Downtown Bennys Pizza

4919 SE Oleander Ave, Fort Pierce, FL 34982 · Permanent Food Service · License 6605184

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 22, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
3 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 12 basic (2 repeats); basic violations cost 12 at most
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

19 violations found

First visitJul 22, 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.
19 violations found:
- 3 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  pizza sauce (63°F - Cold Holding) Operator states sauce has been out for 2 hours. Sauce was placed back in cooler to rapid chill
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs over garlic knots
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Expired 4-1-2026. Operator renewed during inspection
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Chicken wings in glass door cooler
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade. Operator cleaned
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand sink used to store pans
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Purple chemical in spray bottle in pizza dough prep area
  Fixed on the spot
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles various sauces. Operator added label
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In glass coolers in pizza dough station. Operator added 1 thermometer to cooler. Still needs one more
  Fixed on the spot
- 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 and candy. Provided education
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket on glass door cooler
  Repeat violation
  Ice buildup in reach-in freezer.
  White chest freezer
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave on cooks line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters have grease buildup
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Pizza peel on floor next to hand sink
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go cups. Operator stored correctly
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  2 light bulbs out under hood system
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.