Aviva Port ST Lucie
590 NW Lake Whitney Pl, Port St Lucie, FL 34986 · Permanent Food Service · License 6605270
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 6 intermediate (1 fixed on the spot, 1 repeat), 3 basic-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Diced white potatoes.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
See stop sale. Heavy whipping cream and half and half found at bar. Staff unable to determine when opened.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw egg shell bath 48°F cooling,, 2nd batch of cut tomatoes 45°F cold holding. Advised to rapid chill. Per cook, had door open. Cook placed on ice bath. rechecked egg bath 42°F cold holding, cut tomatoes 44°F cold holding.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Bar dishwasher found at 0 ppm. Bottle is empty. Person in charge replaced. Primed and reran, 50 ppm.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Half and half per cook opened yesterday. Heavy whipping cream and half and half at bar.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Linen and spray bottle in sink at front counter. Removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Warewashing area. And one of the sinks on cook line.
Repeat violation
No soap provided at handwash sink.
Warewashing area.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees.
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 & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bins. Person in charge corrected.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Salad cooler.
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.
Cell phone at front counter. Education provided. Employee removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.