ZEST KITCHEN AND BAR

Name: ZEST KITCHEN AND BAR
Address: 1347 ST LUCIE WEST BLVD, PORT ST LUCIE, FL, 34986, US
Rating: 79.3

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

License #6605095

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ZEST KITCHEN AND BAR in PORT ST LUCIE currently holds an InspectFL Health Score of 79.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 7 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in sink. Education provided.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[35A-03-4] 1 Dead roaches on premises. In front of walk in cooler. Manager removed.
[01C-03-4] mussel tag not marked with last date served. Education provided.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker. Educated staff. Employee removed.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens/ employee. Per manager, a work order is in place.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris on cook line. Employee cleaned.

Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to bar. Manager posted sign.
[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.
[14-11-5] Equipment in poor repair. Gasket for walk in freezer.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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.
[14-69-4] Ice buildup in walk-in freezer.
[36-22-4] Floor area(s) covered with standing water. In front of walk in freezer.
[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.
[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.
[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.

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