The Tesoro Club
Last inspected: Apr 8, 2026
90
Score
Going back to 2022, The Tesoro Club has 13 inspections in the public record. The Tesoro Club was last inspected on Apr 8, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “operator is doing a special process” has been the most frequent reason, cited five times.
The Tesoro Club's latest score of 90 sits above the Port St. Lucie average of 81. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - mussel tags not marked with last date served. From February. - From follow-up inspection 2026-04-08: **Time Extended**
01C-03-4
90
Apr 6, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar cooler half and half 50F cold holding, half and half 50F cold holding; server station milk 50F cold holding. Manager removed to be discarded. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half and gallon of milk.
01B-02-5
Intermediate - mussel tags not marked with last date served. From February.
01C-03-4
Basic - Water leaking from condenser in walk in cooler. Water is being captured by plastic bins. **Corrective Action Taken**
29-11-4
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. 2 separate units. One at bar and one at server station. Operator called to get serviced. Ambient thermometer reads 50F. **Corrective Action Taken**
14-74-7
61
Oct 31, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Jul 9, 2025
Routine - Food
No violations found.
100
May 1, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Deli ham 3.05 and chorizo 1.6. cooked Short rib 1.65 **Warning**
01B-13-4
Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. HACCP plan has been submitted but has not been approved by Division. Found in reach in freezer cooked Short rib 1.65. Chef discarded. **Warning**
03G-29-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Deli ham 3.05 and chorizo 1.6 **Warning**
03G-54-1
Basic - Light not functioning. 1 light bulb under hood. **Corrected On-Site** **Warning**
36-62-4
Basic - Food stored on floor. Bulk oil. **Corrected On-Site** **Warning**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank outside. **Corrected On-Site** **Warning**
51-11-4
52
Nov 1, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued due to reduced oxygen packaging fish not removed from original package and thawed.
01B-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. **Corrected On-Site**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna not identified on menu with asterisk. Chef correcting menu's on site. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and storage unit sink downstairs. **Corrected On-Site**
31B-02-4
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. Maui not cut open.
06-09-1
61
Apr 8, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
67
Feb 14, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-10: Hacapp plan has been submitted waiting on approval. Has been revived by district . **Time Extended** - From follow-up inspection 2024-02-14: HACCP plan received and currently under review. Must be complied by next inspection **Time Extended**
03G-50-1
90
Jan 10, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-10: Hacapp plan has been submitted waiting on approval. Has been revived by district . **Time Extended**
03G-50-1
90
Jan 3, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. - From follow-up inspection 2024-01-03: **Time Extended**
03G-05-5
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - From follow-up inspection 2024-01-03: **Time Extended**
03G-04-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bulk container **Corrected On-Site** - From follow-up inspection 2024-01-03: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Paper towel used in herbs **Corrected On-Site** - From follow-up inspection 2024-01-03: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avacado with sticker still on in sandwich unit - From follow-up inspection 2024-01-03: **Time Extended**
08B-39-4
43
Oct 18, 2023
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Stop Sale issued due to adulteration of food product. Fish in ROP packaging Halibut 1 pound Salmon 8 pounds Shrimp 1/2 pound
01B-03-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roasted garlic dated September. Manager disposed of products **Corrected On-Site**
02C-01-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
03G-04-5
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.
53B-13-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna **Warning**
02B-01-5
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.
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Repeat Violation** **Warning**
03G-50-1
Basic - Raw fruits/vegetables not washed prior to preparation. Avacado with sticker still on in sandwich unit
08B-39-4
Basic - Bowl or other container with no handle used to dispense food. In bulk container **Corrected On-Site**
14-01-5
Basic - Cloth used as a food-contact surface. Paper towel used in herbs **Corrected On-Site**
21-05-5
32
Jun 23, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
58
Dec 6, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
95
Frequently Asked Questions
When was The Tesoro Club last inspected?
The most recent health inspection at The Tesoro Club on file is from Apr 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Tesoro Club?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at The Tesoro Club.
How does The Tesoro Club compare to other restaurants in Port St. Lucie?
The Tesoro Club most recently scored 90 out of 100, which is higher than the Port St. Lucie average of 81.
Has The Tesoro Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Tesoro Club have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Tesoro Club 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 The Tesoro Club inspected?
Based on the inspection history on file, The Tesoro Club is inspected around four times per year on average.
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