Piehole Wood Fire Pizza
2510 S Ocean Dr A1A, Fort Pierce, FL 34949 · Permanent Food Service · License 6605128
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 Sep 2 routine inspection3 high priority (2 fixed by the Sep 3 follow-up, 1 fixed on the spot), 2 intermediate (1 repeat), 8 basic (2 repeats)-26
- Safety score74
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 visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer still soiled but not in use. Clean and sanitize prior to use.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Cold holding equipment not maintained in good repair.
No TCS foods in walk in cooler, using for produce. Ambient thermometer at 52f cold holding.
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 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.
3 chicken breast (48°F - Cold Holding); 100 chicken wings (48°F - Cold Holding); 24 meatballs (47°F - Cold Holding); 3.5 gallons marinara sauce (48°F - Cold Holding); 10lbs shredded cheese (50°F - Cold Holding); 10 lbs raw sausage (50°F - Cold Holding); 11 shelled eggs (50°F - ambient ); capicola 2 lbs (47°F - Cold Holding); 1 lb prosciutto (47°F - Cold Holding); 2 lbs salami (47°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler inside restaurant. 3 chicken breast (48°F - Cold Holding); 100 chicken wings (48°F - Cold Holding); 24 meatballs (47°F - Cold Holding); 3.5 gallons marinara sauce (48°F - Cold Holding); 10lbs shredded cheese (50°F - Cold Holding); 10 lbs raw sausage (50°F - Cold Holding); 11 shelled eggs (50°F - ambient ); capicola 2 lbs (47°F - Cold Holding); 1 lb prosciutto (47°F - Cold Holding); 2 lbs salami (47°F - Cold Holding)
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs over cooked meatballs. Both stop sale due to temperature abuse.
Fixed on the spot
Intermediate2
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.
Cooked chicken in black reach in cooler not date marked.
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 rust and food debris. Moved to wash. Meat slicer soiled with food debris.
Repeat violation
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Large make table has no ambient thermometer, back of unit to wall.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking oil stored on floor in kitchen.
Repeat violation
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
Ice bucket on floor at bar. Moved on top of ice machine.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
In the interior walk in cooler.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler at 50f cold holding, door doesn't seal when closed.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Small make table soiled with food debris back of top section. Interior back wall of black reach in cooler soiled with food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vent hood covers soiled with grease over fryers. Gaskets on large make table soiled with mold like substance.
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand wash sink on cook line near make table has a broken faucet and is not usable.
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.
- 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.