Canton House
Last inspected: Feb 11, 2026
67
Score
Canton House has been inspected eight times since 2022. Inspectors last stopped by on Feb 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited three times.
Canton House's latest score of 67 falls below the Port St. Lucie average of 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
67
Aug 19, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
55
Apr 30, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Inspector assisted Operator on renewing license at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over broccoli and sprouts. And raw chicken over cooked noodles. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb. For both inside hose Bibb and at mop sink outside. Informed Operators.
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried rice cooling ambient. Manager had employee move to walk in cooler. **Corrected On-Site**
03D-15-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cardboard used to line food-contact shelves. In walk in freezer. Operator removed. **Corrected On-Site**
14-05-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Food stored on floor. Bulk oil. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Operator does not permit customers to use bathroom. Sign on door said out of service. Manager said was cleaning. Manager removed sign. **Corrected On-Site** **Repeat Violation**
32-24-5
41
Dec 5, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
58
May 30, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Several items in freezer are stored in to go bags or reuse of single serve bags.
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in not date marked.
02C-02-5
Basic - Cloth used as a food-contact surface. Cloth used as covering for won tons in refrigerator
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in all different refrigerator areas. Educated operator on organizing personnel food to only one area and labeling it.
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has heavy food debris build up on the interior and handle is very sticky.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sunny D in reach in cooler not segregated from restaurant food.
12B-13-4
Basic - Stored food not covered. Cooked chicken not covered in walk in cooler
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen are soiled.
36-27-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Shelves in dish area have heavy grease and debris build up on them. Clean dishes on shelf
24-06-4
55
Oct 11, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken stored above beef in walk-in Cooler. Informed Operators **Corrected On-Site**
08A-20-5
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. The owner purchased bleach and provide. **Corrected On-Site**
22-38-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on both cooler doors and on the tall reach in cooler, microwave door handle.
23-24-4
Basic - Employee eating in a food preparation or other restricted area. One employee eating kitchen.
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign provided at 2 hand sinks in kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with food, debris in the white cooler bottom .
23-03-4
64
Jun 2, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
78
Dec 7, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand washing sink
31A-11-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Food stored on floor. Case of oil left on floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in soiled.
23-03-4
70
Frequently Asked Questions
When was Canton House last inspected?
The most recent health inspection at Canton House on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Canton House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Canton House.
How does Canton House compare to other restaurants in Port St. Lucie?
Canton House most recently scored 67 out of 100, which is lower than the Port St. Lucie average of 81.
Has Canton House's inspection record improved over time?
Results have been roughly steady. Inspections at Canton House have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Canton House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Canton House inspected?
Based on the inspection history on file, Canton House is inspected around three times per year on average.
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