DirtyFLRestaurant Inspection Data

TAIL GATORS BREWS AND GRILL

Health inspection records show TAIL GATORS BREWS AND GRILL in PORT ST LUCIE has 7 inspections with a food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

464 SW PORT ST LUCIE BLVD UNIT 108

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13486223

Met Inspection Standards

2 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Door of reach in make table cooler. Hinges has been ordered and waiting for delivery. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese and mashed potatoes. Cook discarded. **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mac and cheese and mashed potatoes reheating started at 11am per Cook. Found at 1:40 pm. Cook discarded. **Corrective Action Taken**
  • 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. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager fixed. Corrected On-Site

8/15/2025· 6mo ago

Visit ID: 13486016

Met Inspection Standards

1 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-08-15: **Complied**

8/7/2025· 7mo ago

Visit ID: 10916888

Follow-up Inspection Required

1 high, 3 int, 8 basic

  • 35A-03-4:Basic - 1 Dead roaches on premises. In kitchen. Kitchen Manager removed. Corrected On-Site
  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-36-4:Basic - Ceiling tile missing. Or moved in storage room.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Both Exit doors in back of restaurant.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cook line. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar. Server fixed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. 1 bulb under hood.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over fryers. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer at Bar 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. Reran 2x and primed. Please use dishwasher in kitchen. 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. Milk. Kitchen Manager date marked. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Black plastic container in hand washing sink at bar. Server fixed. 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. T.M. signed. Corrected On-Site Repeat Violation

4/22/2025· 10mo ago

Visit ID: 10716811

Met Inspection Standards

5 high, 2 int, 6 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Grill coolers. Ambient digital temperature reads at 50F-53F.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door across from beer cooler.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cooks line. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cook removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mushroom cooked 72F cooling made 11am. Found on cooling rack. Cook discarded.
  • 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. Found at 0 ppm. Changed out sanitizer and primed and reran 2x. Still found at 0 ppm. Manager placed another sanitizer solution bottle. Reprimed and reran found at 100 ppm. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook changed out water. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mushroom cooked 72F cooling made 11am. Cook discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill coolers raw shrimp 49F cold holding, raw fish 51F cold holding, raw bacon 51F cold holding, raw chicken 50F cold holding. Determined sitting out for less than 4 hours. Reviewed temp log. Staff removed and placed all items in freezer to rapid chill. rechecked 2nd temp raw shrimp 31F cold holding, raw bacon 41F cold holding, raw fish 42F cold holding. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mushroom cooked 72F cooling made 11am, found on cooling rack, cooling at room temperature.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.T. Hired in January '25.

11/8/2024· 1y 4mo ago

Visit ID: 8720053

Met Inspection Standards

7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Informed Manager.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. In dish machine room under table.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Where cracked tile is found in kitchen near hand washing sink.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked tile in front of kitchen hand washing sink.
  • 36-62-4:Basic - Light not functioning. 1 light bulb under hood. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

3/5/2024· 2y ago

Visit ID: 8520960

Met Inspection Standards

5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door. Door handle of the server reach in cooler.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor under kitchen equipment. Floor in bottom of walk in freezer.
  • 08B-38-4:Basic - Food stored on floor. One container of Oil in dry storage. Informed manager. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with debris, the dish machine racks are heavy soiled.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple case produce stored above RTE foods in walk cooler. Informed Manger. Corrected On-Site

10/9/2023· 2y 5mo ago

Visit ID: 8341945

Met Inspection Standards

1 int, 9 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed pan above food full of water due to condensation line dripping.
  • 12B-07-4:Basic - Employee beverage containers on a food preparation table. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and cell phone chargers on the prep tables.
  • 36-10-4:Basic - Floor drain at the bar soiled.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of fryer
  • 22-08-4:Basic - Interior of oven has accumulation of grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to prep sink Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar. Corrected On-Site
  • 22-02-4:Intermediate - Slicer soiled with old food debris. **Corrective Action Taken**