Labbys Pizzeria

1282 SW Gatlin Blvd, Port St Lucie, FL 34953 · Permanent Food Service · License 6605123

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F. fresh garlic in oil 77-78°F cold holding.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 7 intermediate (5 fixed on the spot), 7 basic
-35
Safety score65

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

18 violations found

First visitSep 23, 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.
18 violations found:
- 4 High priority
- 7 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. fresh garlic in oil 77-78°F cold holding.
  Sitting ambient on counter less than 1 hour. Education provided to employees. Employee placed in cooler to rapid chill.
  Fixed on the spot
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Education provided and employee placed time.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat pizza with bare hands. Education provided.
Intermediate7
- 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 lasagna per employee made Friday. Employee date marked.
  Fixed on the spot
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided printed copy and manager filled out.
  Fixed on the spot
- 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.
  For Dab. Employee signed.
  Fixed on the spot
- 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 chlorine.
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator obtained bleach.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Education provided.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Surcharge not on main printed display menu.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Plastic bottles of sprite.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Ice cream shake in reach in freezer. Operator removed.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk sugar.
  Cutting board has cut marks and is no longer cleanable.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of reach in coolers.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.