PORT SAINT WICH
3961 SW PORT ST LUCIE BLVD UNIT 117, Port St Lucie FL 34953 · 772-237-2000
Last inspected May 12, 2026 · 7 visits since October 2023
AUG 24
JAN 25
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator made payment during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over or with ready-to-eat food in a white standing refrigerator- not all products commercially packaged. Raw chicken over uncooked croquette. Operator corrected.
Open dumpster lid. In a shared plaza. Operator closed.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out on counter, Raw shell eggs 62F cold holding. Per Operator, sitting out since 8am. Advised to rapid chill. Milk 63F cold holding. Per Operator, sitting out for 5 mins. Operator voluntarily chose to discard 2-4 ounces of milk. Recommend to keep cold, place in cold beverage container, or time plan.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Food stored on floor. Frozen fruit.
Open dumpster lid. In a shared plaza.
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator made payment during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 64F cold holding, egg raw shell 79F sitting out on counter for 15 minutes. Operator placed items in reach in cooler to rapid chill.
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. Employees signed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 200 ppm. Operator removed and replaced with new solution and found sanitizer at 100 ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded pork 47F cooling, cooked shredded pork 46-47F. Made last night at 12pm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked shredded pork. Operator removed pork.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in refrigerator/freezer unit. Inspector corrected and informed Operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded pork 47F cooling, cooked shredded pork 46-47F. Made last night at 12pm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. E.G 11-26-24. Per Operator on site, stated Manager is waiting for it to come in mail.
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves then proceeded to make a customer sandwich. Manager educated. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cooked pork.
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 documentation. Manager educated employee and both signed on site.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager stated he will remove ice to clean.
Cove molding at floor/wall juncture broken/missing. In front of glass cooler.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. First test chlorine at 0 ppm. Informed operator. Second test 100 ppm.
Stored food not covered. Stored drink packets open, not covered.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sliced steak stored on top shelf. Manager educated.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Shredded pork held at 126F. Manager moved to stove for reheat.
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. Two new staff members. Document filled out at time.
Employee eating in a food preparation or other restricted area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Stored under hot holding display counter.
Stored food not covered. Open drink packets not covered. Informed Manager.
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.