Ah-Beetz New Haven Pizza
1401 St Lucie W Blvd, Port St Lucie, FL 34986 · Permanent Food Service · License 6603214
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 Aug 25 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (3 fixed on the spot)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Garlic butter.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salami 53°F cold holding, advised to rapid chill. Manager rapid chilled garlic butter 73°F cold holding. Sitting out since 10:30 am found at 3:30pm. GM discarded.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Some Clams tags not marked with last date served.
Education provided.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Due to date missing and/or wiped off or disappeared from marker.
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened sat. Dated.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
By glass refrigerator at expo area. GM removed.
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Missing expiration dates on some. GM corrected.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.