PUEBLO VIEJO II

Name: PUEBLO VIEJO II
Address: 1301 S US 1, FT PIERCE, FL, 34950, US
Rating: 0

1301 S US 1, FT PIERCE, FL 34950

License #6602417

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 9 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PUEBLO VIEJO II in FT PIERCE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 106 total violations — 16 critical, 13 major, 77 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 22, 2026 shows 9 observation rows: no critical rows, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PUEBLO VIEJO II has a rough inspection history. Would you risk it?

F record

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

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
DBPR's combined hotel-and-restaurant inspection schema uses this column primarily for lodging findings (guest-room conditions, bedding, etc.) that are not relevant to InspectFL's food-service focus.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
DBPR's combined hotel-and-restaurant inspection schema uses this column primarily for lodging findings (guest-room conditions, bedding, etc.) that are not relevant to InspectFL's food-service focus.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in walk-in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Standing reach in cooler.
[14-45-4] Cardboard used to line nonfood-contact shelves. In storage area under gloves and paper napkins.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In liquor storage room.
[36-17-5] Floor tiles missing and/or in disrepair. Front counter bar area. Hole in floor on cooks line.
[08B-38-4] Food stored on floor. Bulk oil in storage area. Raw fish in bucket. Employee removed.
[10-08-5] Ice scoop handle in contact with ice. At front counter bar area.
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container. Advised to use utensils with a handle.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Black and red microwave.
[36-62-4] Light not functioning. 1 under hood system.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar area.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler. Make table on cooks line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook drinking water then going back to cooks line to continue cooking. Educated provided to remove gloves and had wash before working with food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions and peppers. Employee removed.
[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. Milk. Inspector placed date marked with information from staff.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy eggs. Manager proceeded to place asterisk on all menus.