DirtyFLRestaurant Inspection Data

CHOPSTIX

Based on 7 health inspections, CHOPSTIX in PORT ST LUCIE has earned a 2.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

Northeast 26th Street
Florida, 33305
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13575245

Met Inspection Standards

1 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle and mouthwash stored next to food for customers in storage room. Employee placed in separate container. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bulk sauce. Employee corrected. Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One filter missing. Per Operator, stated is broken.
  • 33-16-4:Basic - Open dumpster lid. In a shared plaza. Manager attempted to close but was unable to. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washing out linen. Manager educated. **Corrective Action Taken**

11/13/2025· 5mo ago

Visit ID: 10875529

Met Inspection Standards

2 high, 1 int, 3 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked fried rice 61F cold holding. Per staff, out for 2 hours room temp. In white refrigerator cooked ribs 45F cold holding. Advised to rapid chill. **Corrective Action Taken**
  • 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. For cooked noodles. Per Manager, has been out since 12 pm. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs in refrigerator. Manager corrected. Repeat Violation

6/18/2025· 10mo ago

Visit ID: 10727414

Met Inspection Standards

1 high, 3 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw eggs. Corrected On-Site
  • 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. Operator has quat test strips, using chlorine sanitizer. Informed Operator which test kit to obtain.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bourbon chicken made 2 days found in white refrigerator. Education provided. Operator date marked. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked fried rice made 3 days ago found in walk in cooler. Informed Operator. Operator date marked. Corrected On-Site

12/4/2024· 1y 4mo ago

Visit ID: 10733159

Met Inspection Standards

1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In entry way next to exit sign front area.
  • 08B-38-4:Basic - Food stored on floor. Bulk oil. Employee ordered rack, waiting on order. **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Showed employee which one to buy. Employee stated he ordered chlorine test kit. **Corrective Action Taken**

11/21/2024· 1y 4mo ago

Visit ID: 8747155

Met Inspection Standards

2 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk flour and rice Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In storage areas
  • 08B-38-4:Basic - Food stored on floor. Bulk oil Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In household refrigerator going into kitchen Thermometer in cooler only goes down to 50
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature still frozen advised to thaw under refrigeration Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed broccoli Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage 57f cold holding need to be rapid chilled
  • 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. One new employee printed employee signed Corrected On-Site

6/12/2024· 1y 10mo ago

Visit ID: 8531356

Met Inspection Standards

2 high, 1 int, 3 basic

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Behind cornstarch storage rack.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk bins in storage Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Towel used to cover onions in walk in cooler. Operator removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles found at 64°, in service for 2 hours. Operator moved to cooler to rapid chill. **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

10/19/2023· 2y 6mo ago

Visit ID: 8363964

Met Inspection Standards

2 high, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under three compartment sink
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Towel covering vegetables in walk in cooler Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Covering meats in walk in cooler