DirtyFLRestaurant Inspection Data

FLAVORS CUISINE & LOUNGE BAR

FLAVORS CUISINE & LOUNGE BAR maintains a 2.5/5 food safety rating based on 5 health department inspections in PORT ST LUCIE. Food safety practices have remained consistent.

686 SW BAYSHORE BLVD, PORT ST LUCIE 34983

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 9/29/2025

Inspection #: Visit ID: 13522689

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door cooler on cooks line no tcs foods held in cooler at this time. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In two door glass unit on cooks line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In bar area Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Inspection Date: 9/10/2025

Inspection #: Visit ID: 13484487

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door glass cooler in kitchen. Walk in cooler not maintaining 41F or below found at 80F - From follow-up inspection 2025-07-24: Nothing tcs stored in units at this time **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Cook line floor soiled with old food debris in kitchen and ware washing area. - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 glass cooler - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-08-06: Time extended 30 days waiting on engineer **Time Extended** - From follow-up inspection 2025-09-10: Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine - From follow-up inspection 2025-07-24: has wrong test kit **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**

Inspection Date: 8/6/2025

Inspection #: Visit ID: 13471415

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door glass cooler in kitchen. Walk in cooler not maintaining 41F or below found at 80F - From follow-up inspection 2025-07-24: Nothing tcs stored in units at this time **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Cook line floor soiled with old food debris in kitchen and ware washing area. - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 glass cooler - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-08-06: Time extended 30 days waiting on engineer **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine - From follow-up inspection 2025-07-24: has wrong test kit **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke not under hood suppression system. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**

Inspection Date: 7/24/2025

Inspection #: Visit ID: 13470137

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. House-made marinade - From follow-up inspection 2025-07-24: inside marinate **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door glass cooler in kitchen. Walk in cooler not maintaining 41F or below found at 80F - From follow-up inspection 2025-07-24: Nothing tcs stored in units at this time **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Cook line floor soiled with old food debris in kitchen and ware washing area. - From follow-up inspection 2025-07-24: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 glass cooler - From follow-up inspection 2025-07-24: **Time Extended**
  • 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cabbage slaw made 2 days ago - From follow-up inspection 2025-07-24: **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar - From follow-up inspection 2025-07-24: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine - From follow-up inspection 2025-07-24: has wrong test kit **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-07-24: **Time Extended**
  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke not under hood suppression system. Notified Fire AHJ. For reporting purposes only. - From follow-up inspection 2025-07-24: **Time Extended**

Inspection Date: 7/23/2025

Inspection #: Visit ID: 10875647

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. House-made marinade
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door glass cooler in kitchen. Walk in cooler not maintaining 41F or below found at 80F
  • 36-01-4:Basic - Cook line floor soiled with old food debris in kitchen and ware washing area.
  • 36-24-5:Basic - Damage to wall In kitchen.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 glass cooler
  • 43-01-4:Basic - Sleeping quarters is located upstairs in the office area without complete partitioning and/or self-closing doors. Observed patrons coming in and going directly upstairs. Went upstairs to see if any storage of any king and observed bed and a computer desk as office.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cabbage slaw made 2 days ago
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw fish (49F - Cold Holding); cooked chicken (50F - Cold Holding) cut cabbage 47F House marinade made with fresh garlic 79F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (49F - Cold Holding); cooked chicken (50F - Cold Holding) in cooler over night Walk in cooler House marinade made with fresh garlic 79F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantains 117F
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke not under hood suppression system. Notified Fire AHJ. For reporting purposes only.