DirtyFLRestaurant Inspection Data

PHO DELI

Southeast Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34984
Saint Lucie County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10746913

  • 36-62-4:Basic - Light not functioning. 1 light under hood.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water still frozen. Staff started to cook chicken. Corrected On-Site Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over precooked meatballs and raw beef over raw pork found in same one door standing cooler. Emailed safe storage to employee.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef broth 61F cold holding. Sitting out ambient less than 1 hour. Advised to rapid chill. Employee placed in walk in cooler. **Corrective Action Taken**
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Almond milk.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Almond milk. Employee unable to determine when it was opened. Education provided.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink. Employee removed. Corrected On-Site
  • 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. For S.C. Signed. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. S.C.

Inspection Date: 12/18/2024

Inspection #: Visit ID: 8749886

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Under dish area
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing In Standing water still frozen Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stuff stored in sink Corrected On-Site

Inspection Date: 6/12/2024

Inspection #: Visit ID: 8522151

  • 14-38-4:Basic - Food storage container/container lid cracked or broken.
  • 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. Sugar bin,
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on flip top cooler
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Used for raw chicken in freezer
  • 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.

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8364908

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on ice machine, reach in freezer, and top of the four ice chest freezers. Spoke to owner. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. The floor in preparation area by needs sweep and cleaning.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine was at 0ppm at first test. Operator changed the sanitizer gallon Then test 50 ppm second test. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees change gloves to change task but did not wash hands.