9106 SW SHINNECOCK DR, PORT ST LUCIE, FL 34986
ASTOR CREEK CLUB has a mixed inspection record — 17 violations in the past year, including 5 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 17 violations, including 5 high-priority and 0 Emergency Orders of Closure.
Scores higher than 15% of the 258 inspected restaurants in PORT ST LUCIE on the trailing-year record.
5 high-priority violations on the trailing-year record — above the St. Lucie County average of 2.1.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Missing or expired food manager certification, or employee food-safety training not documented.
Restrooms not clean, stocked, or maintained as required.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Clean equipment and utensils stored improperly or not air-dried.
Restrooms not clean, stocked, or maintained as required.
This visit closed with no further action required.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Restaurants must buy food from licensed, inspected suppliers, keep it wholesome, and hold on to shellfish harvest tags that trace oysters and clams back to the waters they came from. Sourcing matters because food from outside the approved chain skips every safety control that normally happens before it reaches the kitchen.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6605309 — you can read the original documents yourself and compare.