Pueblo Viejo II
1301 S US 1, Ft Pierce, FL 34950 · Permanent Food Service · License 6602417
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 high priority (1 fixed on the spot, 1 repeat), 8 intermediate (1 repeat), 16 basic (2 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-59
- Extension granted on Sep 22Counts in full until a follow-up finds the problems fixed-3
- Safety score38
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 51, Other sanitary and safe operation: Plan review submitted and approved - renovations were made or are in progress.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic6
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Mop sink is there needs to drain
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Light not functioning.
More time given
- First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 2 cans of tomato paste
Repeat violation
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Cooked Ground beef dated 9-3-26. Cooked shredded beef dated 9-2-26
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked ground beef 9-3-26, cooked shredded beef 9-2-26
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken breast cold holding 48°F, raw shrimp cold holding 48°F, raw beef chunks cold holding 47°F, raw pork shredded cold holding 38°F, raw tomatoes cold holding 47°F less than 4 hours recommended to place in the walk in cooler to rapid chill to 41°F. Rechecked items found 42°F to 43°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw eggs over produce
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Containers of raw chicken beef and pork not date marked
Code 11, Employee health: 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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Rinsed in prep sink. Directed to wash in hand sink
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. According to plans a hand sink is located in the dish washing area that's been removed
Code 51, Other sanitary and safe operation: 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/. Plans on file don't reflect current layout at time of inspection. Ice machine removed from the dry storage area, only 1 ice machine at time of inspection.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3 employee on shift at time of inspection expired in January 2026
Repeat violation
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic16
Code 08, Food protection and cross-contamination: Tamales in walk in freezer food not covered.
Repeat violation
Food not stored at least 6 inches off of the floor.
Jug of grease. Togo bags on floor in storage room area
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Measuring cup used as scoop for sugar
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Water bottle on reach in cooler
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on fridges and prep table cooling unit for tall stand up cooler reading 52°F for duration of inspection.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Racks in back storage area rusty
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
According to plans mop sink was located outside the back door.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Walk in cooler and freezer
Worn, torn and/or soiled floors/carpeting.
Build up of debris behind shelves of walk in closet.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Walk in closet wall is unpainted wood
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling of kitchen soiled with dried grease like substance
Light not functioning.
Far right hood light out.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Keys over tomatoes. Removed
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Inside storage room area.
No Heimlich maneuver/choking sign posted.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.