DirtyFLRestaurant Inspection Data

SALVADORIAN RESTAURANT

SALVADORIAN RESTAURANT in FORT PIERCE has 10 health inspections on record with an overall food safety rating of 2.9/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 10 reports on file

1802 Orange Avenue
Fort Pierce, Florida, 34950
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 10 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13507386

Met Inspection Standards

3 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 33-16-4:Basic - Open dumpster lid. In shared plaza
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In freezer
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans 49-55f cold holding advised to rapid chill

8/28/2025· 6mo ago

Visit ID: 10919030

Met Inspection Standards

2 high, 2 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-38-4:Basic - Food stored on floor. Bulk oil in storage room.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed.
  • 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 steak 63F cold holding, cooked beans 53F cold holding found in make table. Manager removed.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked steak 63F cold holding, cooked beans 53F cold holding. In cooler from overnight. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Milk empanadas 110F. Just made less than 1 hr ago. Found at front counter covered. Per employee, wanting to cool down. Educated and Employee moved to cooler uncovered to cool down. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Calibrated using ice method with Operators and found at 60F.

12/9/2024· 1y 3mo ago

Visit ID: 10737832

Met Inspection Standards

3 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of prep table, and on top of duty storage area. Corrected On-Site
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 33-16-4:Basic - Open dumpster and lid. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. By front counter next to door Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Front sink by cash register
  • 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. Chicken tamales
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken tomales (47-49F - Cold Holding); chicken raw (51F - Cold Holding);
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken tomales (47-49F - Cold Holding); chicken raw (51F - Cold Holding);

7/18/2024· 1y 7mo ago

Visit ID: 8725660

Met Inspection Standards

5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler on cook line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Ceiling in front of cooks line.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Corner of kitchen by cooks line.
  • 08B-38-4:Basic - Food stored on floor. Container of food on floor in front of 3 compartment sink. Informed Manager. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink.

2/1/2024· 2y 1mo ago

Visit ID: 8602933

Met Inspection Standards
  • N/A:No Violations Were Observed

1/31/2024· 2y 1mo ago

Visit ID: 8463335

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 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. Prep cooler ice build up on coils
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee on shelf next to food. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used for bulk food items
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler items in over night. Prep cooler ; salsa (52F - Cold Holding); cooked chicken (56F - Cold Holding); cooked rice (55F - Cold Holding); eggs (56F - Cold Holding); cut lettuce (56F - Cold Holding); coleslaw (57F - Cold Holding); pico (56F - Cold Holding); rice (58F) Warning
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test kit need

10/31/2023· 2y 4mo ago

Visit ID: 8463041

Met Inspection Standards
  • N/A:No Violations Were Observed

10/10/2023· 2y 5mo ago

Visit ID: 8463042

Met Inspection Standards
  • N/A:No Violations Were Observed

8/3/2023· 2y 7mo ago

Visit ID: 8306346

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-08-03: No change Admin Complaint

8/3/2023· 2y 7mo ago

Visit ID: 8347221

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans in storage closet are stored with food contact surface facing upwards.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Remade with operator to 50ppm Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed paperwork
  • 53B-01-5:Intermediate - 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. Repeat Violation Warning
  • 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. Emailed paperwork Warning