Port Saint Wich
Last inspected: Dec 11, 2025
74
Score
Inspectors have visited Port Saint Wich eight times, with records going back to 2022. The most recent report on file is from Dec 11, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
The most common issue across all inspections has been “no proof provided that food employees are informed”, showing up three times.
The city-wide average sits at 80, which Port Saint Wich's 74 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
74
Jun 24, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 64F cold holding, egg raw shell 79F sitting out on counter for 15 minutes. Operator placed items in reach in cooler to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator made payment during inspection. **Corrected On-Site**
50-17-3
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. Employees signed. **Corrected On-Site**
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
64
Jan 14, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in refrigerator/freezer unit. Inspector corrected and informed Operator. **Corrected On-Site** **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded pork 47F cooling, cooked shredded pork 46-47F. Made last night at 12pm.
01B-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Found at 200 ppm. Operator removed and replaced with new solution and found sanitizer at 100 ppm. **Corrected On-Site**
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded pork 47F cooling, cooked shredded pork 46-47F. Made last night at 12pm.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked shredded pork. Operator removed pork. **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. E.G 11-26-24. Per Operator on site, stated Manager is waiting for it to come in mail.
53A-03-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
37
Aug 27, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cooked pork. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves then proceeded to make a customer sandwich. Manager educated. Employee washed hands. **Corrected On-Site**
12A-07-5
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. Provided Manager documentation. Manager educated employee and both signed on site. **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager stated he will remove ice to clean.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. In front of glass cooler.
36-03-4
61
Feb 29, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. First test chlorine at 0 ppm. Informed operator. Second test 100 ppm. **Corrected On-Site**
22-42-4
Basic - Stored food not covered. Stored drink packets open, not covered. **Repeat Violation**
08B-12-5
82
Oct 26, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Shredded pork held at 126F. Manager moved to stove for reheat. **Corrective Action Taken**
03E-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sliced steak stored on top shelf. Manager educated. **Corrected On-Site**
08A-05-6
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. Two new staff members. Document filled out at time. **Corrected On-Site**
11-26-1
Basic - Employee eating in a food preparation or other restricted area. **Repeat Violation**
12B-02-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Stored under hot holding display counter . **Corrected On-Site**
10-02-4
Basic - Stored food not covered. Open drink packets not covered. Informed Manager. **Corrected On-Site**
08B-12-5
58
Mar 23, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored.
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on broken gasket in reach in cooler
14-71-4
67
Oct 14, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Warewashing Facilities Maintained and Used
FL-24
55
Frequently Asked Questions
When was Port Saint Wich last inspected?
The most recent health inspection at Port Saint Wich on file is from Dec 11, 2025. The public record contains eight inspections in total.
What is the most common violation at Port Saint Wich?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Port Saint Wich.
How does Port Saint Wich compare to other restaurants in Port St. Lucie?
Port Saint Wich most recently scored 74 out of 100, which is lower than the Port St. Lucie average of 80.
Has Port Saint Wich's inspection record improved over time?
Results have been roughly steady. Inspections at Port Saint Wich have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Port Saint Wich 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 Port Saint Wich inspected?
Based on the inspection history on file, Port Saint Wich is inspected around three times per year on average.
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