Goodfellas Pizza and Wings #7
1601 US-1 Unit 107, Vero Beach, FL 32960 · Permanent Food Service · License 4105333
What drove the grade
1 Live, small flying insects found in kitchen.
How the score was calculated
- Starting score100
- Violations at the Jul 17 complaint inspection1 high priority (no follow-up needed), 1 intermediate, 7 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in kitchen.
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand sink next to back door has no hot water.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bags of meatballs thawing on dry storage shelf
Code 08, Food protection and cross-contamination: Stored food not covered.
Chicken wings in reach in freezer
Unwashed fruits/vegetables stored with ready-to-eat food.
Case of unwashed mushrooms over cooked pasta and cut produce in walk in cooler
Food stored on floor.
Pans of pizza dough on floor in walk in
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Microwave handle has buildup
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.