Pueblo Viejo
Last inspected: Feb 23, 2026
50
Score
Pueblo Viejo has been inspected nine times since 2022. The latest inspection on file is from Feb 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 20 violations earlier in the record.
Across the inspection history, “cove molding at floor/wall juncture broken/missing” is the issue that surfaces most often, recorded three times.
Restaurants in Port St. Lucie average 81, so Pueblo Viejo trails the local norm. The pattern in the record is worth a careful look.
9
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
50
Aug 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on menu, establishment is using/ found Crimson snapper in walk in freezer. Education provided to staff. **Admin Complaint** - From follow-up inspection 2025-08-18: **Time Extended**
52-04-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2025-08-18: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Next to prep station. - From follow-up inspection 2025-08-18: **Time Extended**
24-27-4
82
Aug 15, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
20
Apr 17, 2025
Routine - Food
1 critical violation. 2 major violations. 16 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Found in standing reach in cooler raw shrimp over cooked onions and peppers and cut onions. Manager fixed. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed in both English and Spanish. **Corrective Action Taken**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs served on menu. Operator had employee start to place asterisk on all menus. **Corrective Action Taken**
02B-01-5
Basic - 4 In-use tongs stored on equipment door handle of oven between uses. **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned. **Corrected On-Site**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee bathroom doors. **Repeat Violation**
32-04-4
Basic - Cardboard used to line food-contact shelves. In walk in cooler. Manager removed. **Corrected On-Site**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in both employee bathrooms.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Next to stackable ovens.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's jacket on top of beans and personal bag on dry goods shelf.
40-06-5
Basic - Floor tiles missing and/or in disrepair. On cooks line. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Bucket of Salsa verde and bulk container of queso found on floor in walk in cooler. Employee placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven has accumulation food debris. Stacked oven.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Emailed. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen middle sink. **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Yellow rice and cooked beans found in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standstill/ no running water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Current Hotel and Restaurant license not displayed. Manager provided. **Corrected On-Site**
50-09-4
32
Nov 19, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
May 15, 2024
Routine - Food
8 critical violations. 4 major violations. 20 minor violations.
View 32 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over cooked shrimp, raw shrimp and raw chicken. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes made yesterday found at 50f ambient cooling. Milk found at 50f cold holding, green sauce homemade found at 50f cold holding. Discarded by Manager.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk found at 50f cold holding, green sauce homemade found at 50f cold holding. Discarded by Manager. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes made yesterday found at 50f ambient cooling. Discarded by Manager on site. **Corrective Action Taken**
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp. **Corrected On-Site**
08A-05-6
High Priority - Dented cans present. See stop sale. 1 can of tomato paste. Removed by Manager. **Corrective Action Taken**
01B-01-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw beef over raw shrimp. **Corrected On-Site**
08A-16-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee removed and cleaned on site. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as prep sink. In bar area miscellaneous items in sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink.in bar area. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine needs cleaning. **Corrected On-Site**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. For both women's and men's bathrooms.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink found on coffee equipment. Manager discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons and book bag found on top of rice. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Handle of reach in cooler.
14-11-5
Basic - Floor area(s) covered with standing water. In between tiles in front of stove and in front of 3C sink.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Near 3C sink and in kitchen in front of stove.
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Bulk containers of food in walk in cooler found on floor. **Corrected On-Site**
08B-47-4
Basic - Food stored on floor. Lard found on floor next to ice machine **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle inverted in rice and beans containers. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. In bar area a cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods of reach in cooler needs cleaning.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados being cut by prep lady on cook line.. **Corrected On-Site** **Repeat Violation**
08B-39-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and other utensils. **Corrective Action Taken**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of plate rack in kitchen.
25-06-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Recommend to place wet cloths in sanitizer bucket.
21-09-4
Basic - Cove molding at floor/wall juncture broken/missing. In kitchen near oven. **Repeat Violation**
36-03-4
7
Oct 23, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 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 shrimp on cooks line, and in walk in freezer **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink. In woman's restroom it was sanitizer employee changed out for soap **Corrected On-Site**
31B-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cove molding at floor/wall juncture broken/missing. At end of cooks line
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in sandwich line still bearing sticker.
08B-39-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws on bar counter in customers reach **Repeat Violation**
25-27-4
47
May 18, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Dec 1, 2022
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 45f cold holding , rice 54f cold holding , shredded chicken 52f cold holding, corn 45 f cold holding , beef 50f cold holding , pork 57-47f cold holding , Manager states door was propped open for prep in the am less that 1 1/2 hours ago. Advised to keep door shut and open and close only as needed. Items need to be rapidly chilled. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On top of sandwich unit on line interior heavily soiled **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink on cooks line, and by dish machine **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. On cooks line **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In multiple items **Warning**
14-01-5
Basic - Ceiling tile missing. In kitchen area **Repeat Violation** **Warning**
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. On cooks line **Repeat Violation** **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning**
36-73-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas stored in between wall and pipe **Corrected On-Site** **Warning**
10-02-4
Basic - Light not functioning. Under hood system **Warning**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sandwich unit on cooks line **Repeat Violation** **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. In mens restroom **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf on cooks line, under flat top on cooks line **Warning**
23-03-4
Basic - Open dumpster lid. In shared plaza **Warning**
33-16-4
Basic - Ripped/worn tin foil used as shelf cover. On cook line **Warning**
14-20-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust.in dish area, under hand sink on line all heavily soiled **Warning**
36-27-5
25
Frequently Asked Questions
When was Pueblo Viejo last inspected?
The most recent health inspection at Pueblo Viejo on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Pueblo Viejo?
Across the inspection record, “cove molding at floor/wall juncture broken/missing” has been cited three times, more than any other issue at Pueblo Viejo.
How does Pueblo Viejo compare to other restaurants in Port St. Lucie?
Pueblo Viejo most recently scored 50 out of 100, which is lower than the Port St. Lucie average of 81.
Has Pueblo Viejo's inspection record improved over time?
Yes. Recent inspections at Pueblo Viejo have averaged around eight violations per visit, down from roughly 20 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pueblo Viejo means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pueblo Viejo inspected?
Based on the inspection history on file, Pueblo Viejo is inspected around three times per year on average.
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