DirtyFLRestaurant Inspection Data

RECOVERY SPORTS GRILL

With 9 documented inspections, RECOVERY SPORTS GRILL in PORT ST LUCIE has achieved a 2.4/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 9 reports on file

Southwest Don Led Duke Drive
Port Saint Lucie, Florida, 34987
Saint Lucie County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13460357

Met Inspection Standards

2 high, 3 int, 8 basic

  • 36-36-4:Basic - Ceiling tile missing. In dish washer area. Manager called to get serviced. **Corrective Action Taken**
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in entryway of kitchen. Manager called to get serviced. **Corrective Action Taken**
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 10 thawed portions raw salmon. Education provided and Cook will discard. **Corrective Action Taken**
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unable to run and test dish machine. Manager stated main dish washer is not being currently used and 3 bay sink is being utilized. Waiting on a part. **Corrective Action Taken**
  • 36-62-4:Basic - Light not functioning. 1 light bulb under hood system. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line. And hood filters. Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Stored on shelf. Informed Cook and Manager. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sauce cooler. Cook removed. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine at Bar 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. Found at 0 ppm. Drained water, primed, and reran found at 100 ppm. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed raw ROP salmon.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink at bar. Manager removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar. Corrected On-Site

7/14/2025· 8mo ago

Visit ID: 10905806

Met Inspection Standards

1 high, 3 int, 6 basic

  • 36-62-4:Basic - Light not functioning. 1 out under hood system.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 1 sink at Bar. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Standing Reach in freezer gaskets. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Under grill on cooks line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Sitting in mop sink. Manager corrected. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 500 ppm. Manager aware and will fix.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wine bottles at other hand washing sink at bar. Sanitizer bucket in hand washing sink at bar. Removed by Manager. Corrected On-Site
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Rinse temp found at 112 on digital pad. Reran multiple times. Manager called to get serviced.

12/27/2024· 1y 2mo ago

Visit ID: 10749664

Met Inspection Standards

1 int, 1 basic

  • 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**

12/26/2024· 1y 2mo ago

Visit ID: 8778520

Follow-up Inspection Required

2 high, 7 int, 7 basic

  • 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.

7/18/2024· 1y 7mo ago

Visit ID: 8831530

Met Inspection Standards

2 basic

  • 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**

7/17/2024· 1y 7mo ago

Visit ID: 8830406

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 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

2/1/2024· 2y 1mo ago

Visit ID: 8485261

Met Inspection Standards

1 high, 2 int, 3 basic

  • 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.

9/5/2023· 2y 6mo ago

Visit ID: 8484841

Met Inspection Standards
  • N/A:No Violations Were Observed

8/28/2023· 2y 6mo ago

Visit ID: 8377178

Follow-up Inspection Required

2 high, 2 basic

  • 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