Rise & Grind Cafe
1306-1308 SW St Lucie West Blvd, Port St Lucie, FL 34986 · Permanent Food Service · License 6603011
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 30 routine inspection1 high priority, 7 basic (1 repeat)-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 visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
Sausage 55f cold holding had cooler open was busy advised to rapid chill
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Bulk oil, bag in a box, hot sauce
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple drinks. Make sure drinks are kept away from food contact areas or are in a marked container so if they spill they do not contaminate any areas
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In grits
Fixed on the spot
Wood food-contact surface not properly sealed.
In waitstaff area middle island
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
By back door
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.
Umbrellas stored on shelf with canned goods
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Has paperwork waiting on fire department to sign off. Please submit as soon as possible
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.