Southpaw Brewing Company Florida

10332 SW Discovery Way, Port St Lucie, FL 34987 · Permanent Food Service · License 6605295

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 4, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (fixed on the spot), 3 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug42026

Routine inspection

8 violations found

First visitAug 4, 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.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked grilled chicken made at 10:30am found at 2:30 at 106°F.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Grilled chicken made at 10:30am found in walk in cooler. Education provided, manager removed from cooler.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Ahi tuna on menu and on brunch menu over easy egg. Employee corrected.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked chicken and cooked rice found covered with condensation. Education provided. Corrected on cooked rice.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles at bar and can opener.
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Manager removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Being cleaned.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  In a shared plaza.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.