ST LUCIE DRAFT HOUSE
6630 S FEDERAL HIGHWAY
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - 2 ice bins not inverted or in a protected manner on outside ice machine. Recommend to make sure to protect from outside elements and use covers, wax deli paper, and/ or tray to keep food contact surfaces clean. Manager placed deli paper. **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. Yellowfin tuna.
- 36-22-4:Basic - Floor area(s) covered with standing water. Where cracked tile is on front of fryers in kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of fryers in kitchen.
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Manager closed. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk-in freezer. **Repeat Violation**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed. Manager printed and posted. **Corrected On-Site**
- 35A-02-7:High Priority - 1 dead, small flying insects found landing on ice at bar. Manager had employee remove all ice and cleaned and sanitized ice bin. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Yellowfin tuna 16 pieces and ice at bar rear side.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream 55F **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 55F. Manager discarded. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand washing sink. Employee removed. **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. Cooked rice. Employee date marked. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 2/7/2025 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk -in freezer - From follow-up inspection 2024-09-24: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 certificates are expired. - From follow-up inspection 2024-09-24: **Time Extended**
Food safety inspection conducted on 9/24/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/23/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in eggs **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk -in freezer
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
- 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. Reading 0ppm. Manager swapped chemicals and primed. Now reading 100ppm **Corrected On-Site**
- 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. Expo cooler: Sour cream 47f. For 2 hours. Manager tossed. Walk in cooler #1: Beef barley soup 47 cold holding Potato salad 46f. Cold holding Half and half 48f. Cold holding Raw Shrimp 48 cold holding Raw chicken 47 cold holding **Warning**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 certificates are expired.
- 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. Meatloaf made saturday
Food safety inspection conducted on 9/23/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).