AVIVA PORT ST LUCIE

Name: AVIVA PORT ST LUCIE
Address: 590 NW LAKE WHITNEY PL, PORT ST LUCIE, FL, 34986, US
Rating: 78

590 NW LAKE WHITNEY PL, PORT ST LUCIE, FL 34986

License #6605270

78 Grade C / 100

Mixed Health Record

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Latest inspection

July 13, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AVIVA PORT ST LUCIE in PORT ST LUCIE currently holds an InspectFL Health Score of 78 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 13, 2026. Across those visits, DBPR recorded 13 total findings; InspectFL has detailed violation rows for 11 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 13, 2026 shows 11 observation rows: 3 critical, 5 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Heavy whipping cream and half and half found at bar. Staff unable to determine when opened.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw egg shell bath 48F cooling,, 2nd batch of cut tomatoes 45F cold holding. Advised to rapid chill. Per cook, had door open. Cook placed on ice bath. rechecked egg bath 42F cold holding, cut tomatoes 44F cold holding.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bins. Person in charge corrected.
[29-49-6] Standing water in bottom of reach-in-cooler. Salad cooler.
[31B-03-4] No soap provided at handwash sink. Warewashing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone at front counter. Education provided. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Linen and spray bottle in sink at front counter. Removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area. And one of the sinks on cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half per cook opened yesterday. Heavy whipping cream and half and half at bar.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher found at 0 ppm. Bottle is empty. Person in charge replaced. Primed and reran, 50 ppm.

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Community pulse