ZEST KITCHEN AND BAR

Name: ZEST KITCHEN AND BAR
Address: 1347 ST LUCIE WEST BLVD, PORT ST LUCIE, FL, 34986, US
Rating: 25.1

1347 ST LUCIE WEST BLVD, PORT ST LUCIE, FL 34986

License #6605095

🍺 Bar/Pub ℹ️

25.1 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

ZEST KITCHEN AND BAR in PORT ST LUCIE currently holds an InspectFL Health Score of 25.1 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 11, 2026. Across those visits, inspectors documented 97 total violations — 12 critical, 18 major, 67 minor.

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Record snapshot

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The latest inspection on September 11, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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DBPR

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ZEST KITCHEN AND BAR 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 ↗

Disposition: Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. 2 plum tomatoes cans.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Duck over fish in walk in cooler. Operator corrected.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Raw tuna, bronzino, and sea bass.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Quail eggs over sauces in walk in cooler.
[36-03-4] Cove molding at floor/wall juncture broken/missing. In kitchen near stove.
[52-01-4] Identity of food or food product misrepresented. On specials menu, Carolina flounder is listed. Education provided. Operator corrected menus.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container with no handle in panko. Manager removed.
[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 next to slicer. Removed by owner of cell phone.
[14-11-5] Equipment in poor repair. Gasket for walk in freezer.
[36-22-4] Floor area(s) covered with standing water. In front of walk in freezer.
[14-69-4] Ice buildup in walk-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to bar. Manager posted sign.
[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. Found at 25 ppm. Reran and primed and still found at 25ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 46F cold holding at bar. Advised to cool down. Per manager, was in and out of cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Dish washer employee unable to tell Inspector how and when to check if dish washer is sanitizing properly. Cook translated between Inspector and employee. Cook educated.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ For D.C and S.C.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna on todays special menu. Assistant manager printed new menus.