St Lucie Hong Kong House
Last inspected: Feb 23, 2026
61
Score
St Lucie Hong Kong House appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Feb 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
St Lucie Hong Kong House's latest score of 61 falls below the Port St. Lucie average of 81. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
61
Aug 18, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
35
Apr 23, 2025
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 76F ambient. Employee placed in cooler to rapid chill. Left out under 1 hour. **Corrective Action Taken**
03A-03-5
Basic - 1 Dead roaches on premises found in storage nook. Manager removed quickly. **Corrected On-Site**
35A-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Guest/men's.
32-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler.
08B-49-4
Basic - Food stored on floor. Bulk oil. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Storage nook.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82F. Informed Manager. Manager removed water and did not refill. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of small reach in cooler and white reach in freezer. Hood filters. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple items in small reach in cooler and 2 door standing cooler. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
47
Nov 19, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
58
May 28, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw prepped chicken stored on top of bean sprouts in walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cooks line. Ambient of 76f. Operator stated it has been out for one hour. Advised to move to cooler to rapid chill. **Corrective Action Taken**
03A-03-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One new hire, operator stated employee has been here for a few months.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items in walk in cooler without date marks.
02C-02-5
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. 1 new hire. Provided form to operator to sign **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook on cook line drinking from unenclosed beverage container
12B-12-5
Basic - Food stored on floor. Watermelon and bins of various foods on floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 84f. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled in grease 2. Exterior oven,wok table, salamander soiled **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Reuse of aluminum can to store broccoli on cooks line
25-32-4
Basic - Stored food not covered. Cooked chicken, egg rolls in walk in cooler
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
37
Oct 23, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 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. One new employee had fill out and sign in book for employee reporting group **Corrected On-Site**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior oven and salamander soiled
23-03-4
Basic - Screen in door torn/in poor repair. Back door
36-60-5
78
May 26, 2023
Routine - Food
No violations found.
100
May 18, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 3 live roaches in kitchen areas. Operator killed one **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On shelves in kitchen. Raw chicken stored in bus tub over a bus tub of cooked chicken. Operator moved **Corrected On-Site**
08A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Food stored on floor. On cook line multiple plastic jugs with sauces and oil stored on the floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on cook line are soiled **Repeat Violation**
23-03-4
Basic - Screen in door torn/in poor repair - vermin present. Rear door to kitchen has a torn screen
35B-09-4
61
Dec 28, 2022
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ,cooked chicken , cooked rice walk in cooler
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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. Employee jacket on single serve containers **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets reach in freezer Gaskets 2 door reach in cooler
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer Gaskets 2 door reach in cooler
23-03-4
Basic - Stored food not covered. Egg rolls walk in cooler
08B-12-5
61
Frequently Asked Questions
When was St Lucie Hong Kong House last inspected?
The most recent health inspection at St Lucie Hong Kong House on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at St Lucie Hong Kong House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at St Lucie Hong Kong House.
How does St Lucie Hong Kong House compare to other restaurants in Port St. Lucie?
St Lucie Hong Kong House most recently scored 61 out of 100, which is lower than the Port St. Lucie average of 81.
Has St Lucie Hong Kong House's inspection record improved over time?
Results have been roughly steady. Inspections at St Lucie Hong Kong House have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at St Lucie Hong Kong 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 St Lucie Hong Kong House inspected?
Based on the inspection history on file, St Lucie Hong Kong House is inspected around three times per year on average.
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