Aj's Pizza Pies 2
4104 Oleander Ave, Fort Pierce, FL 34982 · Permanent Food Service · License 6602723
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (2 fixed by the Oct 15 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic-25
- Extension granted on Aug 10, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
More time given
Code 11, Employee health: 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.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- 1st follow-up visitAug 10, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
More time given
Code 11, Employee health: 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.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
- First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Raw breaded chicken approximately 10 pieces 50°F, diced chicken in medium pan 48°F, rotisserie style shredded chicken 47-50°F, large pan of diced chicken 48-50°F. Cook stated chicken was all placed in stand up cabinet inside walk in cooler last night already cooler
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked chicken in various forms (diced shredded and chopped). In various containers inside walk-in cooler stand up chest
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ribs stored over 2 pans of cooked ribs in reach in cooler stand up locker
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Desserts and koolaid drinks need to be labeled with establishment, establishment name, address, establishment, phone number and basic ingredients
Code 11, Employee health: 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.
Signed by Bobby and Samantha
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Several sauce bottles not labeled
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Small reach in cooler no thermometer
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee drink stored with food in walk in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Removed from water
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on pizza prep table reach in cooler
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Employee removed and placed in soiled pile
Fixed on the spot
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Mop sink removed
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Or stored in bucket still with standing water outside
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.