TUTTO FRESCO
9501 Reserve Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
882 SW ST. LUCIE WEST BLVD STE 14
Port St Lucie, FL
All Inspection Reports
Inspection on 5/2/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked tiles in kitchen, in front of mixer, and ware washing area.
- 36-62-4:Basic - Light not functioning. 1 light bulb under hood. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By ware washing area. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Chef removed splitter from one spigot. Vacuum breaker was to another spigot. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water spigot at soda dispenser. And soda nozzles at onside bar. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. One of the bar sinks. Corrected On-Site
Food safety inspection conducted on 5/2/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 12/5/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in cheese. Corrected On-Site Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cooks line
- 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. At outdoor bar. Reading 0ppm. Operator is not using at this time.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water next to walk in cooler outside. Operator cleaned up Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Ice bags on floor in walk in freezer Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At dish area. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rack of lamb 47f. cooked chicken 46f. Found in service for 2 hours in cook line drawers. Advised rapid chill. Rechecked and now at 42f. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/5/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 6/19/2024
High Priority
4
Intermediate
4
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop food in cooler. 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.
- 23-03-4:Basic - Hood filters soiled with grease.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing in standing water. Corrected On-Site
- 45-04-4:Fryers not under hood system For reporting purposes only.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over seafood in cooler drawer. Corrected On-Site
- 08A-05-6:High Priority - Raw scallops over cooked foods in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Artichoke in cook line cooler 50F due to being double pan over night. Chef discarded.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line, prep area and dish room Corrected On-Site
- 16-37-1:Intermediate - No high temp test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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.
- 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 6/19/2024 revealed 13 total violations (4 high priority, 4 intermediate, 4 basic).
Inspection on 1/11/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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. Bar dish machine 0 ppm. Do not use until ppm reaches 50ppm or above. Unit is not in service at this time. Owner called company
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Using as a dump sink
- 16-37-1:Intermediate - No high temperature test kit provided when using high temperature dish machine.
Food safety inspection conducted on 1/11/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).