Island Pig and Fish Tradition
10148 SW Discovery Way, Port St Lucie, FL 34987 · Permanent Food Service · License 6605319
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection6 high priority (2 fixed by the Sep 10 follow-up, 4 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 4 basic (2 repeats)-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 · 2 visitsRoutine inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 1 can of dived tomatoes. Employee removed from shelf.
Fixed on the spot
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked potatoes.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Chicken salad dated 8/30 today is 9/9. Cooked meatloaf dated 8/19. Found on cook line. Employees discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. boiled egg 45°F cold holding, crab 45°F cold holding.
Advised to rapid chill. potatoes 61°F cold holding;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Mac and cheese sauce 99°F hot holding. Not directly in steamer. Out since 11. Education provided. Employee removed.
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. 0 ppm. Reprimed and reran 2x and found at 100ppm.
Fixed on the spot
Intermediate3
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 for 2 days ago.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For dish washer
Repeat violation
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/ 5 present.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Bbq sauce in walk in cooler. Employee corrected.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Closed by employee in a shared plaza.
Fixed on the spotRepeat violation
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.
Sweater near clean plastic containers.
Fixed on the spot
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Business license reads 40 seats. Establishment has a total of 73. Seating eval resent.
Repeat 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.
- Stop sale
- An order that the food can’t be sold or served.