CLUB MED MAIN DINING & INFINITY POOL BAR
3500 SE MORNINGSIDE BLVD · PORT ST LUCIE · St. Lucie County · FL 34952
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 10
03D-02-4High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooling over night in the walk in cooler, cooked chicken quarters 48° 50° 46° bake ziti 46° cooked ziti 45°
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Beans and oyster sauce
08B-02-4High Priority – Displayed food not properly protected from contamination. Apples at the buffet
12A-19-4High Priority – Employee washed hands with cold water.
35A-02-5High Priority – Observed 1 small fly land on the sliced onions at the salad buffet, pizza buffet observed a fly land on pre made pizzas, 1 fly landed on sliced bread. 2 live flies in the prep room. Approximately 35 flies landing on raw potatoes in the produce room.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 55° at the egg station buffet pooled eggs 70° cheese 72° yogurt 61° c.h cottage cheese 45° Omelet station h.h scramble eggs 138° c.h diced cooked sausage 89° diced ham 78° diced tomatoes 77° shredded cheese 56° Fruit station c.h cut honey dew 56° Gelato/ pastry station c.h cream cheese 69° butter 70° Walk in cooler c.h 43° raw fish 44° raw tuna 47° Breakfast side prep area raw sausage links c.h 56° raw bacon 50° on speed rack in breakfast kitchen recommended to rapid chill.
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. h.h French toast made from raw shell eggs h.h ranging 114° 124° 131° cooked frittata 120°
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Several items at each buffet. Items, strawberries, topping at the egg station, mayo and ketchup at omelette station
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed egg cook, crack eggs then handled cooked French toast without changing gloves.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Small flies landing on onions, approximately 35 flies landing on raw potatoes.
Intermediate 7
31A-02-4Intermediate – Handwash sink not accessible for employee use due to being blocked by rack of pizzas
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Whisk in the egg station hand sink **Corrected On-Site**
53A-02-6Intermediate – Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Nin Sous Chef
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
51-14-7Intermediate – No plan review submitted and approved – Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Observed 2 more ice machines added to the ice machine room
31B-03-4Intermediate – No soap provided at handwash sink. Omelette station
14-76-6Intermediate – Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Coils heavily soiled. Ambient temperature 45° Prep room walk in cooler observed ice build up on coils
Basic 13
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish room and main kitchen
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Pizza make station
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic containers
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Back door by office
36-18-4Basic – Floor tiles through out facility has cracked, broken or in disrepair. Grout missing around tiles causing water and food debris to lay.
36-31-4Basic – Hole in ceiling. Ice machine room and breakfast prep room
38-01-4Basic – Light shield damaged/in disrepair. Pastry room
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Main kitchen
24-11-4Basic – Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
29-11-4Basic – Water leaking from pipe under prep sink in the kitchen and at the dock side hand sink handle leaking
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. At the salad bar
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. All buffet stations
Inspector observations synchronized from DBPR on August 11, 2026 1:29 AM.
Violation category totals
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.