FRITTATA PSL
4019 Southwest Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34953
Saint Lucie County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 9/6/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over tortillas in walk in Corrected On-Site
- 03F-02-5:High Priority - 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 and the time removed from temperature control. Butter packets and waffles. Manager wrote time mark on site. 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. Educated and Provided printed copy and filled out. Corrected On-Site
Food safety inspection conducted on 9/6/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 3/27/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Top of interior doors
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2021 posted printed license Corrected On-Site
- 08B-17-4:Basic - Unwashed vegetables stored over ready-to-eat foods in the walk in cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several squeeze bottles. Corrected On-Site
- 08A-02-6:High Priority - Raw chicken and raw salmon stored over or with ready-to-eat food in walk in cooler. - not all products commercially packaged. In sandwich cooler raw lox over prosciutto in cook line cooler. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 75F pulled out of cooler at 8:30. Provided operator Time as a Public Health Control plan to complete for future. Butter must be discarded by 12:30. **Corrective Action Taken** Repeat Violation
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Smoked salmon opened Monday. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blender in the front line hand sink.
- 22-02-4:Intermediate - Slicer blade and guard soiled with old food debris. **Corrective Action Taken**
Food safety inspection conducted on 3/27/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/2/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease **Corrective Action Taken**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle cookline Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lox over ready to eat food cookline Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (50F - Cold Holding) had above fill line for recent order, suggested rapid chill on item **Corrective Action Taken**
Food safety inspection conducted on 11/2/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).