Lady P Jamaican Jerk

1696 Port St Lucie Blvd, Port St Lucie, FL 34952 · Permanent Food Service · License 6603125

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 11, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (1 repeat), 8 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

11 violations found

First visitAug 11, 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.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over vegetables manager moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Multiple areas thank you bags used to store food recommended ziplock style or bakery bags
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Multiple cooked items in reach in freezer
  Repeat violation
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish Thawing at room temperature still frozen manager placed under running water
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bag of sugar manager placed on shelf
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Wood used as shelf nor sealed
  Cutting board has cut marks and is no longer cleanable.manager disposed
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In restroom supplied sign
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  In shared plaza
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Back door self close broken
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
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.