Sunset Grill

12900 SW Midnight Stream Blvd, Port St Lucie, FL 34987 · Permanent Food Service · License 6605305

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
3 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot), 4 basic
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 9, 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:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Official report, on the Florida DBPR website
First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. 1 broken in walk in cooler. Chef removed.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut tomatoes 48°F cold holding, ranch dressing 70°F cold holding, butter 70f cold holding. Sitting in an inefficient ice bath method. Product not surrounded by ice and water. Advised to rapid chill and correction method.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Soup 114-135°F hot holding. Not all parts are at 135°F. Advised to rapid reheat. Rechecked and found at 165°F.
  Fixed on the spot
Intermediate5
- 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.
  Cold smoked salmon on main menu and brunch menu and Cesar dressing made with raw shell eggs.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. For brunch menu. Provided printed copy and posted.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Utensils. Education provided and removed.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Operator corrected.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Chef Damon, DJ, server.
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Butter thawing ambient. Education provided.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Prep cook.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cook line.
- 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.
  Cell phone on table. Employee removed.
  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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.