RECOVERY SPORTS GRILL
Southwest Don Led Duke Drive
Port Saint Lucie, Florida, 34987
Saint Lucie County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 12/27/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, gaskets reach in freezer. - From follow-up inspection 2024-12-27: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. S.E January 4, 2024. - From follow-up inspection 2024-12-27: **Time Extended**
Food safety inspection conducted on 12/27/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 12/26/2024
High Priority
2
Intermediate
7
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Had employee check to see if they were in any of the cold holding units on cook's line, unable to find.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door and handle.
- 36-73-4:Basic - Floor soiled/has accumulation of food debris and oil buildup in between grill and fryers.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen prep area. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, gaskets reach in freezer.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cooks line, in reach in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grill cooler diced chicken 54F cold holding, corn bean salsa 50F cold holding, mashed potatoes 46F cold holding, cooked pasta 50F cold holding, pork pot stickers 51F cold holding. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler diced chicken 54F cold holding, corn bean salsa 50F cold holding, mashed potatoes 46F cold holding, cooked pasta 50F cold holding, pork pot stickers 51F cold holding. Employee stated items were left in cooler from overnight. Repeat Violation Admin Complaint
- 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. Milk. Employee marked with date. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards found on floor next to hand washing sink. Employee placed boards on cook's line. Advised employee to wash and sanitize before using. Employee moved cutting boards to warewashing area. **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. A.D, T.W. Corrected On-Site
- 16-37-1:Intermediate - No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For high temp dish machine.
- 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. S.E January 4, 2024.
Food safety inspection conducted on 12/26/2024 revealed 16 total violations (2 high priority, 7 intermediate, 7 basic).
Inspection on 7/18/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on front of ice machine mechanism found in back. - From follow-up inspection 2024-07-18: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 6 bulbs out on hood system. - From follow-up inspection 2024-07-18: **Time Extended**
Food safety inspection conducted on 7/18/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/17/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on front of ice machine mechanism found in back.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tile opened found near storage door over utensils hanging. Manager closed on site. Corrected On-Site
- 36-62-4:Basic - Light not functioning. 6 bulbs out on hood system.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Utensil handle found in sugar. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in use at bar, not sanitizing properly. Staff is to use 3C sink at bar or dishmacine in kitchen to sanitize glassware. Warning
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 1 fly near bar area. 1 fly in kitchen back area. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 45f cold holding, shredded mozzarella cheese 45f cold holding, feta 46f cold holding. All items found in lowboy held overnight. Ambient thermometer reading at 42-45f. Manager notified. Education provided.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45f cold holding, shredded mozzarella cheese 45f cold holding, feta 46f cold holding. All items found in lowboy held overnight. Ambient thermometer reading at 42-45f. Manager notified. Education provided. Milk discarded by Manager. **Corrective Action Taken** Repeat Violation Warning
- 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. Shredded mozzarella cheese and feta opened from Monday.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cooler. Corrected On-Site
Food safety inspection conducted on 7/17/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on stand up reach in cooler end of cooks line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48f cold holding door was open advised rapid chill 2nd temperature chicken 40f cold holding , Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in sink 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.
Food safety inspection conducted on 2/1/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 9/5/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/28/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled lids of bulk items. Manager washed all lids Corrected On-Site Repeat Violation
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishmachine reaching approximately 140f placed high temperature sticker on dish did not change color Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47-39f cold holding , advised rapid chill
Food safety inspection conducted on 8/28/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).