Clean Eatz Port ST Lucie
10836 SW Village Pkwy, Port St Lucie, FL 34987 · Permanent Food Service · License 6605209
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. precooked chicken 114°F hot holding.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-9
- Safety score91
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 23, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. precooked chicken 114°F hot holding.
Found in hot holding unit. Chicken was on flat top, then moved to hot holding unit. Hot holding unit not at proper temperature. Advised to reheat to 135°F.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked vegetables found at 171°F in walk in cooler with lid on. Education provided. Removed from cooler to ambient cool to 135°F.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Operator has paper copies.
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen chicken in standing water. Education provided.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.