RUMBA RESTAURANT
5701 ORANGE AVE · FORT PIERCE · St. Lucie County · FL 34947
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 3
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw shell over unwashed vegetables **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole fish (46F – Cold Holding); chicken (46F – Cold Holding); chicken (46F – Cold Holding); clarified butter (48F – Cold Holding); butter (48F – Cold Holding); sour cream (46F – Cold Holding); queso Cheese (46F – Cold Holding); sliced cheese (46F – Cold Holding); Swiss cheese (47F – Cold Holding); butter packs (47F – Cold Holding) all foods have been in walk in over night no temperatures were taken raw burger (49F – Cold Holding); cheese (56F – Cold Holding); Ham (47F – Cold Holding); ambient (53F – Cold Holding); plantain (48F – Cold Holding); All items were placed in cooler less then 2 hours ago advised to rapid chill. **Warning**
Intermediate 6
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In woman's restroom, and bar sinks
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. First inspection since change of ownership.
02B-02-5Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. **Corrected On-Site**
Basic 10
50-09-4Basic – Current Hotel and Restaurant license not displayed.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
16-55-4Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Employee states dishwasher does not get used all dishes washed by hands in 3 bay sink.
14-11-5Basic – Equipment in poor repair. Walkin cooler ambient 47f cold holding, reach in cooler ambient 50f cold holding
08B-38-4Basic – Food stored on floor. In walk-in freezer.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line. **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. By dish room
16-46-4Basic – Old labels stuck to food containers after cleaning. Multiple containers in storage area.
32-17-4Basic – Self-closing device on bathroom door disconnected/broken. In employee restroom
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at bar next to ice tea machine not draining at all. Employee states can take two- three days to drain
Inspector observations synchronized from DBPR on September 21, 2026 1:43 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
3 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.