How many inspections has Bakery in Port St Lucie had?

Bakery in Port St Lucie has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Bakery in Port St Lucie find?

Bakery in Port St Lucie was most recently inspected by FDACS on February 10, 2026 (Focused Inspection).

Has Bakery in Port St Lucie had any stop-sale or stop-use orders?

No, Bakery in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.

Bakery in Port St Lucie

Name: Bakery in Port St Lucie Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

7131 S Us Highway 1, Port St Lucie, FL 34952

St. Lucie County · Retail Bakery · FDACS
Owner: Best Caribbean Bakery
FDACS Estab #: 425526

Overview

Bakery in Port St Lucie, FL has 2 FDACS food safety inspections on record with 11 violations.

2FDACS Insp.

11Violations

Last inspected FDACS: February 10, 2026

Bakery in Port St 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.

2026 — 1 inspection

Feb 10, 2026 — Focused Inspection· Focused Inspection

Inspector: JOSE PAVON, SANITATION AND SAFETY SPECIALIST

Comments: Establishment was closed at time of visit .

No violations or enforcement actions recorded for this inspection.

2025 — 1 inspection

Jan 21, 2025 — Met Preoperational Inspection Requirements· 11 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. Request # 5124325 Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

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

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

Establishment does not have written procedures for vomiting or diarrhea events.

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

Missing soap and paper towels for all hand sinks inside establishment.

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 certificate at food establishment.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

No probed thermometer for the assessing, receiving and holding of temperature control for safety food.

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Processing - 3 bay sink unsealed from wall. Back - sink's located inside men's and women's restroom's unsealed from wall.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

No sanitizer test kit available.

4-301.13 Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13

Missing drain boards for 3 bay sink.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Back - door to both men's and women's restroom's not self- closing.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back - no covered trash receptacle provided for women's restroom.

5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11

Outside - trash dumpster placed on soil dirt.

Bakery in Port St Lucie: Frequently Asked Questions

When was Bakery in Port St Lucie last inspected?: Bakery in Port St Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 10, 2026. Inspection type: Focused Inspection.
How many inspections has Bakery in Port St Lucie had?: Bakery in Port St Lucie has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Bakery in Port St Lucie find?: Bakery in Port St Lucie was most recently inspected by FDACS on February 10, 2026 (Focused Inspection).
Has Bakery in Port St Lucie had any stop-sale or stop-use orders?: No, Bakery in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Bakery in Port St Lucie?: The most frequently cited FDACS violations at Bakery in Port St 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; 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 Pf.