SARA'S KITCHEN AND BAR

Name: SARA'S KITCHEN AND BAR
Address: 10156 SW DISCOVERY WAY, PORT ST LUCIE, FL, 34987, US
Rating: 25.5

10156 SW DISCOVERY WAY, PORT ST LUCIE, FL 34987

License #6605285

🍺 Bar/Pub ℹ️

25.5 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 15 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SARA'S KITCHEN AND BAR in PORT ST LUCIE currently holds an InspectFL Health Score of 25.5 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 October 20, 2026. Across those visits, inspectors documented 69 total violations — 12 critical, 18 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 7, 2025

The latest inspection on October 20, 2026 shows 15 observation rows: 2 critical, 4 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SARA'S KITCHEN AND BAR has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Removed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 2 Ice buckets.
[31B-03-4] No soap provided at handwash sink. Bar.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At bar.
[41-10-4] Toxic substance/chemical improperly stored. Blue substance next to mixer. Employee removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Ware washing sink. Operator provided.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue substance.
[50-09-4] Current Hotel and Restaurant license not displayed. 2026. Manager provided.
[08B-38-4] Food stored on floor. Pickles and raw meat in walk in cooler and multiple items in walk in freezer. Employee attempted to move some items.
[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/ 9 present. Manager arrived during inspection.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Expo employee. Education provided and employee removed gloves and washed hands.

Disposition: Warning Issued
[33-16-4] Open dumpster lid. In a shared plaza.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Bacon next to hand washing sink. Operator moved bacon away from sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Employee corrected.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee Raw shell eggs in backup cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Dish washer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Ice buckets, cups , and pans at ware washing area.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Inside 126. Outside 27 seats. Per Operator.
[08B-38-4] Food stored on floor. Pot of potatoes and bulk oil in kitchen area.
[10-20-4] In-use tongs stored on equipment door handle between uses. On cook line. Removed by cook.
[35B-02-4] Insect control device installed over food preparation area. 2 zappers near or over food contact surfaces. Education provided and recommendations. Operator removed.
[36-62-4] Light not functioning. 2 light bulbs under hood system.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich cooler.
[25-32-4] Reuse of single-service or single-use articles. Reuse of orange juice bottles.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ground beef patties thawing at room temperatures. Educated and removed by employee.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Produce in walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 door standing shredded potatoes 48F cooling, chowder 49F cooling.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over chicken salad. Operator corrected.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw salmon and then went cook line to touch another food item. Education provided.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door standing shredded potatoes 48F cooling, chowder 49F cooling. Cut tomatoes and Greek yogurt, - 3 containers of shredded potatoes 48-50F cooling, chowder 49F cooling.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45F cold holding cut Tuesday, Greek yogurt 44F cold holding.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Some Items on time plan were not time marked correctly when inquired to both employees and operator. Please make sure to educate staff and mark time based on written instructions.
[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. 8 gallons of fresh squeezed orange juice made in house.
[41-10-4] Toxic substance/chemical improperly stored. Cleaners and sprays over soda bag in a box.
[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. Sliced desserts.
[52-10-4] Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Educated Operator on fresh squeezed juice. Operator will need to remove fresh squeezed from menu. Per supervisor, no immediate AC, due to new menu item. Operator intends to remove wording of fresh squeezed from menu.
[31A-09-4] Handwash sink not accessible for employee use at all times. In kitchen area blocked by boxes. And, bar mats at bar. Operator removed.
[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 side/ garnish area. 2 coolers and equipment. And, a dessert cooler.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new employee. Provided printed copy.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chowder.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 bottles with blue liquid.

Disposition: Warning Issued
[33-16-4] Open dumpster lid. In a shared plaza.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed.
[10-20-4] 1 In-use tongs stored on equipment door handle between uses. Removed by Manager.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment has total of 120 seats in side and have added an additional 33 seats combined both to inside and outside. Emailed stealing evaluation form.
[21-10-4] Soiled dry wiping cloth in use. 2 on cooks line. Advised to change out. Manager corrected.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw beef thawing in prep sink, still frozen. Advised to run cool running water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker on cooks line. Removed by employee.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Stored in mop sink. Employee inverted.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm. Reran and advised to cool down water as water was steaming. Rechecked and found at 100 ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad 45F cold holding, chicken salad 48F cold holding, egg salad 46F cold holding in cold line cooler. Flip top cooler door has been opened. Advised to rapid chill items. Manager removed items to rapid chill. Education provided.
[31A-11-4] Handwash sink used for purposes other than handwashing. Knives in sink next to cold line station. Employee removed. And, Glass cup in sink at bar.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu items under Friends with Benedicts. Crabmeat Benny on weekend special menus. Manager had employee start to correct during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue liquid. Per Manager, is glass cleaner.