TAPLOW PUB
1916 PERFECT DR, Port St Lucie FL 34986 · (561)467-1300
Last inspected Jul 10, 2026 · 10 visits since August 2023
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco meat 49F cold holding, beef cooked 87F cooling, soup 49-50F cold holding, salad 52F ambient cooling. Per staff, door was open this morning from a delivery. Manager is actively rapid cooling walk in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw whole beef vacuum packaged on site dated 4/30. Found on cook line. 9 portions still frozen.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco meat 49F cold holding, beef cooked 87F cooling, soup 49-50F cold holding, salad 52F ambient cooling. Per staff, door was open this morning from a delivery. Manager is actively rapid cooling walk in cooler.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw whole beef vacuum packaged on site dated 4/30. Found on cook line. 9 portions still frozen.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Dented/rusted cans present. See stop sale. 1 can of plum tomatoes. Chef removed from shelf.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf prepared on Saturday per Chef. Manager dated.
Light not functioning. 1 light bulb under hood system. Chef called to get replaced.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Light not functioning.2 light bulbs under hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Ripped/worn tin foil used as shelf cover. Under cutting boards.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Some
Food stored on floor. Bulk oil
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheddar cheese 59f cold holding, shredded cheese 60f cold holding, ground beef 59f cold holding, queso 60f cold holding, coleslaw 50f cold holding, cut melon 53f cold holding, cut tomatoes 49f cold holding, cut tomatoes 50f cold holding, cooked sausage 53f cold holding, shredded mozzarella 50f cold holding, feta 52f cold holding, liquid egg whites 50f cold holding. Manager had employee discard all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese 59f cold holding, shredded cheese 60f cold holding, ground beef 59f cold holding, queso 60f cold holding, coleslaw 50f cold holding, cut melon 53f cold holding, cut tomatoes 49f cold holding, cut tomatoes 50f cold holding, cooked sausage 53f cold holding, shredded mozzarella 50f cold holding, feta 52f cold holding, liquid egg whites 50f cold holding. TCS products were stored in cooler overnight. No products were prepared today. Manager had employee discard all TCS products out of temp 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 was turned off at one point. It was serviced, no other issues found. Digital ambient thermometer reads 37f.
Light not functioning. 1 light bulb out under hood system.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pasta
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
Cutting board has cut marks and is no longer cleanable. Has new cutting boards and replaced them
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw fruits/vegetables not washed prior to preparation. Avocados on line washed sticker not removed chef rewashed and took off sticker
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.