Little Italy Slw

1329 NW St Lucie West Blvd, Port St Lucie, FL 34986 · Permanent Food Service · License 6602009

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

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.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
3 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 2 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

9 violations found

First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: 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. For display pizzas. Most made at 11. It was close to 3 and employee discarded.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0 ppm. Changed out solution reran and found at 100 ppm.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle hanging off cart with single service items.
  Fixed on the spot
Intermediate4
- 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 copy.
  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 dish machine. Manager took a picture of test strips.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained cutting boards on cook line.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cup in sink. Expo.
  Fixed on the spot
Basic2
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  In kitchen.
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.
Stop sale: An order that the food can’t be sold or served.