Holiday Inn Express Port ST Lucie

10120 S Federal Hwy, Port St Lucie, FL 34952 · Permanent Food Service · License 6600835

Official report

out of 100

Grade F

Safety score 31 of 100

Latest visit: Jul 22, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
6 high priority (3 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot), 7 basic (1 repeat)
-49
Administrative complaint on Jul 22
Counts in full until a follow-up finds the problems fixed
-20
Safety score31

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

17 violations found

First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 6 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  French toast 77°F cold holding. Ham 77°F cold holding. cheese 46°F cold holding Advised to rapid chill. Operator was double panning, education provided. Recheck slice cheese 43°F cold holding.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  For Cook, education provided.
  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. Found at 0 ppm. Switched lines, reprimed, and found at 50 ppm.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 live near dish machine.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Expired April 1st, 2026.
  Administrative complaint
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.
  Gravy and 1/2 gallon milk.
- 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.
  Cook Shelby.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Tool box at bar sink. Removed. Education provided.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bulk oil. Supervisor removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 25, Single-service items: Single-service articles improperly stored.
  In buffet storage area.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink at bar.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  At bar.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  In front of walk in freezer.
- 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 on cutting board.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.