Loutina's Pizza

4880 N Kings Hwy, Fort Pierce, FL 34951 · Permanent Food Service · License 6601160

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Intermediate · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
5 intermediate (3 fixed on the spot), 13 basic (4 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

18 violations found

First visitSep 23, 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:
- 5 Intermediate
- 13 Basic
What the inspector cited
Intermediate5
- 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.
  Lasagna and cooked noodles in sandwich make table not dated.
  Fixed on the spot
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Form is blank and missing pages, provided a new form for pizzas.
- 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.
  Oscar started a week prior has not signed reporting agreement. Provided to operator.
  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 soiled with food debris, moved to wash.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Operator has sign posted at register, the cash discount is not currently on menu or website. Update to be in compliance with new Florida law. Flyer provided to operator.
  Fixed on the spot
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Working containers for flour, salt, and sugar not labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Sauce stored on floor in walk in cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Pizza make table left door gasket torn.
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. No sanitizer set up, when cleaning bins. Educated employee, set up sink. Tested at 100 ppm.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth/towel used under cutting board.
  Removed towel educated operator.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave soiled with food debris.
  Reach-in freezer interior/shelves have accumulation of soil residues.
  Single door reach in freezer on cook line bottom soiled with food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Pizza make table all three door gaskets soiled with food debris. Sandwiches make table gaskets soiled with food debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean bins wet nesting.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exterior door leading out to mop sink.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Walk in cooler floor in poor repair.
  Repeat violation
  Hole in or other damage to wall.
  Wall near triple sink in disrepair.
  Repeat violation
- 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 cell phone on top of make table, back of cook line.
  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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.