Goodfellas Pizza Pasta Subs NO Viii
1858 NE Jensen Beach Blvd, Jensen Beach, FL 34957 · Permanent Food Service · License 5301515
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection4 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
pizza sauce (50°F - Cold Holding) at pizza counter food not prepped or portioned today per operator and left out of temperature for approximately 3 hours Advised operator to put food in cooler to quick chill
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam table: meatballs (90°F - Hot Holding); marinara sauce (115°F - Hot Holding) per operator food left out of temperature for approximately 2.5 hours Operator turned heat element up on steam table to began reheating items to 165°F
Fixed on the spot
Observed pizza sliced and strombolis identified in the written procedure as a food held using time as a public health control has no time marking
Per operator food set on counter at 11:45 since left out of temperature for appropriately 2.5 hours Operator provided proper time marking for remainder
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Observed triple sink at 0ppm and empty bottle of quaternary sanitizer inside 3 compartment sink set up to wash rinse and sanitize. Operator provided fresh solution bottle to 400 ppm at time of inspection
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed large pizza tray blocking access to hand washing sink from employees at time of inspection Operator removed
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
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.