DirtyFLRestaurant Inspection Data

LEFTYS WINGS AND GRILL

LEFTYS WINGS AND GRILL in PORT SAINT LUCIE has 6 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 6 reports on file

1034 Southeast Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34952
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13652607

Met Inspection Standards

2 basic

  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. One section missing - From follow-up inspection 2026-03-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods need cleaned - From follow-up inspection 2026-03-18: **Time Extended**

3/16/2026· 1mo ago

Visit ID: 13640399

Follow-up Inspection Required

4 high, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket manager placed inverted Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Slide cooker with dressings ambient temp 55f cold holding ,
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One section missing
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods need cleaned
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In kitchen the line reach in
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher 0ppm placed tube further in chemical ran again 100 ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish dip 50f cold holding , milk 55f cold holding , in cooler longer then 4 hours manager disposed of products
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish dip 50f cold holding , milk 55f cold holding , in cooler longer then 4 hours manager disposed of products ranch 51f cold holding , portioned less then 1 hour ago Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stored near open silverware, manager removed Corrected On-Site Repeat Violation Warning

2/11/2026· 2mo ago

Visit ID: 10907379

Met Inspection Standards

2 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of wing sauce Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Under hood
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings walk in cooler, moved Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer stored in prep table, removed Corrected On-Site

8/29/2025· 7mo ago

Visit ID: 13507070

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-08-29: **Time Extended**

8/28/2025· 7mo ago

Visit ID: 13495442

Follow-up Inspection Required

2 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Sliding door cooler on cooks line 58f ambient. Do not store any tcs foods in cooler until properly maintaining 41f degrees or below
  • 36-22-4:Basic - Floor area(s) covered with standing water. By hot water heater
  • 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. Beef steak raw 57f cold holding , raw meatball 57f cold holding , tomatoes cut 57f cold holding , placed in unit less than 1 hour advised to rapid chill Swiss cheese 50f cold holding, provolone 51f cold holding , Mac and cheese 55f cold holding cut lettuce 54f cold holding , blue cheese 55f cold holding , Taylor ham 50f cold holding , hamburger raw 57f cold holding , pasta 50f cold holding , left from over night employee disposed of products Warning

2/21/2025· 1y 1mo ago

Visit ID: 8847325

Met Inspection Standards

1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit cooks line Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In sink by dish machine
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In the process of reduing walls with stainless steel
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bottle stored in sink Corrected On-Site