GOURMET ASIAN
Northwest Saint Lucie West Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
0
Intermediate
5
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Bulk oil. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in kitchen. Employee cleaned. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Cooked chicken and rice. **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut lettuce cooling sitting on top of make table. Employee placed in walk in cooler. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large pot and garbage bin. **Corrected On-Site**
- 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. Emailed to fill out for Z.M.L. **Corrective Action Taken**
- 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 chicken and rice found in refrigerator on cook's line. **Corrected On-Site**
- 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. L.S.
Food safety inspection conducted on 1/22/2025 revealed 8 total violations (0 high priority, 5 intermediate, 3 basic).
Inspection on 9/3/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Half and half in lowboy cooler on cook's line. **Corrected On-Site**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soy sauce on floor. Educated. **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Bulk rice in bag. Educated. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 51F cold holding, raw shrimp 51F cold holding, cooked chicken 50F cold holding, tofu 49F cold holding, noodles 50F cold holding, pooled raw eggs 48F cold holding, cooked pork dumplings 50F cold holding, cooked chicken 45F cold holding. Advised to rapid chill. Employee moved to walk in cooler / placed on ice. Second temperature recheck noodles 42F cold holding, pooled eggs 42F cold holding, raw shrimp 38F cold holding, raw shrimp 40F cold holding, cooked chicken 41F cold holding, cooked chicken 41F cold holding, tofu 42F cold holding. **Corrected On-Site**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided printed copy. Employee posted on wall. **Corrected On-Site**
Food safety inspection conducted on 9/3/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).