Meating Street Steakhouse & Seafood
10553 Meeting St, Port Saint Lucie, FL 34987 · Permanent Food Service · License 6603177
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 Jul 30 routine inspection2 high priority (1 fixed by the Jul 31 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 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 · 2 visitsRoutine inspection
- Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
- First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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 on time/temperature control for safety food due to temperature abuse.
Grill cooler cook pasta cooked pasta. Seafood cooler raw salmon, raw fish, squid, raw chicken raw shrimp.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Grill cooler cook pasta 67°F cold holding, cooked pasta 67°F cold holding. Seafood cooler raw salmon 71°F cold holding, raw fish 70°F cold holding, squid 67°F cold holding, raw chicken 70°F cold holding, raw shrimp 70f cold holding. Operator discarded all TCS items.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Operator corrected one tag from 7/20. Missing dates of June and May. Missing date on 1 oyster tag.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Server 3/26.
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
1 Gasket of reach in seafood cooler.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Seafood cooler was unplugged from cleaning. Ambient 55°F. Came down to 40°F by end of inspection.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Missing 2 lids.
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.