One St. Lucie County restaurant gets perfect score; 1 closed; 11 fail inspection
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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 March 25-31, 2024. Please note that some more recent, follow-up inspections may not be included here.
Indian River County: One restaurant gets perfect score; 2 fail inspection
Martin County: 2 restaurants get perfect scores; 10 fail inspection
All things food: New restaurants, best restaurants, restaurant reviews and restaurant inspections
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 March 25-31 inspections and no violations were found.
Roma Pizza and Restaurant, 2753 Morningside Blvd, Port St Lucie**
Tropical Smoothie Cafe, 5212-A Okeechobee Rd, Fort Pierce
** 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 March 25-31 inspections and were temporarily closed. Follow-upinspections are required.
Shingdig Irish Restaurant & Pub
464 SW Port St Lucie Blvd 115, Port St Lucie
Complaint Inspection on March 26
Facility Temporarily Closed: Operations ordered stopped until violations are corrected.
23 total violations, with 8 high-priority violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30-40 flies in bar area, 40-60 flies in the kitchen area near reach in freezer. 10-20 flies in the storage area by potatoes and onions. **Admin Complaint**
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, and home depot buckets used to hold food products
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in walk in cooler
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry 3-14-24
High Priority - Roach activity present as evidenced by live roaches found. One live roach on cooks line, one live roach on servers side of kitchen, approximately 10-15 live roaches under three bay sink, 2 live roaches on back wall across from three bay sink, 1 live by coke cooler in kitchen. **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 47f cold holding, salmon 50f cold holding, tilapia 46f cold holding, beef patties 46f cold holding, mozzarella 46f cold holding, cheddar 45f cold holding, pepper jack 46f cold holding, cheddar slices 46f cold holding, Swiss 46f cold holding, blue cheese 46f cold holding, butter 46f cold holding, pork sausage 46f cold holding, potatoes 47f cold holding, bacon 45f cold holding, corned beef 47f cold holding, blue cheese dressing 46f cold holding, ranch dressing 46f cold holding, beef stew 54f cold holding, chicken pot pie 56f cold holding, shepherd pie 48f cold holding, pork chops 47f cold holding, corned beef 46 f cold holding, chicken wings 45f cold holding, sour cream 46f cold holding, heavy cream 47f cold holding, butter 49f cold holding, ribs 49f cold holding, sausage 46f cold holding,
Shingdig Irish Restaurant & Pub
464 SW Port St Lucie Blvd 115, Port St Lucie
Complaint Inspection on March 28
Facility Temporarily Closed: Operations ordered stopped until violations are corrected.
19 total violations, with 7 high-priority violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm - From follow-up inspection 2024-03-28: **Time Extended**
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 30-40 flies in bar area, 40-60 flies in the kitchen area near reach in freezer. 10-20 flies in the storage area by potatoes and onions. **Admin Complaint** - From follow-up inspection 2024-03-28: 2 live flies at the bar **Time Extended**
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, and home depot buckets used to hold food products - From follow-up inspection 2024-03-28: **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in walk in cooler - From follow-up inspection 2024-03-28: **Time Extended**
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry 3-14-24 - From follow-up inspection 2024-03-28: **Time Extended**
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale - From follow-up inspection 2024-03-28: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 47f cold holding, salmon 50f cold holding, tilapia 46f cold holding, beef patties 46f cold holding, mozzarella 46f cold holding, cheddar 45f cold holding, pepper jack 46f cold holding, cheddar slices 46f cold holding, Swiss 46f cold holding, blue cheese 46f cold holding, butter 46f cold holding, pork sausage 46f cold holding, potatoes 47f cold holding, bacon 45f cold holding, corned beef 47f cold holding, blue cheese dressing 46f cold holding, ranch dressing 46f cold holding, beef stew 54f cold holding, chicken pot pie 56f cold holding, shepherd pie 48f cold holding, pork chops 47f cold holding, corned beef 46 f cold holding, chicken wings 45f cold holding, sour cream 46f cold holding, heavy cream 47f cold holding, butter 49f cold holding, ribs 49f cold holding, sausage 46f cold holding, - From follow-up inspection 2024-03-28: **Time Extended**
Which St. Lucie County restaurants had high priority violations?
