Santos Wood Fired Pizza

2455 W Midway Rd, Fort Pierce, FL 34681 · Permanent Food Service · License 6602175

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
2 high priority (1 fixed by the Oct 14 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot), 7 basic
-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 visits

Aug132026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Needs to be cleaned filled with dust
  More time given
Official report, on the Florida DBPR website
First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  Can of olives, manager stated it just got dropped, manager opened cans. Educated in future if can drops and dents open right away if items come in dented to place a do not use sign and place aside
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
  Employee washed hands dried on clothes, educated employee made then rewash and use paper towels to dry hands
Intermediate5
- 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  In front area employee moved items blocking
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  By walk in
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Spoons not inverted, manger placed properly
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  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.
  In reach in freezer
- Code 25, Single-service items: Single-service articles improperly stored.
  Pizza boxes, Togo containers not inverted
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Bug zapper installed over food items on shelf by back door.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  In dish room area
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.