PUEBLO VIEJO ST LUCIE WEST

Name: PUEBLO VIEJO ST LUCIE WEST
Address: 270 NW PEACOCK BLVD STE 101 & 102, PORT ST LUCIE, FL, 34986, US
Rating: 17.7

270 NW PEACOCK BLVD STE 101 & 102, PORT ST LUCIE, FL 34986

License #6602873

🌮 Mexican/Latin ℹ️

17.7 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 13 findings · 3 critical

Routine - Food

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Quick take

PUEBLO VIEJO ST LUCIE WEST in PORT ST LUCIE currently holds an InspectFL Health Score of 17.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 92 total violations — 14 critical, 23 major, 55 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 25, 2024

The latest inspection on September 24, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

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Inspection coverage

82%

Inspector notes

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PUEBLO VIEJO ST LUCIE WEST has a rough inspection history. Would you risk it?

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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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
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.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
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.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
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: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Bar.
[36-62-4] Light not functioning. 1 light bulb.
[36-22-4] Floor area(s) covered with standing water. In bar area where tile is cracked.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 outside back of building. And 1 in bathroom inside kitchen.
[14-11-5] Equipment in poor repair. Gaskets of cold make table cooler in kitchen.
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Filters removed for cleaning, observed in 3 compartment sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bathroom located in kitchen.
[36-64-5] Objectionable odors in other areas of the establishment. Notice odor or odd smell coming from and/or around dish machine in bar area. Employee aware and as noted odor as well.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocado. Employee corrected. Education provided.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper on menu. Inspector checked invoice and box in freezer and found misrepresenting of fish product. Operator will either change menu or make sure supplier is providing Red Snapper.
[31A-09-4] Handwash sink not accessible for employee use at all times. In warehouse washing area wooden cutting boards. Employee removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Huevos Rancheros made over easy eggs on menu.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For bar high temp.
[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/. CFM showed up during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bathroom located in kitchen.
[31B-03-4] No soap provided at handwash sink. Bathroom located in kitchen.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen. Informed Manager.
[14-01-5] Bowl or other container with no handle used to dispense food. In diced tomatoes and red sauce in walk in cooler.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient thermometer reading 40-50F. Informed Manager. Manager called to be serviced.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line.
[36-62-4] Light not functioning. 1 light bulb under hood.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In kitchen and bar sinks. Emailed Manager sign. Manager printed and posted.
[29-49-6] Standing water in bottom of reach-in-cooler. On cooks line and small 2 door cooler. Employee removed water.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef cooked ground beef 46F cooling, cooked shredded beef 46-47F cooling, pinto beans cooked 46F cooling
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shredded beef in walk in cooler. Informed Employee.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed standing water on top of lid and employee moved lid and water drained on to uncovered tomatoes paste.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef cooked ground beef 46F cooling, diced tomatoes 46F cold holding, shredded beef 46-47F cooling, pico 46F cold holding, shredded cheese 45F cold holding, milk 45F cold holding, raw beef 45F cold holding, pinto beans cooked 46F cooling,
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46F cold holding, pico 46F cold holding, shredded cheese 45F cold holding, milk 45F cold holding, raw beef 45F cold holding, shredded cheese 46F cold holding. Items prepared over 24 hours ago.
[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. Educated staff.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles and water tab. Manager removed, cleaned and sanitized.
[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/ Manager showed up during inspection.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added a glass high temp dishwasher to bar.
[16-37-1] No test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No way to test high temp dish machine. Informed Manager of what to get.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Walk in cooler ambient thermometer reading at 55-60f. gasket needs fixing of walk in cooler, and door handle missing inside door of walk in cooler. Walk in cooler was serviced on site by Technician.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Microwave needs cleaning, left over food debris and grease.
[36-62-4] Light not functioning. 2 light bulbs under hood.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed to Manager.
[29-49-6] Standing water in bottom of reach-in-cooler. On cooks line.
[08B-12-5] Stored food not covered. Raw chicken found in walk in freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans 50f cold holding, beans 56f cold holding, cooked ground meat 48f cold holding raw meat 53f cold holding, shredded cheese 48f cold holding, cooked chicken 54f cold holding. Walk in cooler ambient thermometer is reading 60f. Recommend Manager to call to get fixed. Manager aware and has called someone to come service. Manager is placing everything else on ice or has moved tcs products to freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 45f cold holding, raw steak 47f cold holding, Shredded cheese 46f cold holding. Recommend to Cook to rapid chill. Cook placed all items in walk in cooler. Beans 50f cold holding, beans 56f cold holding, cooked ground meat 48f cold holding raw meat 53f cold holding, shredded cheese 48f cold holding. All found in walk in cooler. Prepared yesterday. Manager stated staff likes to keep walk in cooler door open to keep cool. Educated Manager and staff on temps, cooling procedures, and keeping door closed when not in use.
[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 opener more than 24 hours not labeled.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar. Manager placed paper towels until she can find batteries.