The Saints Pub

2601 Se Morningside Blvd, Port St. Lucie, FL 34952

Bar / Pub

Last inspected: Feb 24, 2026

Score

Medium Risk

Public records show eight inspections at The Saints Pub stretching back to 2022. The Saints Pub was last inspected on Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.

Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.

Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.

Compared to other Port St. Lucie restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 24, 2026

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

Hands Clean and Properly Washed

FL-08

Food Contact Surfaces Clean and Sanitized

FL-22

Sep 15, 2025

Routine - Food

3 critical violations. 1 major violation. 2 minor violations.

View 6 violations

Certified Food Manager Identification

FL-02

Hands Clean and Properly Washed

FL-08

Required Records Available; Shellstock Tags/Labels

FL-14

Equipment, Food and Non-Food Contact Surfaces Approved

FL-35

Plumbing Maintained; Sewage Disposal

FL-51

Toilet Rooms Maintained

FL-53

Mar 20, 2025

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sauerkraut 87f hot holding, advised to rapid heat Sauerkraut 169f reheat **Corrected On-Site**

03B-01-6

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

14-69-4

Sep 3, 2024

Routine - Food

1 critical violation. 1 minor violation.

View 2 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese shredded 47f cold holding , cheese sliced 49f cold holding Advised to rapid chill , 2nd temperature cheese slices 40f cold holding , cheese shredded 39f cold holding , **Corrected On-Site**

03A-02-5

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**

10-20-4

Apr 17, 2024

Routine - Food

5 minor violations.

View 5 violations

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Required Records Available; Shellstock Tags/Labels

FL-14

Food Contact Surfaces Clean and Sanitized

FL-22

Plumbing Maintained; Sewage Disposal

FL-51

Hands Clean and Properly Washed

FL-08

Dec 6, 2023

Routine - Food

2 critical violations. 1 major violation. 5 minor violations.

View 8 violations

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee picked up fries to plate no gloves, employees disposed of fries and remade **Corrected On-Site**

09-01-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese sliced 50f cold holding advised to rapid chill Placed in bottom of cooler **Corrective Action Taken**

03A-02-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, microwave

22-02-4

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

22-20-5

Basic - Bowl or other container with no handle used to dispense food. In bulk items **Corrected On-Site** **Repeat Violation**

14-01-5

Basic - Cutting board has cut marks and is no longer cleanable.

14-09-4

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**

10-20-4

Basic - Waste line missing at soda gun holster. In bar area

29-17-4

Jun 8, 2023

Routine - Food

1 critical violation. 2 major violations. 2 minor violations.

View 5 violations

Certified Food Manager Identification

FL-02

Required Records Available; Shellstock Tags/Labels

FL-14

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Approved Thawing Methods Used

FL-31

Food and Non-Food Contact Surfaces Designed and Constructed

FL-50

Dec 22, 2022

Routine - Food

1 critical violation. 2 major violations. 5 minor violations.

View 8 violations

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. 25ppm must use three compartment sink until correct ppm 100ppm 2nd test changed chemical **Corrected On-Site**

22-41-4

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink

31A-11-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer

22-02-4

Basic - Accumulation of debris on exterior of warewashing machine.

16-21-4

Basic - Bowl or other container with no handle used to dispense food. Plate in chicken wings

14-01-5

Basic - Carbon dioxide/helium tanks not adequately secured.

51-11-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag **Corrected On-Site**

40-06-5

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

22-20-5

Show all 8 inspections Show less

Frequently Asked Questions

When was The Saints Pub last inspected?

The most recent health inspection at The Saints Pub on file is from Feb 24, 2026. The public record contains eight inspections in total.

What is the most common violation at The Saints Pub?

Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at The Saints Pub.

How does The Saints Pub compare to other restaurants in Port St. Lucie?

The Saints Pub most recently scored 70 out of 100, which is lower than the Port St. Lucie average of 81.

Has The Saints Pub's inspection record improved over time?

Results have been roughly steady. Inspections at The Saints Pub have averaged around four violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at The Saints Pub 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 The Saints Pub inspected?

Based on the inspection history on file, The Saints Pub is inspected around three times per year on average.

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