How many inspections has D & D Meats in Port St Lucie had?

D & D Meats 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 D & D Meats in Port St Lucie find?

D & D Meats in Port St Lucie was most recently inspected by FDACS on September 15, 2025 (Focused Inspection).

Has D & D Meats in Port St Lucie had any stop-sale or stop-use orders?

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

What are the most common violations at D & D Meats in Port St Lucie?

The most frequently cited FDACS violations at D & D Meats 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; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 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 P.

D & D Meats in Port St Lucie

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

390 Se Port St Lucie Blvd, Port St Lucie, FL 34984

St. Lucie County · Grocery Store < 15,000 sq ft · FDACS
Owner: D & D Meat Supplies INC
FDACS Estab #: 379884

Overview

D & D Meats in Port St Lucie, FL has 2 FDACS food safety inspections on record with 23 violations.

2FDACS Insp.

23Violations

Last inspected FDACS: September 15, 2025

D & D Meats 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.

2025 — 1 inspection

Sep 15, 2025 — Focused Inspection· Focused Inspection

Inspector: SHASHWATEE PAUL, ENVIRONMENTAL SPECIALIST II

Comments: Focused Inspection - Training purposes only.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Mar 13, 2023 — Met Inspection Requirements· 23 violations· Met Requirements

Inspector: SHASHWATEE PAUL

Comments: Employee Health Guidelines, Reporting Agreement, Food Allergy Awareness and Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Backroom area: Bag of rice stored inside dry storage area not covered. o

4-602.11(E) 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)

Food service area: Ice machine had build up of black mold like substances around ice chute. COS: Ice machine was washed, rinsed and sanitized during visit. x

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 does not correctly respond to questions that related to foodborne illnesses, symptoms and employee & management reporting responsibilities. Employee health guidelines and reporting agreement provided and discussed during visit. o

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Food processing area: Bucket of cabbage next to band saw shredded three days ago not date marked. Containers of cooked food items such as rice and beans inside walk-in cooler prepared three days ago not date marked. COS: All items were date marked during visit. x

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 a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided. o

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Food service area: Chlorine sanitizer solution inside bucket stored next to ice machine found with concentration over 200 PPM. COS: Sanitizer solution remade and proper concentration was verified during visit. x

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

Food service area: Hand sanitizer stored over single use plastic bags inside shelf next to cashier area . COS: Bags moved to proper location during visit. x Print Date: 3/13/2023 Page 2 of 5

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Food processing area: Employee eating in the processing area next to three compartment sink. COS: Employee food removed from food processing area when instructed about proper eating locations. 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 processing area: Employee washed hands for less then 10 seconds. COS: Employee washed hands for 20 seconds upon instructions. x Print Date: 3/13/2023 Page 1 of 5 8 Pf Citation Description: 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 Observation: Food processing area: Hand wash sink next to band saw used to fill a cup of ice with water and dump sanitizer solution. COS: Proper use of hand wash sink was discussed with manager. Hand wash sink next to three compartment sink was blocked by metal container inside basin. Food service area: Hand wash sink partially blocked by chest freezer next to ice machine and blocked by bucket inside basin. COS: Items were removed from hand wash sink basins during visit. 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 area: Hand wash sign not posted at hand wash sink next to ice machine. Food processing area: Hand wash sign not posted at hand wash sink next to three compartment sink. COS: Signs provided during visit. x

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

Food service area: Hand soap not available at hand wash sink next to ice machine. COS: Soap dispenser unclogged during visit. x

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area: Cheese stored inside reach-in cooler next to entrance and raisin & fruit mix stored on top of meat display cooler packaged onsite and available for consumer self service not labeled with ingredients, weight and establishment information. COS: Items were removed from consumer self service during visit. x

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

Food service area: Observed gap along bottom of back exit door next to ice machine. o

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

Food processing area: Bucket of shredded cabbage next to band saw, salted fish inside walk-in cooler and frying oil next to oven stored directly on floor. o

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 processing area: Employees not wearing effective hair and beard restraint while working with exposed foods. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Food processing area: Wet wiping cloth next to band saw not stored inside sanitizer solution between uses. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food processing area: Single use styrofoam containers stored on top shelf across from oven not inverted. Food service area: Single use tin containers stored above ice machine not inverted. COS: Items were stored inverted during visit. x

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food processing area: Knife stored under prep table next to oven found with broken handle. COS: Item was voluntarily discarded during visit. x

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Food service area: Milk crate used as shelving to store salted pig tail next to ice machine. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Food service area: Accumulation of dirt and debris on shelves under convection oven and next to cashier area. o

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Food service area: Trash can not available at hand wash sink next to ice machine. o Print Date: 3/13/2023 Page 3 of 5 52 Citation Description: Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113 Observation: Outside area: Dumpster lid left open. o

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

Food service area: Build up of dust, dirt and debris on floor under case of produce stored next to back exit door. o

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 processing area: Personal food stored on prep table next to oven and inside walk-in cooler with retail food items. COS: Personal food moved to proper location during visit. x

D & D Meats in Port St Lucie: Frequently Asked Questions

When was D & D Meats in Port St Lucie last inspected?: D & D Meats in Port St Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 15, 2025. Inspection type: Focused Inspection.
How many inspections has D & D Meats in Port St Lucie had?: D & D Meats 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 D & D Meats in Port St Lucie find?: D & D Meats in Port St Lucie was most recently inspected by FDACS on September 15, 2025 (Focused Inspection).
Has D & D Meats in Port St Lucie had any stop-sale or stop-use orders?: No, D & D Meats in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at D & D Meats in Port St Lucie?: The most frequently cited FDACS violations at D & D Meats 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; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11; 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 P.