FLAVORS CUISINE & LOUNGE BAR
686 SW BAYSHORE BLVD · PORT ST LUCIE · St. Lucie County · FL 34983
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 4
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cabbage slaw made 2 days ago
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw fish (49F – Cold Holding); cooked chicken (50F – Cold Holding) cut cabbage 47F House marinade made with fresh garlic 79F
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (49F – Cold Holding); cooked chicken (50F – Cold Holding) in cooler over night Walk in cooler House marinade made with fresh garlic 79F
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains 117F
Intermediate 6
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
31A-04-4Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
53B-01-5Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basic 7
14-01-5Basic – Bowl or other container with no handle used to dispense food. House-made marinade
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door glass cooler in kitchen. Walk in cooler not maintaining 41F or below found at 80F
36-01-4Basic – Cook line floor soiled with old food debris in kitchen and ware washing area.
36-24-5Basic – Damage to wall In kitchen.
51-13-4Basic – No Heimlich maneuver/choking sign posted.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. 2 glass cooler
43-01-4Basic – Sleeping quarters is located upstairs in the office area without complete partitioning and/or self-closing doors. Observed patrons coming in and going directly upstairs. Went upstairs to see if any storage of any king and observed bed and a computer desk as office.
Inspector observations synchronized from DBPR on September 7, 2026 1:07 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.