Kactus Flavors of Mexico INC
6700 S US Hwy 1, Port St Lucie, FL 34952 · Permanent Food Service · License 6602291
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (no follow-up needed), 5 basic-14
- Safety score86
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 22, 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.
8 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 on time/temperature control for safety food due to temperature abuse.
Rice 54-57 left over from last night manager disposed of
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Rice 54-57f cold holding ,
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Rice from last night found next day 54-57f cold holding ,
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of bag in a box
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On prep table
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Pans on bottom shelf
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
On cooks cooler
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.