TASCON
1340 SW BAYSHORE BLVD, Port St Lucie FL 34983 · 862-242-6209
Last inspected Jan 8, 2026 · 9 visits since August 2023
JAN 24
JUL 24
FEB 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Chicken and cheese 130f hot holding, advised to reheat Rehear 183f reheating
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017013586 | Mar 13, 2017 | Jul 18, 2017 | $800 |
| 4--2015042771 | Aug 3, 2015 | Oct 26, 2015 | $480 |
Inspection history
9 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Cloth used as a food-contact surface.
Missing drain plug at dumpster. In a shared plaza
Open dumpster lid. In a shared plaza
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling tile missing. In the storage area, large holes were cut for pipes leaving large openings in ceiling tiles.
Food stored on floor. Case in freezer
Standing water in bottom of reach-in-cooler. In cooler near stove
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over French fries
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken balls 110f hot holding, advised to rapid heat 2nd heat chicken balls 200f reheat
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cheese, raw beef over fruit fillings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Chicken and cheese 130f hot holding, advised to reheat Rehear 183f reheating
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service items stored in restroom, manager removed and corrected
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. No covers on the gas ovens all wiring is showing.
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked sausages in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce cut 57f cold holding, ham sliced 56f cold holding, sausage 55f cold holding, tomato 50f cold holding, beans 45f cold holding, steak 43f cold holding, pork 47f cold holding, sausage 50f cold holding, cut tomatoes 47f cold holding, plantains 50f cold holding, items placed in cooler less than 2 hours ago advised to rapid chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantain 110f hot holding, sweet potatoes ball 110f hot holding in pastry case advised to rapid heat. Plantain 167f reheat, sweet potato ball 171f reheat
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. Sandwich cooler has ice froze up on coils.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated corrected
Equipment in poor repair. No covers on the gas ovens all wiring is showing.
Equipment or utensils not designed or constructed in a durable manner. Pastry brush has metal
Ice buildup in walk-in freezer.
Working containers of food removed from original container not identified by common name. Sugar container
Sep 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Blender and cup stored in sink in front
Cutting board has cut marks and is no longer cleanable.
Unnecessary items/unused equipment on the premises. Multiple items stored inside restaurant not in use.
Aug 7, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on hot wells units soiled blared and in brackets.
Hole in or other damage to wall. Column on pass line in need of repair, open and exposed beam
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal wire shelving in walk in cooler, heavily soiled.
Unnecessary items/unused equipment on the premises. In dining room, multiple unused/ broken equipment being stored on site. Outside multiple pieces of equipment stored in unprotected manner.
Aug 4, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority7 Intermediate13 Basic
Show 24 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Standing water for utensils on front line at barista station, Corrected, by owner 144°,
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked on site pork belly (56-59F - Cold Holding); fully cooked sausage.75 lb (50F - Cold Holding); raw beef steak (50F - Cold Holding); shredded white cheese 2# (50F - Cold Holding); 36ea whole raw shell eggs (56F - Cold Holding); salsa prepared on site from fresh tomatoes, 1 pint (50F - Cold Holding); sauce prepared on site with fresh garlic (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SEE STOP SALE cooked on site pork belly (56-59F - Cold Holding); fully cooked sausage.75 lb (50F - Cold Holding); raw beef steak (50F - Cold Holding); shredded white cheese 2# (50F - Cold Holding); 36ea whole raw shell eggs (56F - Cold Holding); salsa prepared on site from fresh tomatoes, 1 pint (50F - Cold Holding); sauce prepared on site with fresh garlic (50F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. prepared on site deep fried potato and beef (120-122F - Hot Holding); deep fried potato and chicken ball (120-122F - Hot Holding) from 913 am today. Items placed in oven to reheat.; rechecked after placing in oven (169°F - Reheating)
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Make table on front line reading 31-32°, actual temp at 50-51°. See stop sale items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on hot wells units soiled blared and in brackets.
Handwash sink not accessible for employee use at all times. Hand wash sink in back near 3 compartment sink, being used to hold pre soak buckets for dishwashing. Corrected by operator
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/. Only one manager for location, off today with 4 hourly employees present.
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. Location has been licensed since Nov 2022, no hourly food safety training has taken place for Jessica and Jaime.
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, second day, on site without employee agreement in place, Leidy, signed but manager not on site to complete form.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked on site pork belly prepared Friday 7/29/23 and placed on walk in freezer, item pulled on 8/1/23 and not labeled. Observed multiple labels on the product that were not in compliance.
Bowl or other container with no handle used to dispense food. Bowl without handle use as scoop in cheese on front cooler.
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. Make table at pass-line area, ambient air thermo reading 31-32° F cold holding, see stop sale for multiple items at 50-59° cold holding.
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler unit, employee items not separated from clients on door storage shelving.
Hole in or other damage to wall. Column on pass line in need of repair, open and exposed beam
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal wire shelving in walk in cooler, heavily soiled.
Old labels stuck to food containers after cleaning. Multiple dated stickers on containers
Raw fruits/vegetables not washed prior to preparation. Cut onion on the line with the skins still attached and not washed prior to prep..
Ripped/worn tin foil used as shelf cover.
Self-closing device on bathroom door disconnected/broken. Restroom self closer broken not operating correctly
Unnecessary items/unused equipment on the premises. In dining room, multiple unused/ broken equipment being stored on site. Outside multiple pieces of equipment stored in unprotected manner.
Wet mop not stored in a manner to allow the mop to dry. Stored outside directly on the ground.
Working containers of food removed from original container not identified by common name. Squeeze bottle on front line with clear liquid(water) not labeled. Corrected
mop sink or curbed cleaning facility provided at establishment at accessible in the back room. Blocked by food store containers, currently dumping used water outside.
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.