Rebel #820 in Lucie

6601 S Us Highway 1 Port St, Lucie, FL 34952

Overview

Rebel #820 in Lucie, FL has 2 FDACS food safety inspections on record with 29 violations and 1 stop-sale or stop-use enforcement action.

2FDACS Insp.
29Violations
1Stop-Sale Orders

Last inspected FDACS: June 6, 2025

Rebel #820 in Lucie: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

— 1 inspection
— Met Sanitation Inspection Requirements· 19 violations· 1 stop-sale order· Met Requirements

Inspector: CANDICE ATKINS, ENVIRONMENTAL SPECIALIST II

Person in charge: DEANA IESLIN

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Food service: Observed employee leaving food service area through door and return with the same gloves to continue food service. COS: Employee washed hands and donned a new pair of single use gloves. x Print Date: 6/6/2025 Page 1 of 4 14 Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E) Observation: Drink station: Sticky old food residue found inside dispenser of frozen coffee nozzles. COS: Frozen coffee machines emptied and moved to three compartment sink for cleaning and sanitization.
4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Drink station: Sticky residue found inside fountain machine nozzles. COS: All nozzles moved to three compartment sink for cleaning and sanitization.
3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Food service: Pizza slices found inside hot holding case with internal temperature taken with an accurate thermometer between 122-131 degrees F. COS: Pizza slices were voluntarily discarded during visit. See Supplements. x
2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
No verifiable means of employee health reporting responsibility. Industry handout provided.
2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge is unable to answer questions on employee health. Y o
2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Written procedures for vomit and diarrhea events not provided during visit. Industry document provided during visit.
7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Office: Liquid hand soap stored over single use cookie bags on wire rack across from hand sink. Storage room: Lighters stored over ready to eat foods on wire racks. COS: Proper separation was verified by inspectors. Y o x
2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP
Food service: Observed food employee prior to preparing food wash hands for less than 20 seconds. COS: employee re-washed hands correctly. x
6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14
Food service: No hand wash sign provided in the hand wash sink during visit. Hand wash signs provided during visit.

Good Retail Practice Violations

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15
Bathroom hallway: Light coming through gaps of the emergency exit door.
6-501.11 The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.111(D)
Outside: Trees hanging over the building.
3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11
Walk in Cooler: Open cases of drinks stored on the floor.
2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Food service: Effective hair restraints were not worn by food workers during food processing.
4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13
Retail: Stainless steel ledges and shelf near drink station has rust like stains.
5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf
Backroom: No backflow prevention device attached to splitter on threaded faucet of mop sink.
6-501.19 Toilet room doors not kept closed except during maintenance and cleaning. 6-501.19
Men's restroom: Door does not fully self close.
6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Walk-in cooler: Unsealed cement floors in walk-in cooler.
6-501.11 Physical facilities not maintained in good repair. 6-501.11
Backroom: Broken floor tiles found behind the door with hole in the floor. Office: Broken floor tiles.
94 Food establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption beyond the scope of the existing permitted food extablishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days.
This food establishment was found to be carrying food products containing Kratom while not being designated as a Kratom Food Establishment. The Food Establishment shall remit payment of the appropriate fee within 10 days. Contact the Business Center at 850-245- 5520 for further assistance o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Met Inspection Requirements· 10 violations· Met Requirements

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement provided. Vomiting and diarrhea guidance document provided.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP
Retail - multiple packages of raw eggs stored next to and touching gallons of milk located inside reach in display cooler. Cos - raw eggs removed during inspection. x Print Date: 4/25/2024 Page 1 of 4 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Establishment does not have written procedures for vomiting or diarrhea events.
2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Food employee does not respond correctly to questions relating to foodborne illnesses or symptoms associated with diseases transmissible through food. o
6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Back - missing paper towels for hand sink next to 3 bay sink.
5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf
Back - packaged beer stored on top of hand sink basin located next to 3 bay sink.cos packaged beer moved during inspection.
95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.
No certified food protection manager.

Good Retail Practice Violations

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Back - multiple clean food containers not stored inverted located on rack above 3 bay sink.
6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Back - soil floor along the wall located at 3 bay sink area.
6-501.11 Maintenance tools such as brooms, mops, vacuum cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113
Back - maintenance ladder stored touching single service cups located on storage rack.
6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110
Food service - multiple employees food stored commingled with consumer's wholesome foods located inside small cooler adjacent to hand sink.
99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Food permit not displayed conspicuous.

Rebel #820 in Lucie: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Rebel #820 in Lucie
DateOrder TypeProductBrand/LotReason
STOP SALE ORDER AND RELEASE — Number of Packages: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Rebel #820 in Lucie: Frequently Asked Questions

When was Rebel #820 in Lucie last inspected?
Rebel #820 in Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 6, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Rebel #820 in Lucie had?
Rebel #820 in Lucie has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Rebel #820 in Lucie find?
Rebel #820 in Lucie was most recently inspected by FDACS on June 6, 2025 (Met Sanitation Inspection Requirements).
Has Rebel #820 in Lucie had any stop-sale or stop-use orders?
Yes, Rebel #820 in Lucie has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Rebel #820 in Lucie?
The most frequently cited FDACS violations at Rebel #820 in Lucie are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.

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