Tutto Fresco
Last inspected: Mar 17, 2026
78
Score
Public records show 11 inspections at Tutto Fresco stretching back to 2022. The most recent report on file is from Mar 17, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited two times.
Compared to the broader Port St. Lucie restaurant scene, this is about average. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
78
Dec 30, 2025
Routine - Food
No violations found.
100
Dec 1, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment moved high temp dish machine and three compartment sink over into another section. There is also a hand washing sink already in dish pit area. **Warning** - From follow-up inspection 2025-12-01: Per Senior Inspector, approved to extend 30 days. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Outside bar dish washer not able to run and test. Operator states will be getting serviced. **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
16-55-4
86
Sep 30, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
74
May 2, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Chef removed splitter from one spigot. Vacuum breaker was to another spigot. **Corrected On-Site**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water spigot at soda dispenser. And soda nozzles at onside bar. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. One of the bar sinks. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. By ware washing area. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Light not functioning. 1 light bulb under hood. **Corrected On-Site**
36-62-4
Basic - Floor tiles missing and/or in disrepair. Cracked tiles in kitchen, in front of mixer, and ware washing area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
58
Dec 5, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Jun 19, 2024
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Raw scallops over cooked foods in cooler. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over seafood in cooler drawer. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Artichoke in cook line cooler 50F due to being double pan over night. Chef discarded.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cook line, prep area and dish room **Corrected On-Site**
31A-09-4
Intermediate - No high temp test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 - 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
Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop food in cooler. **Corrected On-Site**
14-01-5
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.
06-09-1
Basic - Hood filters soiled with grease.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing in standing water. **Corrected On-Site**
06-01-5
30
Jan 11, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Using as a dump sink
31A-11-4
Intermediate - No high temperature test kit provided when using high temperature dish machine.
16-37-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dish machine 0 ppm. Do not use until ppm reaches 50ppm or above. Unit is not in service at this time. Owner called company
16-55-4
78
May 23, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
37
Feb 28, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage 45f cold holding , had cooler open advised rapid chill placed i. Walk-in. Freezer 2nd temp sausage cut 40f cold holding **Corrected On-Site**
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. O ppm 2nd run 100ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. In bar **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Cooks line center **Corrected On-Site**
29-49-6
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. A few tiles missing by dish-machine
36-30-4
55
Nov 2, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cooks line reading 200+++, remade bucket, now reading 100ppm **Repeat Violation**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Corrected On-Site**
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher sink **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above pizza prep table **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Take out containers **Corrected On-Site**
25-06-4
50
Frequently Asked Questions
When was Tutto Fresco last inspected?
The most recent health inspection at Tutto Fresco on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tutto Fresco?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Tutto Fresco.
How does Tutto Fresco compare to other restaurants in Port St. Lucie?
Tutto Fresco most recently scored 78 out of 100, which is about the same as the Port St. Lucie average of 81.
Has Tutto Fresco's inspection record improved over time?
Yes. Recent inspections at Tutto Fresco have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Tutto Fresco 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 Tutto Fresco inspected?
Based on the inspection history on file, Tutto Fresco is inspected around three times per year on average.
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