Senor Jose's Mexican Restaurant & Cantina
466 SW. Port Saint Lucie Blvd, Unit 119-120, Port Saint Lucie, FL 34953 · Permanent Food Service · License 6603091
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 Sep 23 routine inspection5 high priority (3 fixed by the Sep 28 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 13 basic (1 repeat); basic violations cost 12 at most-39
- Safety score61
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 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hot hot holding table needs cleaning.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked shrimp.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked yesterday shrimp 46°F cold holding. Cook discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish over cooked soup in walk in cooler. Employee corrected.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef in walk in cooler.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Informed Owner of 2 areas where it is needed.
Intermediate4
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.
Cooked pork.
Repeat violation
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
2 employees on site. Both signed.
Fixed on the spot
Code 27, Water source: No hot running water at three and four bay compartment sinks, hand sinks, and restroom hand sinks.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Looked over current plans on file. Observed 1 hand washing sink under steam table was removed and 1 removed by 3 bay sink.
Basic13
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
Produce cook line cooler.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados with sticker.
Food stored on floor.
Bulk oil. Employee picked up.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Front counter.
Fixed on the spot
In-use knife stored in cracks between pieces of equipment.
Removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Ice buildup in walk-in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
On storage shelf.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Under hot holding table needs cleaning. And drain under 4 bay sink.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
In kitchen area.
Hole in or other damage to wall.
By Exit door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ware Washing area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.