HURRICANE GRILL AND WINGS
10440 SW VILLAGE CENTER DR, Port St Lucie FL 34987 · 772-345-9464
Last inspected Feb 26, 2026 · 14 visits since August 2023
JUL 24
JAN 25
MAY 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in bar area. 5 live.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026003411 | Sep 23, 2025 | Apr 16, 2026 | $200 |
| 4--2023046669 | May 25, 2023 | Oct 2, 2023 | $400 |
| 4--2023011528 | Dec 15, 2022 | Mar 30, 2023 | $200 |
| 4--2021027049 | Apr 1, 2021 | Jun 30, 2021 | $200 |
| 4--2015043064 | Aug 18, 2015 | Dec 15, 2015 | $360 |
Inspection history
14 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
3 Live, small flying insects found in bar area. Employee was advised to remove and employee called Manager to call pest control.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jean, Zachary and Amber.
Spray bottle containing toxic substance not labeled. Employee labeled.
Show the remaining 3 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in Wawa bag found in walk in cooler. Cook removed.
Equipment in poor repair. Gasket for chicken cooler.
Light not functioning. 1 light bulb under hood system. Cook fixed.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Reran and primed found at 0 ppm.
Sep 23, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
7 Live, small flying insects found in bar area. Employee is actively trying to remove.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Reran and primed found at 0 ppm.
Current Hotel and Restaurant license not displayed.
Reach-in cooler shelves with rust that has pitted the surface. 1 door standing cooler on cook's line.
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
7 Live, small flying insects found in bar area. Employee is actively trying to remove.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Reran and primed found at 0 ppm.
Handwash sink on cooks line not accessible for employee use at all times. Yellow bucket.
Spray bottle containing toxic substance not labeled. Blue liquid. Per employee, it is degreaser.
1 Dead roaches on premises. At bar on the floor behind cup cooler. Employee removed.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook cleaned.
Reach-in cooler shelves with rust that has pitted the surface. 1 door standing cooler on cook's line.
May 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ware washing area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing shield.
Water draining onto floor surface. Water leaking from condenser unit in walk in cooler.
May 7, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over canned/bottled drinks. Raw chicken on top shelf over kegs in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. mahi-mahi raw 48F cold holding, precooked steak 48F cold holding. Found in grill cooler. Cooling in reach in cooler - diced tomatoes 48F cooling, sliced tomatoes 51F cooling. Prepared from 11am found at 3:15 pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw 50F cold holding. mahi 48F cold holding and precooked steak 48F cold holding. Was in grill coolers from overnight. Cook discarded. Cook said flip top cover was left open during rush service. Advised to rapid chill. Cook placed in ice bath. Coleslaw 48F cold holding. Rechecked 42F cold holding.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. diced tomatoes 48F cooling, sliced tomatoes 51F cooling. Prepared from 11am found at 3:15 pm. Found in reach in cooler make table on cooks line.
Toxic substance/chemical improperly stored. Sanitizer container in floor. Cook removed.
Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ware washing area.
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. Ambient thermometer reading above 40F. Reach in cooler make table.
Food stored on floor. Chili and potato tater tot's.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing shield.
Water draining onto floor surface. Water leaking from condenser unit in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Found on cutting board.
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Standing 1 door cooler in kitchen and 3 door reach in cooler on cook's line.
Jan 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar. Found at 0 ppm. Reran and primed found at 50 ppm.
Live, small flying insects in bar area. 5 live.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sour cream. Inspector removed. Raw chicken over cooked chicken wings. Employee corrected.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 mahi.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw 47F cold holding, feta 45F cold holding, chili 37F cold holding, diced tomatoes 45F, sliced tomatoes 45F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47F cold holding, feta 45F cold holding, chili 37F cold holding, diced tomatoes 45F cold holding, sliced tomatoes 45F cold holding.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee found test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw. Cook discarded.
Cardboard used to line food-contact shelves in walk in cooler. Employee removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 Mahi found in grill cooler. Employee discarded.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Beer cheese and other multiple items in walk in freezer. Employee corrected.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Found between wall and hand washing sink on cook's line. Employee removed.
