The Jade Bowl
Last inspected: Apr 8, 2026
47
Score
Inspectors have visited The Jade Bowl 10 times, with records going back to 2022. The Jade Bowl was last inspected on Apr 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around 10 violations lately and about 13 violations before that.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Restaurants in Port St. Lucie average 81, so The Jade Bowl trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in one of the reach in freezers. Education provided. Manager started to correct. **Corrective Action Taken**
08A-17-6
High Priority - Nonfood-grade bags used in direct contact with food. Plastic to go bags used to store raw chicken in reach in freezer. Operator is starting to replace bags with food grade bags. **Corrective Action Taken**
14-31-5
High Priority - 4 Live, small flying insects found near empty soy sauce buckets dry storage area. Employee is actively trying to remove and cleaning and will sanitize after. **Corrective Action Taken**
35A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sink. Manager provided. **Corrected On-Site**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. With holes in bathroom.
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Per Operator, is waiting for license to arrive by mail per phoned request. **Corrective Action Taken** **Repeat Violation**
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves needs cleaning. Soy sauce covers of bulk containers. Employee started to clean. **Corrective Action Taken** **Repeat Violation**
23-03-4
47
Nov 4, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jun 10, 2025
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs sitting out on table less than 15 mins. Advised to place back in cooler. Operator placed in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Please obtain quat test kit for quat tabs. Showed Operator which ones to buy.
16-37-1
Basic - Insect control device installed over food preparation area. Zapper sitting on top of bucket with food. Informed operator. Operator removed. **Corrected On-Site**
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and gaskets of reach in freezers. **Repeat Violation**
23-03-4
Basic - Operator does not permit customers to use bathroom. Out of service sign on door. Bathroom is working. Operator removed sign off door. Education provided.
32-24-5
Basic - Single-service articles not stored inverted or protected from contamination. Foam To go containers facing up on top of box and small foam containers in pan. Informed operator. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Frozen food items egg rolls, tempura in black refrigerator freezer. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over three compartment sink and 2 vents in kitchen.
36-34-5
Basic - Cloth used as a food-contact surface. Blue linen towel on top of cooked noodles. Operator removed. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Hole in or other damage to wall. Ceiling in bathroom.
36-24-5
39
Jan 23, 2025
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Non-food grade paper used as liner for food container. Restaurant Menus used to line pan touching direct food. Employees removed menus quickly. Educated provided. **Corrected On-Site**
14-86-1
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Informed employee of correct test kit to obtain.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door on Make top cooler. Employee cleaned. **Corrected On-Site**
23-24-4
Basic - Cloth used as a food-contact surface. Cloth cover pork dumplings. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. 2024. Informed employee how to log into website to obtain license. **Repeat Violation**
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light not functioning. In 3 areas of kitchen. 1 light bulb under hood. **Repeat Violation**
36-62-4
Basic - Missing drain plug at dumpster. In a shared plaza.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. In rice and cooked rice in rice maker. Employee removed. **Corrected On-Site** **Repeat Violation**
14-01-5
47
Jul 30, 2024
Routine - Food
6 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Jul 29, 2024
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 63f cold holding , cut cabbage 78f cold holding , broccoli 80f cooling, Pork wontons 192f cooking, pork dumplings 152f hot holding , shrimp 58f cold holding , chicken 59 f cold holding , pork cooked 58f cold holding , Brussels sprouts 53f cold holding , chicken cooked 73f cold holding , pooled eggs 58f cold holding , raw chicken 68f cold holding , cooked shrimp 71f cold holding , cooked chicken 55f cold holding , milk 59f cold holding , tofu 63f cold holding , beef 55f cold holding , Manager states all food was placed in cooler this morning from walk in cooler. Chicken battered 45f cold holding made last night **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meats over cook sausages and vegetables
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. In freezers
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by multiple boxes of oil. **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training appear to be falsified. All safe staff certificates have dates that have been written over or scratched out. Every three years employees must re take food safety trying to ensure they are knowledgeable about any new food safety concerns.
53B-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Light not functioning. Under hood
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in reach in cooler or refrigerators.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerator next to hand washing sink.
23-03-4
Basic - Open dumpster lid. In a shared plaza.
