CHAMPS FOOD MART
Oleander Avenue
Fort Pierce, Florida, 34943
Saint Lucie County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/31/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (49F - Cold Holding); cooked pasta (46F - Cold Holding);
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (49F - Cold Holding); cooked pasta (46F - Cold Holding);
Food safety inspection conducted on 3/31/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 25-32-4:Basic - Reuse of single-service or single-use articles. Egg crates for food storage in cold station.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Two staff not changing gloves or washing hands, when changing task.
Food safety inspection conducted on 7/24/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 2/5/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Multiple cooler doors
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple cases of produce in Walk-in Cooler. Informed operator. Corrected On-Site
- 11-26-1:Intermediate - 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. For one new employee. Informed operator. Corrected On-Site
Food safety inspection conducted on 2/5/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/5/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/28/2023
High Priority
7
Intermediate
2
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - 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. Walk in cooler, pizza make cooler and sandwich cooler.
- 51-18-6:Basic - No copy of latest inspection report available.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken cooling since 9:00am , at 76 F. Need to discard
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over sliced tomatoes in walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In pizza cooler pizza sauce (58F - Cold Holding) sausage meat (51F - Cold Holding); ricotta ; ricotta (47F - Cold Holding); meatballs (48F - Cold Holding); sausage meat second pan (49F - Cold Holding) in unit since 10:00 found at 2:30
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make cooler sausage meat (51F - Cold Holding); ricotta ; ricotta (47F - Cold Holding); meatballs (48F - Cold Holding); sausage meat second pan (49F - Cold Holding) pizza sauce 57F. Salad cooler ham (44fF - Cold Holding); macaroni salad (48F - Cold Holding); chicken patties (61F - Cold Holding); capacola (52F - Cold Holding); (52F); sliced tomatoes (47F - Cold Holding); egg salad (51F - Cold Holding) Walk in cooler sliced tomatoes (51F - Cold Holding); tuna salad (49F - Cold Holding); sausage gravy (72F - Cold Holding); chicken wings (57F - Cold Holding); cooked pasta (57F - Cold Holding); chicken wings second bag (57F - Cold Holding); capaclo (57F - Cold Holding)
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Pizza and Stromboli were to be discarded at 2:00pm but found at 2:30pm
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Philly steak meat on cooks line 126 F recommended to reheat to 165F **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chafing fuel stored with food items. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris slicer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items in two hands sinks
Food safety inspection conducted on 8/28/2023 revealed 11 total violations (7 high priority, 2 intermediate, 2 basic).