ONE WORLD INTERNATIONAL
3961 SW PORT ST LUCIE BLVD, Port St Lucie FL 34953 · 772.807.5595
Last inspected Aug 21, 2026 · 12 visits since November 2023
DEC 24
APR 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Manager with information.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken 112-115F hot holding. Less than 1 hr. Advised to reheat or time plan. Operator started to reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine. Provided some.
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. For 2 employees. Both signed.
Employee personal food not properly identified and segregated from food to be served to the public. In low 2 door cooler. Employee removed.
Show the remaining 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Exit door. Employee tried closed door, a gap is at top of door.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in walk in cooler. Owner verified.
No soap provided at handwash sink. Front counter. Employee provided.
Spray bottle containing toxic substance not labeled. Red liquid. Disinfectant was labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee unopened drink and shopping bags on counter. Employee removed.
Single-service articles not stored inverted or protected from contamination. Paper cups. Owner corrected.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 125F hot holding. Advised to rapid reheat. Per Operator came out out of oven when I arrived. Operator is reheating.
Toxic substance/chemical improperly stored. Grill and fry cleaner hanging off pots and pans shelf near food items.
No soap provided at handwash sink. Manager provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked oxtail per Operator made on Saturday.
Bathroom facility for food service located within lodging establishment not located on same level. Men's.
Current Hotel and Restaurant license not displayed. 2025 is posted. Operator provided 2026.
Outer openings not protected with self-closing doors. Back exit door in kitchen.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 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. 0 ppm manager replaced chlorine now 100ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 109f hot holding, advised to rapid heat
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
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. Found at 0ppm. Second try, Operator changed out sanitizer, found at 0ppm. Reran a third time found at 0ppm. Please set up three compartment sink until dish machine has been serviced.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jun 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 129f - 131f hot holding and cooked plantains found at plantains 88f hot holding. Rechecked plantains 171f hot holding, cooked chicken 174f - 184f hot holding.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Manager with information.
Handwash sink used for purposes other than handwashing. Spoon doing in hands washing sink near front line kitchen.
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.
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. Provided Manager education and documentation for employee on site to review and sign.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Half and half in walk in cooler and cooked pasta in reach in cooler not labeled with date opened / prepared.
Equipment in poor repair. Gasket torn found in stand alone freezer.
Food stored on floor. Cabbage found in walk in cooler and bulk oil found on floor in storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 82f. Manager removed on site.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juice found in self service cooler, not labeled. Employee moved to behind the counter.
Working containers of food removed from original container not identified by common name. Salt not labeled in working container. Juice found in self service cooler, not labeled.
Nov 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 9, 2023Call 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. Dishwasher (Chlorine 00ppm), tube casing is broken not providing proper suction to dispense sanitizer. Set up triple sink to sanitize dishes until repaired
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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. Dishwasher (Chlorine 00ppm), tube casing is broken not providing proper suction to dispense sanitizer. Set up triple sink to sanitize dishes until repaired
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken tenders over veggies reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef stew (46F - Cold Holding), suggest rapid chill on item, placed in walk in freezer
Time/temperature control for safety food thawed in an improper manner. Thawing beef out on back counter at room temp
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.