THREE TIDES RESTAURANT & BAR
Southwest Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34984
Saint Lucie County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 2025-05-02: **Time Extended**
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/women's bathroom. - From follow-up inspection 2025-05-02: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Oil under fryers. - From follow-up inspection 2025-05-02: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 1 light bulb under hood. - From follow-up inspection 2025-05-02: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar. - From follow-up inspection 2025-05-02: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.when running water and/or sanitizer, pipe under three compartment sink leaks. Water is leaking into container. - From follow-up inspection 2025-05-02: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Ran 2x found at 0 ppm. Sanitizer not hooked up to dish machine. Cups found inside of machine. Dish machine is not filling up with water when tried to run and prime with bleach. Warning - From follow-up inspection 2025-05-02: Liquid Rinse Additive was being used. Staff replaced with sanitizer. Ran and found at 0 ppm. Reran and primed and found at 0 ppm. Establishment is using the dish machine, glasses found inside dish machine. Admin Complaint
- 22-46-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Was told the procedure by employee on site. Please make sure utensils, pots, pans, and cups are exposed to sanitizer solution for 7 seconds when using three compartment sink. Employee informed. - From follow-up inspection 2025-05-02: Not observed. Three compartment sink not set up at this time. **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2025-05-02: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. - From follow-up inspection 2025-05-02: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar. - From follow-up inspection 2025-05-02: **Time Extended**
Food safety inspection conducted on 5/2/2025 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 4/23/2025
High Priority
5
Intermediate
5
Basic
8
Total
18
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.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/women's bathroom.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Employee provided. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Oil under fryers.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in bulk sugar.
- 36-62-4:Basic - Light not functioning. 1 light bulb under hood.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.when running water and/or sanitizer, pipe under three compartment sink leaks. Water is leaking into container.
- 35A-02-7:High Priority - 4 Live, small flying insects found on folded towels laying on top of five bin cover / fly landed on side of ice bin at bar. Employee actively tried to remove and cleans and sanitized area. **Corrective Action Taken**
- 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 0 ppm. Informed employee. Employee went to store to obtain bleach. Tested and found at 100 ppm. Corrected On-Site
- 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. Ran 2x found at 0 ppm. Sanitizer not hooked up to dish machine. Cups found inside of machine. Dish machine is not filling up with water when tried to run and prime with bleach. Warning
- 22-46-4:High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Was told the procedure by employee on site. Please make sure utensils, pots, pans, and cups are exposed to sanitizer solution for 7 seconds when using three compartment sink. Employee informed.
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Approximately 3 live ants found on dish machine.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soap in hand washing sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went to store during inspection to get bleach. Employee went back to store to get correct bleach. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar.
Food safety inspection conducted on 4/23/2025 revealed 18 total violations (5 high priority, 5 intermediate, 8 basic).
Inspection on 1/23/2025
High Priority
0
Intermediate
2
Basic
5
Total
7
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/bin. Bulk machine Repeat Violation - From follow-up inspection 2025-01-23: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2025-01-23: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-01-23: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Both Coolers on front line, - From follow-up inspection 2025-01-23: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk In freezer - From follow-up inspection 2025-01-23: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-01-23: **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 walk in cooler - From follow-up inspection 2025-01-23: **Time Extended**
Food safety inspection conducted on 1/23/2025 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 11/21/2024
High Priority
3
Intermediate
4
Basic
9
Total
16
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 Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35A-03-4:Basic - Dead roaches on premises. On speed rack with clean dishes
- 14-11-5:Basic - Equipment in poor repair. Both Coolers on front line,
- 08B-38-4:Basic - Food stored on floor. Case water stored on floor Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk In freezer
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler front line needs cleaned
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter pats in walk in cooler Repeat Violation
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. On dish machine
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice and beans 113f hot holding, advised to reheat
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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 walk in cooler
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In woman's restroom Corrected On-Site
Food safety inspection conducted on 11/21/2024 revealed 16 total violations (3 high priority, 4 intermediate, 9 basic).
Inspection on 6/12/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. 1.Grease on floor under fryers 2.Walk in cooler floor soiled
- 08B-38-4:Basic - Food stored on floor. Bag in box soda on floor
- 08A-11-5:High Priority - Raw animal food stored over ice. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked goat in walk in cooler
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in walk in freezer being stored under raw goat is soiled in liquid dripping from meat. PIC threw away Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill top is soiled
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At both hand wash sinks in kitchen
Food safety inspection conducted on 6/12/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 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. Dish machine has a sign do not use. They have three compartment sink
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler in line not maintaining 41f or below
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 67f cold holding , manager discarded
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In bar area
Food safety inspection conducted on 12/13/2023 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).