Delicias de la Abuela INC
1180-1184 SE Port St Lucie Blvd, Port St Lucie, FL 34952 · Permanent Food Service · License 6603193
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-13
- Safety score87
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 visitSep 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Beet salad 9-14-26, tomato onions cooked mix dated 9-9-26
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Garlic sauce 55f cold holding ,
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In back area employee replaced
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Jug of bulk oil
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Sliding cooler in front area ambient 57f cold holding , do not store any potentially hazardous foods in cooler until it is able to maintain 41f or below
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.