DirtyFLRestaurant Inspection Data

DAVINCI'S RESTAURANT

With 8 inspections documented, DAVINCI'S RESTAURANT maintains a 2.5/5 food safety rating in PORT ST LUCIE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

6692 S US 1 ST LUCIE SQ

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 13470666

Met Inspection Standards

3 high, 4 int, 6 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Pizza cooler at 50f ambient. Do not store any tcs foods in unit.
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to make table.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of cooked wings in walk in cooler Corrected On-Site Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Had on gloves dropped spatula pick up spatula and continued to work. Educated make sure to change gloves as needed and wash hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 65f cold holding , beef 67f cold holding was placed in unit less then 3 hours advised to rapid chill. Repeat Violation
  • 31A-10-4:Intermediate - Equipment drain line draining into prep sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and bulk ice machine
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer stored in hand sink
  • 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. Food in walk in cooler

7/23/2025· 7mo ago

Visit ID: 10885605

Met Inspection Standards

2 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over pizza dough Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 60f cold holding , out less than 1 hour advised to rapid chill. Placed in cooler

2/19/2025· 1y ago

Visit ID: 10781485

Met Inspection Standards

3 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple - From follow-up inspection 2025-02-19: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. In kitchen area Repeat Violation - From follow-up inspection 2025-02-19: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area - From follow-up inspection 2025-02-19: **Time Extended**

2/17/2025· 1y ago

Visit ID: 8853352

Follow-up Inspection Required

3 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In salt Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of pizza cooler Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In kitchen area Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen area
  • 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket chlorine sanitizer 200++ remixed 109ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese 56f cold holding , Pasta 54f cold holding, chicken wings 48f cold holding , sliced cheese 47f cold holding , manager states food delivery arrived cooler was open for approximately 30 minutes advised to make sure cooler is staying at temperature and food stays at 41f or below Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on cooks line 95f hot holding, vegetable soup 95f hot holding, advised to reheat been out less than a hour Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, cooler, mixer by hand sink
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in sink Corrected On-Site
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Brownies by front register Repeat Violation

8/7/2024· 1y 7mo ago

Visit ID: 8748302

Met Inspection Standards

1 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen area
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In kitchen area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf's in cooks area
  • 41-25-4:High Priority - Tracking powder pesticide used inside establishment. In cabinets in front area
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Brownies by front counter
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

2/22/2024· 2y ago

Visit ID: 8364363

Met Inspection Standards

1 high, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in upright freezer by dishwasher. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes stored on floor front counter, operator states pizza boxes are being made for night shift. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken hot holding 105F, operator stated it's been 1 hour, operator discarded. Suggested adding to time plan if he doesn't keep past 4 hours

7/13/2023· 2y 8mo ago

Visit ID: 8440422

Met Inspection Standards

3 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-07-13: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. - From follow-up inspection 2023-07-13: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer Repeat Violation - From follow-up inspection 2023-07-13: **Time Extended**

7/10/2023· 2y 8mo ago

Visit ID: 8416423

Follow-up Inspection Required

1 int, 12 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 35A-03-4:Basic - Dead roaches on premises. Total 54 dead roaches found 2 dead roaches on floor under three compartment sink, 2 dead roaches on wall under prep table 1 dead roach under prep table 6 dead roach under steam table on floor 4 dead roach under hand sink on floor 9 dead roach under prep table by dishmachine 10 dead roaches on floor under dish machine 4 dead roaches under table near back door 2 dead roaches on floor near cabinets by exit to kitchen 1 dead roach in cabinet near exit door to kitchen 1 dead roach on top of salad bar sneeze guard 2 dead roaches on floor near salad bar 3 dead roaches in cabinet under ice tea machine 5 dead roaches on floor by front door 2 dead roaches on floor by pizza station **Corrective Action Taken**
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken.
  • 08B-38-4:Basic - Food stored on floor. Bulk oil, sauces in walk in cooler Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Pizza boxes on floor Repeat Violation
  • 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Making pizza boxes on table outside front area. Educated and brought inside.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Veal thawed in standing water. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
  • 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. Repeat Violation