Savanna Marathon
8580 S US Hwy 1, Port Saint Lucie, FL 34952 · Permanent Food Service · License 6605332
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 Oct 1 routine inspection6 high priority (4 fixed by the Oct 5 follow-up, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic-29
- Safety score71
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 visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
- First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 49f cold holding , eggs 51f cold holding , tomato and onion mix 50f cold holding, pasta salad 45f, Rice 57f cold holding , pasta 56f cold holding , beans 57f cold holding , pork 47f cold holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken tenders 112f out less then 30 mins advised to rapid reheat
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Pork, rice, beans, pasta made yesterday found today at unsafe temperatures. Items were in closed container spoke about proper cooling procedures.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over vegetables, raw eggs over cooked meats employee placed items in proper places
Fixed on the spot
Code 11, Employee health: Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
Printed and signed.
Fixed on the spot
Intermediate3
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 items
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In kitchen employee replaced
Fixed on the spot
No soap provided at handwash sink.
In kitchen employee replaced
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Beef thawing at room temperature
Code 08, Food protection and cross-contamination: Equipment stored on floor with food cooking, all food items must be stored on a clean surface about the floor.
Food stored on floor.
Bags of rice, employee placed on shelf
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.