MACHU PICCHU PERUVIAN CUISINE
1742 SE PORT ST LUCIE BLVD, Port St Lucie FL 34952
Last inspected Aug 19, 2026 · 4 visits since March 2025
4 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Raw animal food stored over or with unwashed produce. Raw eggs over vegetables
Food stored on floor. 5gallon water owner moved
Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over plantains
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes 90f hold holding, 2nd temperature potatoes 182f reheating
Handwash sink used for purposes other than handwashing. Items stored in sink, manager removed items
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish ceviche manager started to mark all menu items with raw fish, Make sure all menus are marked by next unannounced inspection to avoid administrative complaint
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. New employee, manager had book had him sign employee reporting agreement
Spray bottle containing toxic substance not labeled. Bleach. Labeled bottle
Exterior door has a gap at the threshold that opens to the outside. On back door
Food stored on floor. 5 gallon water jug filled, bulk oil
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowl in water
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta cooked dated 7-23-25 manager disposed of product
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, cooked pork
No soap provided at handwash sink. In kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple containers and pots
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank in kitchen
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Portable two burner stove being used in kitchen no hood.
Nothing was found. The inspector recorded no violations at all.
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.