SOUTH FLORIDA RESTAURANT &BAR
1622 SW BAYSHORE BLVD · PORT ST LUCIE · St. Lucie County · FL 34984
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked fried turkey 68f cold holding, cooked rice 69f cold holding, cooked goat 56f cold holding, fried pork 56f cold holding, black rice 56f cold holding, white rice 63f cold holding, shredded cheese 56f cold holding. Found in walk in cooler.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked fried turkey 68f cold holding, cooked rice 69f cold holding, cooked goat 56f cold holding, fried pork 56f cold holding, black rice 56f cold holding, white rice 63f cold holding, shredded cheese 56f cold holding **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Goat gravy 84f hot holding. Rechecked oxtail gravy 169f reheating. **Corrected On-Site**
Intermediate 10
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer has left over food debris, can opener needs cleaning. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Trash bag and bowl found at sink. Removed by inspector. **Corrected On-Site**
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. **Warning**
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/ **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Employee placed towels at sink. Sink outside of kitchen. **Corrected On-Site**
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.
31B-03-4Intermediate – No soap provided at handwash sink. **Corrected On-Site**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Employee labeled items found in walk in cooler cooked on site with date labels. **Corrected On-Site**
31B-06-4Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. Staff member placed soap at sink.
Basic 12
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Found in back hallway. **Corrective Action Taken**
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. The coils is freezing both on the inside and outside resulting in ice build up.
50-09-4Basic – Current Hotel and Restaurant license not displayed. 2023 displayed.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kids toy and apron stored next to baking equipment. **Corrected On-Site**
06-06-5Basic – Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw chicken no longer thawed found at 70f in 3C sink. Employee removed and placed on cooking table,e to marinate and cook. **Corrective Action Taken**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Not found in reach in cooler and standing refrigerator.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system needs cleaning, grease buildup.
14-20-4Basic – Ripped/worn tin foil used as shelf cover. On shelving in kitchen.
33-31-5Basic – Unnecessary items/unused equipment on the premises. Fryer not being used, large pot and grill in back of restaurant not being used stored outside.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on racks in walk in cooler.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen next to stove and 3C sink.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Sugar not labeled found in storage area. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 1, 2026 2:42 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.