Massimo's Pizza & Pasta
3207 SW Port St Lucie Blvd, Port St Lucie, FL 34953 · Permanent Food Service · License 6601913
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection3 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 4, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Black trash bag used for holding bread. Employee removed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 in back room area. Employee actively trying to remove.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray Bottle of degreaser on shelf with food. Manager corrected.
Fixed on the spot
Intermediate2
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.
Lasagna. Employee dated.
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.
Server signed.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Bulk flour.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
In walk in cooler employee food items on shelf. Employee corrected.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.