33-16-4
Basic - Outer openings not protected with self-closing doors. Back door **Repeat Violation**
35B-03-4
Basic - Stored food not covered. Chicken in walk in cooler, and multiple items in reach in cooler on line
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. In rice **Corrected On-Site**
14-01-5
Basic - Cloth used as a food-contact surface. Cloth covering wontons **Corrected On-Site**
21-05-5
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. Reach in cooler #1.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. 2024 displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Multiple boxes of oil on floor. **Corrected On-Site**
08B-47-4
Basic - Food stored on floor. Chicken in pan in walk in **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
21
Feb 29, 2024
Complaint Full
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at 3 compartment sink area, filled with dishes. Informed operator. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in kitchen.
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Informed operator. Sent to store to purchase chlorine and then located product. **Corrected On-Site** **Repeat Violation**
22-38-5
Intermediate - No soap provided at handwash sink. In front by cooks line. **Corrected On-Site**
31B-03-4
Basic - A minimum of one bathroom facility is not available for public use. At time the bathroom was not available, informed operator and removed sign and checked for working order. **Corrected On-Site**
32-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and drink on prep table. **Repeat Violation**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs stored on oven handle.
10-20-4
Basic - Outer openings not protected with self-closing doors. Back door open at time, with corn start and two crates of eggs outside door. Informed operator. **Corrected On-Site** **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer has food debris. **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. Stored in restroom at time, informed . Informed operator. **Corrected On-Site** **Repeat Violation**
25-05-4
50
Sep 20, 2023
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Multiple items in both reach in freezers. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal products over ready to sauces. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Used in multiple areas. **Corrected On-Site**
14-31-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went store and purchased. **Corrected On-Site**
22-38-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On the cooks line and at three compartment sink and employee restroom.
31B-02-4
Intermediate - No soap provided at handwash sink. Missing soap at hand sink in cook line and three compartment sink. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Inside the reach in cooler for chicken. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Knobs on oven are soiled and around the wok cooking station.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cooks line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on the cooks.
40-06-5
Basic - Equipment in poor repair. Gasket on walk in cooler door torn.
14-11-5
Basic - Food stored on floor. Liquid margarine, soy sauce, and hot sauce stored on floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. The cooks line
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Generic build up on smoker on outside doors and inside.
23-03-4
Basic - Outer openings not protected left back door open. **Corrected On-Site**
35B-03-4
Basic - Reach-in freezer, walk-in cooler interior/shelves have accumulation of soil residues. The freezer had accumulated food debris and food juice on shelves units. **Corrected On-Site**
22-16-4
Basic - Single-service articles improperly stored. Single service cases stored in rest room. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Multiple items in walk-in cooler and reach in freezers. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over food products in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at cooks line , three compartment sink.
29-11-4
23
Jan 19, 2023
Complaint Full
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Dec 21, 2022
Routine - Food
3 critical violations. 6 major violations. 13 minor violations.
View 22 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Menus used to line sheet pans for cooked chicken
14-86-1
High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used to store cooked food.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs and raw beef over cooked chicken and cooked beef, and clean cut vegetables in the walk in cooler.
08A-02-6
Intermediate - Cutting boards badly stained
22-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 bay sink
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes in the hand sink
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Went to store to get bleach. **Corrected On-Site**
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, beef in the walk in cooler.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Unwashed fruits/vegetables stored over lean cut ready-to-eat vegetables.
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water.
06-01-5
Basic - Reuse of single-service or single-use articles. Vinegar jug top cut used as a scoop
25-32-4
Basic - Pork dumplings, cooked shrimp and cream cheese wontons not covered in freezer.
08B-12-5
Basic - Oil, soy sauce and butter stored on floor.
08B-38-4
Basic - Drill used as mixer.
14-47-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour and sugar. **Corrected On-Site**
14-01-5
Basic - Cooks with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Gaskets on cook line cooler soiled. Hood filters heavily soiled. Exterior of the cook line equipment spiked with heavy grease build up.
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Recommend to place on the bottom shelf of white reach in freezer.
08B-49-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
18
Frequently Asked Questions
When was The Jade Bowl last inspected?
The most recent health inspection at The Jade Bowl on file is from Apr 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Jade Bowl?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at The Jade Bowl.
How does The Jade Bowl compare to other restaurants in Port St. Lucie?
The Jade Bowl most recently scored 47 out of 100, which is lower than the Port St. Lucie average of 81.
Has The Jade Bowl's inspection record improved over time?
Yes. Recent inspections at The Jade Bowl have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Jade Bowl 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 The Jade Bowl inspected?
Based on the inspection history on file, The Jade Bowl is inspected around three times per year on average.
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