Carmela Toast and Coffee Bar
10308 SW Discovery Way, Port St Lucie, FL 34987 · Permanent Food Service · License 6605311
What drove the grade
1 Live, small flying insects found in kitchen area.
How the score was calculated
- Starting score100
- Violations at the Jul 14 complaint inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 4 intermediate (fixed on the spot), 1 basic (1 repeat)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitSep 1, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
C76Complaint inspection9 violations, 4 high priority No follow-up needed
- First visitJul 14, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter tab 68°F cold holding. Sitting out for 3 hours per employee. Advised to rapid chill. recheck 54°F cold holding.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over shakshuka. Employee removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violation
Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in kitchen area.
Employee removed.
Fixed on the spot
Intermediate4
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.
Heavy whipping cream. Employee dated.
Fixed on the spot
Code 11, Employee health: 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.
Provided printed copy for interns / employees. All signed.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Manager used hand washing sink to wash off coffee equipment. Education provided.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Next to storage area.
Fixed on the spot
Basic1
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.
Drinks and bags on shelf next to single service items. Manager removed bag.
Fixed on the spotRepeat violation
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.