VICKY BAKERY

Name: VICKY BAKERY
Address: 1234 SW GAITLIN BLVD STE 108, PORT ST LUCIE, FL, 34953, US
Rating: 89.8

1234 SW GAITLIN BLVD STE 108, PORT ST LUCIE, FL 34953

License #6605314

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

VICKY BAKERY in PORT ST LUCIE currently holds an InspectFL Health Score of 89.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 14, 2026. Across those visits, inspectors documented 10 total violations — 4 critical, 3 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 17, 2025

The latest inspection on January 14, 2026 shows 10 observation rows: 4 critical, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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
[33-16-4] Open dumpster lid. In a shared plaza. Employee closed.
[50-09-4] Current Hotel and Restaurant license not displayed. Ownership verified by Manager. License current. Owner attempted to log into account to print.
[08B-38-4] Food stored on floor. Bulk oil. Shift leader removed.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Raw shell eggs pooled 64F cold holding. Shift leader stated they are using a 4- hour time plan. Shift leader placed time mark.
[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.
[08B-02-4] Displayed food not properly protected from contamination. Establishment offering samples at order counter not protected. Provided education and advised to place in a covered area. Employee removed.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked shell egg. Employee discarded and education provided.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs pooled 64F cold holding. Walk in cooler - shredded pork 43-49F cold holding. Advised to rapid chill.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For empanadas and pooled eggs. Emailed and filled out by Operator.

Community reaction

What do locals think?

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Community pulse