Visit 01 — Routine - Food
Apr 30, 2026
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedGarbage overflowing or uncovered, or the premises not maintained.
Basic
Source: State of FloridaState inspection document
License No. 6602062|Public Food Service Establishment|St. Lucie County, FloridaInspected Apr 30, 2026
State of Florida Inspection Record
PUEBLO VIEJO
291 SW PORT ST LUCIE BLVD, PORT ST LUCIE, FL 34984
PUEBLO VIEJO keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 10 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Solid
81.3
Trailing year of inspections
How this kitchen compares
Against PORT ST LUCIE
Scores higher than 55% of the 258 inspected restaurants in PORT ST LUCIE on the trailing-year record.
Against St. Lucie County
0 high-priority violations on the trailing-year record — below the St. Lucie County average of 2.1.
This kitchen0
County average2.1
Below county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
8 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Routine - Food
Feb 23, 2026
Disposition
Warning IssuedHandwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate×3
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Clean equipment and utensils stored improperly or not air-dried.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Garbage overflowing or uncovered, or the premises not maintained.
Basic
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Basic
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 03 — Routine - Food
Aug 18, 2025
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedMisrepresenting or misbranding food — e.g. selling one product as another.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Clean equipment and utensils stored improperly or not air-dried.
Basic
Source: State of FloridaState inspection document
Visit 04 — Routine - Food
Aug 15, 2025
Disposition
Administrative complaint recommendedRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×3
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority×2
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate×2
Missing or inaccurate food and equipment thermometers.
Intermediate
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Misrepresenting or misbranding food — e.g. selling one product as another.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Clean equipment and utensils stored improperly or not air-dried.
Basic
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Basic
The establishment's license expired, not obtained, or not properly displayed.
Basic
Source: State of FloridaState inspection document
Visit 05 — Routine - Food
Apr 17, 2025
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×3
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Basic
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Restrooms not clean, stocked, or maintained as required.
Basic
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Basic
The establishment's license expired, not obtained, or not properly displayed.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 06 — Routine - Food
Nov 19, 2024
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic×2
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Restrooms not clean, stocked, or maintained as required.
Basic
Source: State of FloridaState inspection document
Visit 07 — Routine - Food
May 15, 2024
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×6
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority×2
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×2
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate×4
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
Clean equipment and utensils stored improperly or not air-dried.
Basic×2
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Restrooms not clean, stocked, or maintained as required.
Basic
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Basic
Source: State of FloridaState inspection document
Visit 08 — Routine - Food
Oct 23, 2023
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×2
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate×2
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
The establishment's license expired, not obtained, or not properly displayed.
Basic
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
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.
Every kitchen must have accessible handwash sinks stocked with soap, towels, and the required sign — and the sink cannot double as a dump or prep sink. When the handwash sink is blocked or empty, workers wash less often.
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.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
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. 6602062 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site