Pupuseria Las Delicias Restaurant
8757 S US Hwy 1, Port St Lucie, FL 34952 · Permanent Food Service · License 6603186
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 Sep 17 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 basic-9
- Administrative complaint on Sep 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score79
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 visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Meat mixture beef 57f cold holding , cheese 55f cold holding ,advised to rapid chill added a ice bath Pico de gallo 47f cold holding , cabbage cut 46f cold holding , manager states the cooler was at 40 degrees and they got busy and cooler was left open advised food needs to stay at or below 41f degrees at all times,
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of chemicals stored next to sodas, employee moved
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
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.