DirtyFLRestaurant Inspection Data

REMYS DINER

With 8 inspections documented, REMYS DINER maintains a 3.0/5 food safety rating in PORT ST LUCIE. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 8 reports on file

10368 S US HWY 1

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13633850

Met Inspection Standards

2 int, 3 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. In front area - From follow-up inspection 2026-02-17: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-17: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Under hood - From follow-up inspection 2026-02-17: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave - From follow-up inspection 2026-02-17: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in all coolers - From follow-up inspection 2026-02-17: **Time Extended**

2/17/2026· 3w ago

Visit ID: 13633715

Facility Temporarily Closed

4 high, 3 int, 6 basic

  • 32-05-4:Basic - Bathroom facility in disrepair. Both bath rooms currently out of order
  • 36-36-4:Basic - Ceiling tile missing. In front area
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-62-4:Basic - Light not functioning. Under hood
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed on rack, placed in walk in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef thawing over cooked beef, chicken and potatoes. Operator moved and placed in walk in cooler Corrected On-Site
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. When flushing restroom bathroom and urinals 2nd time toilets bubbled and waste water came out of men and woman's bathroom floor drain. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 47-51f cold holding , ham 50f cold holding , sausage 47f cold holding , shrimp 47f cold holding , Manager stated was busy and doors were open advised to rapid chill. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese 89f hold holding, advised to rapid heat
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. From island oasis machine in to front line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
  • 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. Multiple items in all coolers

10/28/2025· 4mo ago

Visit ID: 13505636

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

9/18/2025· 5mo ago

Visit ID: 13465735

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

8/27/2025· 6mo ago

Visit ID: 13502692

Follow-up Inspection Required

1 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-08-27: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-08-27: **Time Extended**

8/25/2025· 6mo ago

Visit ID: 13501009

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 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. Meatloaf slices and Alfredo sauce slacked on cart at room temperature advised to place in cooler. Placed foods in cooler Corrected On-Site Repeat Violation
  • 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. 0 ppm replaced sanitizer 100ppm Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found one small flying insect in back area by dishwasher Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken strips 50f cold holding , hamburger cooked 50f cold holding , chicken wings 50f cold holding , turkey 46f cold holding, placed in cooler less than 2 hours advised to rapid chill in walk in cooler **Corrective Action Taken**
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Warning

7/18/2025· 7mo ago

Visit ID: 10926304

Follow-up Inspection Required

2 high, 4 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In cheese Corrected On-Site
  • 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. 20 salmon thawed in cooler in rop packaging
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, phone
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Bulk serving Togo
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temp still frozen Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked pork and chicken
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in ROP fully thawed
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox on menu Warning
  • 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. Emailed and print and hung Corrected On-Site
  • 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. Chicken cooked, sliced turkey
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

1/27/2025· 1y 1mo ago

Visit ID: 8893491

Met Inspection Standards

1 high

  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.