DirtyFLRestaurant Inspection Data

FLAVORS CUISINE AND LOUNGE BAR

FLAVORS CUISINE AND LOUNGE BAR in PORT ST LUCIE has 3 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 3 reports on file

751 Northwest Airoso Boulevard
Port Saint Lucie, Florida, 34983
Saint Lucie County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 3 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13468981

Met Inspection Standards

2 int, 2 basic

  • 33-16-4:Basic - Open dumpster lid. In shared plaza
  • 29-49-6:Basic - Standing water in bottom of walk-in-cooler. Shared with store.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. 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. A few cooked items

7/22/2025· 7mo ago

Visit ID: 10950036

Follow-up Inspection Required

2 high, 1 int

  • 35A-02-7:High Priority - Live, small flying insects found in kitchen. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. employee got some bleach Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Suppression system is installed, cooking equipment has been moved and is not inline with suppression syatyem system. Call fire and reported they will send someone out today.

3/26/2025· 11mo ago

Visit ID: 10777638

Met Inspection Standards

2 high, 3 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Case water
  • 35A-02-7:High Priority - Live, small flying insects found 2 in kitchen area
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey cooked 54f cold holding , fish raw 52f cold holding , we're used less than a hour ago advised to rapid chill in walk in cooler
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Some employees signed **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Printed and had employees sign Corrected On-Site