TESORO CLUB
199 SE VIA TESORO, Port St Lucie FL 34984 · 772.345.4000
Last inspected Apr 9, 2026 · 5 visits since October 2023
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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. 128f rinse cycle 163f second temperature
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Unable to determine when it was opened. Chef discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Plastic container.
Light not functioning. 1 light bulb.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Toxic substance/chemical improperly stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
Food stored on floor. Bulk oil
In-use knife/knives stored in cracks between pieces of equipment. Dough choppers in between tables
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw eggs over hot dogs and sauce in walk in cooler.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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. 128f rinse cycle 163f second temperature
Cleaned and sanitized equipment or utensils not properly stored. Spoons stored inverted
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.