Jerk City Restaurant
8007 S US 1, Port St Lucie, FL 34952 · Permanent Food Service · License 6602120
What drove the grade
Stop Sale issued due to food originating from an unapproved source.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 basic-12
- Safety score88
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 visitOct 21, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food originating from an unapproved source.
7-1/2 gallons of Baddal's coconut quencher no agricultural license
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheese 60f cold holding , manager stated employee had cooler opened advised to rapid chill, manager placed in freezer to rapid chill
Fixed on the spot
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Just needs to be added to the digital menu Emailed bulletin
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In 2 door fridge and walk in cooler, walk in cooler has one outside but is not properly working advised to get on for inside unit
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in chest freezer in meat cutting room lid is coming off
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Near breaker box in back prep area
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.
- 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.