CHEF MARIA'S RISTORANTE
8621 S FEDERAL HWY, Port St Lucie FL 34952 · 772-207-7658
Last inspected Jul 24, 2026 · 7 visits since December 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 58f cold holding manager disposed of product
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0ppm not in use at time of inspection. Make sure to use three bay sink until proper ppm
Hole in or other damage to wall. Behind sink in restroom. Had leak waiting to have it fixed
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust over oven area
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 58f cold holding manager disposed of product
In-use tongs stored on equipment door handle between uses.
Water leaking from pipe and/or faucet/handle. Faucet on three compartment sink
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 48f cold holding, lamb48f cold holding, steak 50f cold holding, pork 49f cold holding, Manager disposed of products
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48f cold holding, lamb48f cold holding, steak 50f cold holding, pork 49f cold holding
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm has there compartment sink must use three compartment sink until proper ppm is working
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Small piece on back wall
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.