Marco's Pizza
901 E Prima Vista Blvd, Port St Lucie, FL 34952 · Permanent Food Service · License 6603160
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 Sep 22 routine inspection1 high priority (fixed by the Sep 25 follow-up), 2 intermediate, 2 basic-11
- Safety score89
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 visitSep 25, 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 visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salad cooler chicken wings 47f cold holding , ham sliced 46f cold holding , shredded cheese 47f cold holding , chicken 47f cold holding , Manager checked temperatures 2 times today last time being 2.5 hours ago and was reading 41and below, manager moved items in to walk in cooler to rapid chill.
Intermediate2
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.
2 new employees Kerry and Mathew
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Sandwich cooler ambient 49-52f do not store any foods in cooler until it is able to maintain 41f or below. Manager moved all foods to walk in cooler
Code 25, Single-service items: Single-service articles improperly stored.
Pizza boxes stored on floor employee
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.