St Lucie Draft House
Last inspected: Feb 3, 2026
82
Score
St Lucie Draft House has been inspected 10 times since 2022. The most recent report on file is from Feb 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
St Lucie Draft House scores about where you'd expect for a Port St. Lucie restaurant. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
82
Jul 29, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
61
Feb 7, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 55F. Manager discarded. **Repeat Violation**
03A-02-5
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-13-4
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**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream 55F **Repeat Violation**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand washing sink. Employee removed. **Corrected On-Site**
31A-09-4
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**
02C-02-5
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**
24-05-4
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.
06-09-1
Basic - Floor area(s) covered with standing water. Where cracked tile is on front of fryers in kitchen.
36-22-4
Basic - Floor tiles missing and/or in disrepair. In front of fryers in kitchen.
36-17-5
Basic - Grease receptacle lid open, broken, or missing. Manager closed. **Corrected On-Site**
33-29-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Emailed. Manager printed and posted. **Corrected On-Site**
51-13-4
32
Sep 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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**
53A-03-7
Basic - - From initial inspection : Basic - Ice buildup in walk -in freezer - From follow-up inspection 2024-09-24: **Time Extended**
14-69-4
86
Sep 23, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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. 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**
03A-02-5
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**
22-41-4
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.
53A-03-7
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
02C-02-5
Basic - Ice buildup in walk -in freezer
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
05-09-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in eggs **Corrected On-Site**
14-01-5
45
May 9, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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.
12A-07-5
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**
03B-01-6
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
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles coolers by fryer station and handles of walk in cooler.
23-24-4
Basic - Floor soiled/has accumulation of debris. Dish machine station.
36-73-4
Basic - Open dumpster lid. Informed Manager. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of lettuce and oranges in walk-in cooler. Informed Manager. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to fryers.
36-27-5
52
Dec 5, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
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**
08A-05-6
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**
01B-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**
03A-02-5
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**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. On bar shelf with drinks **Corrected On-Site**
41-10-4
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**
02B-01-5
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Food stored on floor. Soy sauce and onion in storage area **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
37
Jun 23, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
29
Dec 21, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw shrimp walk in cooler **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Soda Gunn nozzle **Corrected On-Site**
22-02-4
Intermediate - Identity of food or food product misrepresented. Tuna poke served with nachos not identified on menu as being served raw
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke served raw with nachos
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Salad station. Operator discarded **Corrected On-Site**
14-09-4
Basic - Drain cover(s) missing. **Corrected On-Site**
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets salad cooler Hood filters **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
43
Frequently Asked Questions
When was St Lucie Draft House last inspected?
The most recent health inspection at St Lucie Draft House on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at St Lucie Draft House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at St Lucie Draft House.
How does St Lucie Draft House compare to other restaurants in Port St. Lucie?
St Lucie Draft House most recently scored 82 out of 100, which is about the same as the Port St. Lucie average of 81.
Has St Lucie Draft House's inspection record improved over time?
Results have been roughly steady. Inspections at St Lucie Draft House have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at St Lucie Draft House 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 St Lucie Draft House inspected?
Based on the inspection history on file, St Lucie Draft House is inspected around three times per year on average.
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