Frank & Al's Pizza II

4955 US Hwy 1, Ft Pierce, FL 34982 · Permanent Food Service · License 6602224

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Jul 31, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 2 intermediate, 10 basic
-34
Safety score66

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

Inspection history

1 inspection · 1 visit

Jul312026

Routine inspection

18 violations found

First visitJul 31, 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.
18 violations found:
- 6 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Can of mushrooms
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Sausage found in reach in cooler, at 50°F chef stated placed in last night exceeds 4 hours window. Sausage found wrapped in plastic wrap in container (heat couldn't escape
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage found in reach in cooler, at 50°F chef stated placed in last night exceeds 4 hours window. Sausage found wrapped in plastic wrap in container (heat couldn't escape). Chef discarded
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Baked chicken wings temp 90°F at 2 hour mark. Chef placed chicken wing back in oven to reheat wings to 165.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Spray hose at mop sink outside sink and end of hose in puddle
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Not installed
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board Can opener blade dirty
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Buckets of sugar flour and salt
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Pizza door
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gaskets on several coolers
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Top of machine
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hoods filters dirty Dirty gaskets several coolers
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee backpack on water and soda
  Fixed on the spot
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.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.