Good Fellas Pizza
148 NW California Blvd, Port St Lucie, FL 34986 · Permanent Food Service · License 6602845
What drove the grade
Time/temperature control for safety food controlled by time and temperature not discarded after 4 hour time mark.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 high priority (2 fixed by the Sep 11 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 5 basic-22
- Safety score78
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 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
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Operator ordered.
More time givenFixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and temperature not discarded after 4 hour time mark.
See stop sale. Fresh garlic in oil. Manager discarded.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Fresh garlic with oil time marked at 10am found at 2:30 pm. Manager discarded and educated employee.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Reprimed and reran and found at 0 ppm.
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For quat. Manager sent employee to get strips.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Spray bottle in sink at Warewashing area. Removed by Inspector.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Michael 6/26 and Vasquez 6/26.
Basic5
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Manager removed drinks. Education provided.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket of pizza cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket of pizza cooler.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Next to dough cart. Manager moved cart.
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.
- 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.