Pulcinella Pizzeria and Italian Market
11510 SW Village Pkwy, Port St Lucie, FL 34987 · Permanent Food Service · License 6605259
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. pasta sauce 78°F cooling found in walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection5 high priority (4 fixed by the Sep 30 follow-up, 1 fixed on the spot, 2 repeats), 8 intermediate (3 fixed on the spot, 3 repeats), 11 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-49
- Safety score51
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 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Door still not fixed of 3 door cooler.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 25, Single-service items: Single-service articles improperly stored.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Mozzarella 47°F cold holding, cooked spinach 45°F cooling, chicken cooked 52°F cooling, cheddar cheese 58°F cold holding, broccoli robe 47°F 2 cups, pasta sauce 46°F cooling 1 quart, pasta sauce 46°F 2 qts, Brussels sprouts 46°F 2 cups,
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Mozzarella 47°F cold holding, cooked spinach 45°F cooling, chicken cooked 52°F cooling, cheddar cheese 58°F cold holding, broccoli robe 47°F 2 cups, pasta sauce 46°F cooling 1 quart, pasta sauce 46°F 2 qts, Brussels sprouts 46°F 2 cups,
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. pasta sauce 78°F cooling found in walk in cooler.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Ground meat over cheese cake in reach in freezer.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Oven cleaner found on prep table and purple spray cleaner on top reach in freezer.
Intermediate8
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.
For pizzas. Provided and 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 Mary.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board is stained and can opener.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Coffee area.
Repeat violation
No soap provided at handwash sink.
Coffee area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Employee provided towels.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Unable to find / provide.
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. Unable to find / provide.
Basic11
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Missing address on self service to go frozen pastas.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Bulk oil and bulk flour. Employee removed 1 oil. 1 in front.
Fixed on the spot
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.
Can of coke on cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
For 2 cooks.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
3 door cooler.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 50°F 3 door cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Bottom of reach in freezer upright.
Code 25, Single-service items: Single-service articles improperly stored.
Pizza boxes.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ware washing area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Drinks and bag on top of reach in freezer at front counter.
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.