TORANDO POTATO
864 SW ROCKY BAYOU TERRANCE, Port St Lucie FL 34952 · 904-699-3886
Last inspected Mar 10, 2026 · 10 visits since October 2023
MAR 24
AUG 24
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024055145 | Aug 14, 2024 | Oct 24, 2024 | $400 |
| 2--2024020104 | Mar 12, 2024 | May 2, 2024 | $200 |
Inspection history
10 visits, newest first
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled apron and then continue making pizzas at front counter Educated chef on hand washing for employees to wash hands
Observed pizza sliced identified in the written procedure as a food held using time as a public health control has no time marking Per chef food placed on counter at 3 pm food left out of temperature for approximately 30 minutes Operator placed time stamp
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw Philly beef inside flip top reach in cooler Chef removed and stored foods properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in clear reach in cooler stuffed pasta shells (54F - Cold Holding); Per operator food not prepared or portioned today a d left out of temperature for more than 4 hours See stop sale Observed in clear reach in cooler butter (54F- Cold Holding); Mozzarella cheese block (51F - Cold Holding) Per operator food not prepared or portioned today and placed in cooler at 2pm Food out of temperature for approximately 1 hour Advised operator to move foods into another cold holding unit
Spray bottle containing purple colored multiple purse cleaner not labeled.
Bowls no handle used to dispense foods in multiple food containers and reach in coolers through out establishment Advised operator to replace with scoop that has handle
Food stored in a location that is exposed to splash/dust. Observed pitchers of ice water next to hand wash sink exposed to splash
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised employees to set up triple sink with approved sanitizer until dishwasher machine is properly running.
Spray bottle containing surface cleaner not labeled at kitchen prep sink
Metal container of Tomato sauce stored on floor. Employee removed
Observed Bowls and plastic containers with no handle used to dispense multiple food items in containers at back kitchen
Jun 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (45-50F - Cooling) at 12:30; cooling since 3/31; cooked eggplant (45F - Cooling) at 12:30; cooling since 3/31; cooked pasta (44F - Cooling) at 12:30; cooling since 3/31 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: sliced sausage (45F - Cold Holding) Observed in tinfoil pan resting on top of drop in pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (45-50F - Cooling) at 12:30; cooling since 3/31; cooked eggplant (45F - Cooling) at 12:30; cooling since 3/31; cooked pasta (44F - Cooling) at 12:30; cooling since 3/31 At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: sliced sausage (45F - Cold Holding) Observed in tinfoil pan resting on top of drop in pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Walk in cooler: cheese (44F - Cold Holding); lasagna (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move products to walk in freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance inside ice chute at soda machine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled.
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw breaded chicken stored over Alfredo sauce. Advised operator of proper storage. Operator stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, wiping cloth solution Chlorine 100+ppm. Operator diluted wiping cloth solution to proper Chlorine 100ppm.
Handwash sink used for purposes other than handwashing. At front counter, hand wash sink used for other purposes, evident by drinking straws, ice, and lemon wedges in sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, meatballs, cooked pasta, marinara sauces, cooked eggplant, prepared onsite and held over 24 hours per operator, not properly date marked. Advised operator to date mark.
Food stored on floor. At kitchen, oil stored on floor. Advised operator of proper storage. Operator place oil on shelf.
Mar 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over French fries and cheese ravioli at walk in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over Alfredo and cooked broccoli reach in cooler at cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (ingredients added) (47F - Cold Holding) Observed sitting on pizza counter. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator returned to cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark for sliced pizza and garlic and oil knots. Per operator, out of temperature for approximately 1 hour. Operator placed time mark for remaining 3 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Range oven: tomato sauce (127F - Hot Holding) Observed on range oven with no flame. Per operator, out of temperature for approximately 30 minutes. Operator turned on flame to reheat to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Corrected to 100ppm.
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. Observed Lasagna made in house at walk in freezer frozen no date marking. Educated operator on proper date marking procedures.
Spray bottle containing toxic substance not labeled. Observed Degreaser and sanitizer spray bottle not labeled. Operator labeled properly.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 894 SW FEDERAL HWY, Stuart — this licence has since moved.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked eggplant stacked above the load line in cook line reach-in cooler 47°f less than 4 hours. Employee removed some product from pan.
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 printed copies in English and Spanish. Operator had all employees on site read and sign today. All other employees will read and sign on their next shift. All new employees must read and sign on first day.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -operator using time to hold pizza and garlic knots. Time is marked, but no written plan. Filled out written time plan with operator.
Bowl or other container with no handle used to dispense food. -soufflé cup in pasta, soufflé cup in black pepper. Operator removed.
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.