Perkins 1037
9202 S Federal Hwy, Port St Lucie, FL 34952 · Permanent Food Service · License 6601779
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection1 high priority (fixed on the spot), 4 basic (1 repeat)-8
- Safety score92
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 26, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cheese sliced 50f cold holding , butter 51f cold holding , unit was open for service advised to rapid chill placed in walk in 2nd temp butter 48f cooling, sliced cheese 43f cooling 2nd temp pies 43-46f cooling, Front pies 48-50f cold holding , placed in another cooler
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Bulk oils
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cooler with pies ambient 50f cold holding ,
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
On back door bottom corners
Repeat 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.
Keys on counter, purse in storage area
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.