PORT SAINT WICH
3961 SW PORT ST LUCIE BLVD UNIT 117
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/14/2025
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 200 ppm. Operator removed and replaced with new solution and found sanitizer at 100 ppm. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded pork 47F cooling, cooked shredded pork 46-47F. Made last night at 12pm.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked shredded pork. Operator removed pork. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in refrigerator/freezer unit. Inspector corrected and informed Operator. Corrected On-Site Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded pork 47F cooling, cooked shredded pork 46-47F. Made last night at 12pm.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. E.G 11-26-24. Per Operator on site, stated Manager is waiting for it to come in mail.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 1/14/2025 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).
Inspection on 8/27/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager stated he will remove ice to clean.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. In front of glass cooler.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves then proceeded to make a customer sandwich. Manager educated. Employee washed hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cooked pork. 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. Provided Manager documentation. Manager educated employee and both signed on site. Corrected On-Site
Food safety inspection conducted on 8/27/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 2/29/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Stored drink packets open, not covered. Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. First test chlorine at 0 ppm. Informed operator. Second test 100 ppm. Corrected On-Site
Food safety inspection conducted on 2/29/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/26/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Repeat Violation
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Stored under hot holding display counter . Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Open drink packets not covered. Informed Manager. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sliced steak stored on top shelf. Manager educated. Corrected On-Site
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Shredded pork held at 126F. Manager moved to stove for reheat. **Corrective Action Taken**
- 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. Two new staff members. Document filled out at time. Corrected On-Site
Food safety inspection conducted on 10/26/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).