Crabbys Land and Sea
5701 Orange Ave, Fort Pierce
Routine Inspection on March 28
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
10 total violations, with 1 high-priority violation
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. Tested 0 ppm. Informed Manager. Tested second time 0 ppm at dish machine in kitchen. Dish machine/ glass wash machine at bar machine tested 0 ppm. Second time test 0 ppm. Informed operator. **Warning**
Duffy's Sports Grill
3001 SW Port St Lucie Blvd, Port St Lucie
Routine Inspection on March 27
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
10 total violations, with 3 high-priority violations
High Priority - 7 Live, small flying insects in bar area. Approximately 4 to 5 flies in the dish room. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fry station baked wings cooling over night 44F to 50F **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked baked wings cooling over night 44F to 50F **Warning**
El Hay Bendito Catering Serv
Mobile food dispensing vehicle
Routine Inspection on March 27
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
7 total violations, with 2 high-priority violations
High Priority - Nonfood-grade bags used in direct contact with food.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pudding 48f cold holding , advised to rapid chill
Lorenzo's Italian Restaurant
222 Orange Ave, Fort Pierce
Routine Inspection on March 25
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 1 high-priority violation
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. Dish machine at 0 ppm first test. Informed Manager.Changed out chlorine 0 ppm **Warning**
Lux Dining and Lounge
1987 S US Hwy 1, Fort Pierce
Routine Inspection on March 26
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
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer 0 ppm for three compartment sink. Informed Manager. **Corrected On-Site**
Pueblo Viejo
1788 SE Port St Lucie Blvd, Port Saint Lucie
Routine Inspection on March 28
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
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked tomatoes and cheese. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 51f cold holding **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 50f cold holding , beef 53f cold holding , burgers 52f cold holding , chicken 50f cold holding, lettuce cut 50f cold holding , tomatoes 51f cold holding , pico de gallo 51f cold holding , chili reano 54f cold holding , tomato sauce 52f cold holding , manager states all foods were put in less than 3 hours ago advised to rapid chill foods. Employee placed foods in walk in cooler. Cheese 51f cold holding left from last night. Manager discarded product. **Warning**
Rose's Caribbean Restaurant LLC
2010 Orange Ave, Fort Pierce
Routine Inspection on March 29
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
7 total violations, with 1 high-priority violation
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Pan of raw goat at 61 F. , in kitchen. Informed Manager for rapid chill of product. Check temperature for second time 52F. **Corrective Action Taken**
Santa Lucia River Club
3320 SE Ballantrae Blvd, Port St Lucie
Routine Inspection on March 27
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
7 total violations, with 3 high-priority violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef Pattie's and raw chicken over minced garlic, butter and heavy cream **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items in sandwich unit. Cooler was unplugged foods were from last night. Manager disposed of products. **Warning**
Sky Dragon Chinese Restaurant
10564 SW Village Pkwy, Port St Lucie
Complaint Inspection on March 26
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
11 total violations, with 4 high-priority violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flys under three compartment sink, one fly near back door area. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over wontons, raw chicken over rte sauces **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in sandwich unit on line. Manager disposed of products **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items in reach in cooler. Pork cooked 56f cold holding, 5 lbss Cooked chicken 48f cold holding, 4 cups Shrimp 48f cold holding, 3 cups Bean sprouts 46f cold holding, 3 cups Pasta 48f cold holding, 6 pounds Chicken whole 59f cold holding, 4 pounds Scallops 48f cold holding, 2 pounds Cabbage cut 49f cold holding 3 pounds Wontons pork 6 pounds Manager states cooler was unplugged this am and was in prices of disposing of products. Manager disposed of products. **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 March 25-31: Restaurant inspection: One St. Lucie is perfect; 11 fail
