Saint Lucie West Pizzeria
2088 NW Courtyard Cir, Port St Lucie, FL 34986 · Permanent Food Service · License 6602896
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.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection3 high priority (1 fixed by the Oct 29 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 2 repeats), 2 basic (1 repeat)-23
- Safety score77
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 visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Crushed tomatoes 1 can.
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.
For slices of pizza. 2 hours left. Cook placed time mark on paper.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found at 0 ppm. Reran and primed and found at 50 ppm.
Fixed on the spot
Intermediate3
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.
Camila, Steven, James. All signed.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice chips and cooking utensils. Employee removed utensil.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Camila.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Sauce in walk in cooler.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Near 3 bay sink and dish washer.
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.
- Stop sale
- An order that the food can’t be sold or served.