Chef Kelly's
Last inspected: Dec 12, 2025
95
Score
Inspectors have visited Chef Kelly's six times, with records going back to 2022. Chef Kelly's was last inspected on Dec 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 11 violations earlier on.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited three times.
Among Port St. Lucie restaurants, the typical score is 80; Chef Kelly's is comfortably above that bar. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Toxic Substances Properly Identified, Stored, Used
FL-32
95
Jan 10, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. Fernani Jarel are both under 30 days.
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door
35B-01-4
Basic - Food stored on floor. Container of potatoes **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light not functioning. Under hoods
36-62-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
74
Jul 11, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over tofu **Corrected On-Site**
08A-05-6
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Dried fruits and vegetables
03G-46-1
Basic - Single-service articles improperly stored. Togo containers on floor **Corrected On-Site**
25-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near soda machine
51-11-4
Basic - Ceiling tile missing. In storage area
36-36-4
Basic - Food stored on floor. Basket of apples **Corrected On-Site**
08B-38-4
55
Feb 27, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter above 3 bay sink. - From follow-up inspection 2023-02-27: **Time Extended**
29-28-4
90
Feb 23, 2023
Routine - Food
10 critical violations. 9 major violations. 10 minor violations.
View 29 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 90f hot holding stop sale issued from last night cook disposed of product Mushroom soup 135f reheating, watermelon spicy tomato soup 80f reheating, advised to rapid reheat 2nd temperature mushroom soup reheated to 200f, watermelon spicy tomato soup 200f reheating **Corrective Action Taken**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes 90f hot holding made last night
03D-02-5
High Priority - Displayed food not properly protected from contamination. Foods in display case for customer grab and go stored uncover to cool. Want to make sure food that is uncover is not stored when customers can come in contact with.
08B-02-4
High Priority - Food with mold-like growth. See stop sale. Ricotta cheese
01B-07-4
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over unwashed onions
08A-04-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vegan ranch 2-10 on salad bar
02C-01-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Shell eggs Mr cookie crumbles must show proof of there license spoke with operator of cookie crumbles and states she works out of the kitchen of nights of Columbus, not regulated by any agency.
01B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cakes 46f cold holding , carb cakes 45f cold holding , cooked vegetables with chicken 67-74f cooling, tofu 45f cold holding , chicken 46f cold holding , pork 44f cold holding , raw chicken 46f cold holding , chicken coconut breaded 45f cold holding , heavy cream 46f cold holding ,
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soups reheating since 10 found at 12:00 recommended to reheat rapidly.rechecked found at 200F. **Corrected On-Site**
03E-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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.
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items in walk in cooler
02C-04-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided printed copy
02B-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter above 3 bay sink.
29-28-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle stripped and not working
27-16-4
Basic - Food stored on floor. Vegetables in walk in and boxes of cookies in walk in freezer
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean dishes on floor
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking utensil **Corrected On-Site**
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature 55F condenser coils froze up with blocks of ice.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front area
31B-04-4
6
Sep 23, 2022
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Carbon dioxide/helium tanks not adequately secured. By soda bag in a box
51-11-4
Basic - Ceiling tile missing. By storage closet
36-36-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Light not functioning. 2 under hood
36-62-4
82
Frequently Asked Questions
When was Chef Kelly's last inspected?
The most recent health inspection at Chef Kelly's on file is from Dec 12, 2025. The public record contains six inspections in total.
What is the most common violation at Chef Kelly's?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Chef Kelly's.
How does Chef Kelly's compare to other restaurants in Port St. Lucie?
Chef Kelly's most recently scored 95 out of 100, which is higher than the Port St. Lucie average of 80.
Has Chef Kelly's inspection record improved over time?
Yes. Recent inspections at Chef Kelly's have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Chef Kelly's means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chef Kelly's inspected?
Based on the inspection history on file, Chef Kelly's is inspected around two times per year on average.
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