THE JADE BOWL

Name: THE JADE BOWL
Address: 3067 SW PORT ST LUCIE BLVD, PORT ST LUCIE, FL, 34953, US
Rating: 40.9

3067 SW PORT ST LUCIE BLVD, PORT ST LUCIE, FL 34953

License #6603048

🥤 Juice/Smoothie ℹ️

40.9 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 8 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

THE JADE BOWL in PORT ST LUCIE currently holds an InspectFL Health Score of 40.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 98 total violations — 13 critical, 15 major, 70 minor.

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Record snapshot

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The latest inspection on April 8, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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THE JADE BOWL 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.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. With holes in bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed. Per Operator, is waiting for license to arrive by mail per phoned request.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves needs cleaning. Soy sauce covers of bulk containers. Employee started to clean.
[35A-02-7] 4 Live, small flying insects found near empty soy sauce buckets dry storage area. Employee is actively trying to remove and cleaning and will sanitize after.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic to go bags used to store raw chicken in reach in freezer. Operator is starting to replace bags with food grade bags.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in one of the reach in freezers. Education provided. Manager started to correct.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sink. Manager provided.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over three compartment sink and 2 vents in kitchen.
[21-05-5] Cloth used as a food-contact surface. Blue linen towel on top of cooked noodles. Operator removed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-24-5] Hole in or other damage to wall. Ceiling in bathroom.
[35B-02-4] Insect control device installed over food preparation area. Zapper sitting on top of bucket with food. Informed operator. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and gaskets of reach in freezers.
[32-24-5] Operator does not permit customers to use bathroom. Out of service sign on door. Bathroom is working. Operator removed sign off door. Education provided.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Foam To go containers facing up on top of box and small foam containers in pan. Informed operator.
[08B-12-5] Stored food not covered. Frozen food items egg rolls, tempura in black refrigerator freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs sitting out on table less than 15 mins. Advised to place back in cooler. Operator placed in walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Please obtain quat test kit for quat tabs. Showed Operator which ones to buy.

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by multiple boxes of oil.
[14-01-5] Bowl or other container with no handle used to dispense food. In rice
[21-05-5] Cloth used as a food-contact surface. Cloth covering wontons
[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. Reach in cooler #1.
[50-09-4] Current Hotel and Restaurant license not displayed. 2024 displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple boxes of oil on floor.
[08B-38-4] Food stored on floor. Chicken in pan in walk in
[10-20-4] In-use tongs stored on equipment door handle between uses.
[36-62-4] Light not functioning. Under hood
[05-09-4] No conspicuously located ambient air temperature thermometer in reach in cooler or refrigerators.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerator next to hand washing sink.
[33-16-4] Open dumpster lid. In a shared plaza.
[35B-03-4] Outer openings not protected with self-closing doors. Back door
[08B-12-5] Stored food not covered. Chicken in walk in cooler, and multiple items in reach in cooler on line
[14-31-5] Nonfood-grade bags used in direct contact with food. In freezers
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meats over cook sausages and vegetables
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 63f cold holding , cut cabbage 78f cold holding , broccoli 80f cooling, Pork wontons 192f cooking, pork dumplings 152f hot holding , shrimp 58f cold holding , chicken 59 f cold holding , pork cooked 58f cold holding , Brussels sprouts 53f cold holding , chicken cooked 73f cold holding , pooled eggs 58f cold holding , raw chicken 68f cold holding , cooked shrimp 71f cold holding , cooked chicken 55f cold holding , milk 59f cold holding , tofu 63f cold holding , beef 55f cold holding , Manager states all food was placed in cooler this morning from walk in cooler. Chicken battered 45f cold holding made last night
[53B-11-4] Records/documents for required employee training appear to be falsified. All safe staff certificates have dates that have been written over or scratched out. Every three years employees must re take food safety trying to ensure they are knowledgeable about any new food safety concerns.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Inside the reach in cooler for chicken.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Knobs on oven are soiled and around the wok cooking station.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on cooks line.
[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 stored on the cooks.
[14-11-5] Equipment in poor repair. Gasket on walk in cooler door torn.
[08B-38-4] Food stored on floor. Liquid margarine, soy sauce, and hot sauce stored on floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. The cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Generic build up on smoker on outside doors and inside.
[35B-03-4] Outer openings not protected left back door open.
[22-16-4] Reach-in freezer, walk-in cooler interior/shelves have accumulation of soil residues. The freezer had accumulated food debris and food juice on shelves units.
[25-05-4] Single-service articles improperly stored. Single service cases stored in rest room.
[08B-12-5] Stored food not covered. Multiple items in walk-in cooler and reach in freezers.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over food products in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink at cooks line , three compartment sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Used in multiple areas.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal products over ready to sauces.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Multiple items in both reach in freezers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On the cooks line and at three compartment sink and employee restroom.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee went store and purchased.
[31B-03-4] No soap provided at handwash sink. Missing soap at hand sink in cook line and three compartment sink.