DirtyFLRestaurant Inspection Data

FIREFLY

FIREFLY maintains a 3.1/5 food safety rating based on 10 health department inspections in PANAMA CITY BEACH. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 10 reports on file

Norwthwest Firefly Court
Port Saint Lucie, Florida, 34986
Saint Lucie County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 10 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13601588

Follow-up Inspection Required

1 int

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some raw items on sushi menu and beef carpaccio not identified as raw. Warning - From follow-up inspection 2026-02-20: Upon callback, some raw items on sushi menu and beef carpaccio still not identified as raw Admin Complaint

12/19/2025· 2mo ago

Visit ID: 13599649

Follow-up Inspection Required

2 high, 2 int

  • 01B-02-5:High Priority - 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. Caesar dressing on salad station 44F, per manager, item in cooler over night. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Caesar dressing on salad station 44F, per manager, item in cooler over night. See stop sale.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some raw items on sushi menu and beef carpaccio not identified as raw. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of chlorine sanitizer at sushi bar not labeled. Repeat Violation

11/4/2025· 4mo ago

Visit ID: 10883485

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Squeeze bottles, brown sugar, salad mixing bowl store under paper towel dispenser in salad station, exposing items to dripping hands. Repeat Violation
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked beef eye round on salad station dated 10-26-25 not used/discarded as of 11-4-25. See stop sale.
  • 41-17-4:Intermediate - Spray bottle unknown substance not labeled on chemical shelf in room near dish pit.

7/22/2025· 7mo ago

Visit ID: 10843636

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

5/20/2025· 9mo ago

Visit ID: 10821520

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken, cooked pork shanks in vacuum sealed bags in walk-in cooler. Observed frozen halibut in vacuum sealed bag in walk-in freezer. Warning - From follow-up inspection 2025-04-17: Manager states plan has been made. No approved plans located. Provided special process guidance card at callback. **Time Extended** - From follow-up inspection 2025-05-20: HACCP plan has been received, not yet approved. **Time Extended**

4/17/2025· 10mo ago

Visit ID: 10777590

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken, cooked pork shanks in vacuum sealed bags in walk-in cooler. Observed frozen halibut in vacuum sealed bag in walk-in freezer. Warning - From follow-up inspection 2025-04-17: Manager states plan has been made. No approved plans located. Provided special process guidance card at callback. **Time Extended**

2/11/2025· 1y ago

Visit ID: 10776042

Follow-up Inspection Required

3 high, 4 int, 2 basic

  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Paper towel dispenser installed over fry station counter over squeeze bottles and mixing bowl exposing food to dripping hands.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in ice wells at bar.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. Observed bottles of wine, beer, half and half, and other drink mixes stored in ice well at bar. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Observed bottles of wine, beer, half and half, and other drink mixes stored in ice well at bar. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on fry station counter: sweet potatoes 51F, per employee on counter approximately 1 hour, employee placed in freezer for rapid cooling and then stored in reach in cooler. New temp after 1 hour 43F. On expo counter: softened butter 47F, per employee, on counter approximately 1 hour. Discussed time as a public health control with operator.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar. Bartender provided soap during inspection. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held on time, no written plan.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw chicken, cooked pork shanks in vacuum sealed bags in walk-in cooler. Observed frozen halibut in vacuum sealed bag in walk-in freezer. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on chemical shelf. Per manager bottle contains unknown substance. Voluntarily discarded by manager during inspection. Corrected On-Site

1/24/2025· 1y 1mo ago

Visit ID: 8718659

Met Inspection Standards

1 high, 3 int, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ROP tuna thawing but not removed from package as instructions state. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large pans stacked while still wet. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and salmon stored over cut peppers in reach in cooler of sushi area. Employee rearranged cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance inside ice bin and dicer with soiled with food debris. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks at bar.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle next to dish station and on cleaning cart in chemical room.

6/11/2024· 1y 9mo ago

Visit ID: 8580106

Met Inspection Standards

2 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic container bowls being used for dispensing sugar and bread crumbs. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. observed cutting board in sushi kitchen that is no longer cleanable. Manager threw board away. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phones set on shelves with food items and on top of glove box. Manager reminded staff about the proper place to store phones. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet cambros stacked in prep area.
  • 08B-38-4:Basic - Food stored on floor. Observed 1 case of chicken stored on floor of walk in freezer. Repeat Violation
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed unwrapped straws in containers on bar top for customers. Manager had bartenders remove all unwrapped straws from reach of customers. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on inside of ice machine.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for smart power sanitizer used in buckets.

12/21/2023· 2y 2mo ago

Visit ID: 8340383

Met Inspection Standards

2 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in Panko seasoning. Employee took out and threw away. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna in ROP packaging with instructions to take out before thawing. Employee took tuna out of walk in and corrected. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed a case of chicken stored on floor. Employee put on shelf. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle in hand wash sink behind kitchen line. Employee removed. Corrected On-Site
  • 53B-05-5:Intermediate - 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. Employee training expired 10/20/23.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed one fire extinguisher in recharge zone next to server station in kitchen.