Alfonso's Pizza and Pasta
2740 Brigantine Pl, Port St Lucie, FL 34953 · Permanent Food Service · License 6602871
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (2 fixed by the Oct 15 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic-16
- Administrative complaint on Oct 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
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 visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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.
Make table cooler cut tomatoes 64°F cold holding, shredded cheese 65°F cold holding, slice ham 64°F cold holding, deli meat 64°F cold holding.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Per Operator, notice plug was slightly out and plugged it back on at 8am this morning. Items tempted at 10:25 am. Items in cooler from overnight in sand which cooler. Unable to determine how long items out of temp. Make table cooler cut tomatoes 64°F cold holding, shredded cheese 65°F cold holding, slice ham 64°F cold holding, deli meat 64°F cold holding, raw chicken wings 61°F cold holding.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Incorrect bleach sanitizer observed, educated Managers on site of what to use/obtain. Manager went to store to obtain correct one. Correct bleach obtained.
Fixed on the spot
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Credit card surcharge. Operator added to menu correctly with the service fee amount.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bulk sugar. Manager corrected.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Sand which cooler in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Mop sink door.
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.
- Stop sale
- An order that the food can’t be sold or served.