DirtyFLRestaurant Inspection Data

ST LUCIE DRAFT HOUSE

ST LUCIE DRAFT HOUSE has 7 health inspections on file for its PT ST LUCIE location, with an overall rating of 2.1/5. Food safety practices have remained consistent.

6630 S FEDERAL HIGHWAY

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10910239

  • 14-11-5:Basic - Equipment in poor repair. Gaskets of reach in cooler grill.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler #2.
  • 35A-05-4:High Priority - 1 Roach activity present as evidenced by live roaches found. In kitchen. Employee removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressing cooler Ranch 69F cold holding, Cole slaw 57F cold holding, blue cheese 69F cold holding. Sitting out less than 4 hours. Rapid chill to freezer. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Employee cleaned. Corrected On-Site

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8896303

  • 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

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8896068

  • 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**

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8717943

  • 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

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8565214

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles coolers by fryer station and handles of walk in cooler.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dish machine station.
  • 33-16-4:Basic - Open dumpster lid. Informed Manager. Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of lettuce and oranges in walk-in cooler. Informed Manager. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to fryers.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees change gloves between tasks, not wash hands.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked potatoe soup 126 F. Informed Manager for reheat. Baked potatoe soup 157 F, second temperature. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8565084

  • N/A:No Violations Were Observed

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8339596

  • 08B-38-4:Basic - Food stored on floor. Soy sauce and onion in storage area Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. 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 whipped margarine in walk in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sweet potatoes found at 109f cooked more than 4 hours Manager disposed **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter made with milk 60f cold holding , advised to rapid chill sliced cheese 56f cold holding , 2nd temperature 40f corrected potato 46f cold holding , marinara 45f cold holding , coleslaw 44f cold holding , French onion 46f cold holding , potato soup 56f cooling, French onion 56f cold holding , ad vises to rapid chill cooler was going through defrost and items were placed in hot and cooling. Advised to cool in a water bath and change defrost cycle. Walk in cooler is at temperature. Advised to keep temperature log. 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. Sweet potatoes 108f hot holding , made at 11am manager put in garbage Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On bar shelf with drinks Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on started menu advised to mark Warning