with food debris, mold-like substance or slime; hand wash sink used for purposes other than hand washing; and unnecessary persons in the food preparation, food storage, or ware washing area.
Alspanbon Hspanitispann Restspanurspannt, 1409 Delaware Ave., Fort Pierce. Cited for 14 violations including cardboard box used as garbage container; exterior door has a gap at the threshold that opens to the outside; floors soiled under equipment and along the wall and base of floor behind freezers; hood filters heavily soiled; unwashed fruits/vegetables stored over ready-to-eat food in the walk in cooler; employee touching ready-to-eat food with their bare hands; ready-to-eat, time/temperature control for safety food marked with a date that exceeds seven days after opening/preparation; roach activity present as evidenced by live roaches found; 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; Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit; front line hand sink and cook line hand sinks had items stored in them; interior of oven heavily soiled; and packaged food not labeled as specified by law.
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.