Reach-in cooler shelves with rust that has pitted the surface. Standing 1 door cooler in kitchen and 3 door reach in cooler on cook's line.
Soiled grease buildup floor in bar area.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food thermometer(s) not calibrated according to manufacturer's specifications. Attempted to calibrate thermometers with Line Cook using ice- point method. Line Cook's thermometer was not working. Recommend to replace thermometer, obtain digital and/or calibrate as soon as possible. Reminded employee of his responsibility of taking receiving and cold holding and holding temperatures. Food thermometers should be checked regularly to ensure that they are working properly.
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/
Cutting board has cut marks and is no longer cleanable.
Ice buildup in walk-in freezer.
Light not functioning. 1 blub blown under vent system and lights are out over 3C sink area.
No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers.
Reach-in cooler shelves with rust that has pitted the surface. Standing reach in cooler.
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority8 Intermediate12 Basic
Show 26 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine at bar found at 0 ppm. Reran sanitizer not dispensing. Reran using bleach still at 0 ppm. Recommend using bleach or 3C sink.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees on cooks line. Education provided.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 150 ppm. Employee fixed on site to reach 200 ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used same gloves to work with food then went on to cleaning microwave. No hand washing applied in between different tasks. Education provided. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44f cold holding, cut tomatoes 43f cold holding, Cole slaw 45f cold holding, shredded cheese, chili made yesterday 52f cold holding, cooked rice 45f cold holding, cut lettuce 50f cold holding, guacamole 48f cold holding made yesterday. Line cook discarded chili, guacamole, and rice all made yesterday. TCS food prepared at 10 am was placed in ice bath. Rechecked cut tomatoes 40f cold holding, coleslaw 39f cold holding, and shredded cheese 42f cold holding. Line Cook stated he called for reach in cooler to be serviced.
Toxic substance/chemical improperly stored. Degreaser hanging off rack next to bottles of food. Inspector moved to chemical rack.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Inspector has Line Cook if the establishment conducts par cooking for chicken wings. Line cook responded yes and explained process for cooking fried chicken wings. However, Inspector verified information with Quick reference guide. They do not par cook wings.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
Food thermometer(s) not calibrated according to manufacturer's specifications. Attempted to calibrate thermometers with Line Cook using ice- point method. Line Cook's thermometer was not working. Recommend to replace thermometer, obtain digital and/or calibrate as soon as possible. Reminded employee of his responsibility of taking receiving and cold holding and holding temperatures. Food thermometers should be checked regularly to ensure that they are working properly.
Handwash sink used for purposes other than handwashing. Large container bucket and employee drink found at hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No paper towels or mechanical hand drying device provided at handwash sink. In bar area.
Spray bottle containing toxic substance not labeled. Degreaser. Employee labeled on site.
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. Reach in cooler in kitchen.
Cutting board has cut marks and is no longer cleanable.
Ice buildup in walk-in freezer.
Light not functioning. 1 blub blown under vent system and lights are out over 3C sink area.
No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers.
No handwashing sign provided at a hand sink used by food employees. In Men's bathroom. Printed and provided to employee on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors and mop sink area covered with grease, accumulation of black substance.
Reach-in cooler shelves with rust that has pitted the surface. Standing reach in cooler.
Standing water in bottom of reach-in-cooler.
Stored food not covered. Flour and bread crumbs left out uncovered on storage shelf. Employee educated and discarded food items.
Wall soiled with accumulated grease, food debris, and/or dust. Walls of 3C sink.
Working containers of food removed from original container not identified by common name. Bulk flour.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in reach in cooler
Handwash sink used for purposes other than handwashing. Items store in hand sink bar area
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/
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish was Pulled this am employee opened
Food stored on floor. In walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Aug 15, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area and bar area heavily soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
Light shield damaged/in disrepair. In kitchen
Reach-in cooler shelves with rust that has pitted the surface. On cooks line
Aug 7, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher 0 ppm
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area and bar area heavily soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
Light shield damaged/in disrepair. In kitchen
Reach-in cooler shelves with rust that has pitted the surface. On cooks line
Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink
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.