DirtyFLRestaurant Inspection Data

THE CHICKEN PLACE

THE CHICKEN PLACE has 5 health inspections on file for its PORT SAINT LUCIE location, with an overall rating of 3.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

10228 SW MEETING ST

Overall Food Safety Rating

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

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13464862

Met Inspection Standards

1 basic

  • 36-62-4:Basic - Light not functioning. 1 light bulb under hood. Operator ordered, waiting to arrive. **Corrective Action Taken**

7/17/2025· 7mo ago

Visit ID: 10896082

Met Inspection Standards

5 high, 3 basic

  • 10-20-4:Basic - 3 In-use tongs stored on equipment door handle between uses. Cook removed. Corrected On-Site
  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Server with green apron eating in kitchen. Employee advised to eat in lobby area. Corrected On-Site
  • 35A-02-7:High Priority - 1 Live, small flying insects found. By bar area.
  • 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. Found at 0 ppm. Reprimed and reran and both dish machines found at 50ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood mix 50F cold holding, vegetables mix 50F cold holding. Manager placed items on time. 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 cannot be determined. See stop sale. seafood mix 50F cold holding, vegetables mix 50F cold holding. On cooks line. Manager placed time stamps. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

1/30/2025· 1y 1mo ago

Visit ID: 8885693

Met Inspection Standards

1 high, 2 int, 2 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed and posted. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed serval tags no last date.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche served raw. Manager and employee added asterisk to all menus. Corrected On-Site

9/6/2024· 1y 6mo ago

Visit ID: 8775814

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at bar, side walls.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 65F cold holding. Chef placed in cooler. **Corrective Action Taken**
  • 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. All information not filled out. Educated provided to Chef.

3/4/2024· 2y ago

Visit ID: 8622706

Met Inspection Standards

1 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In both restrooms