ANGELINA’S PIZZERIA
1126 Colonnades Drive
Fort Pierce, Florida, 34949
Saint Lucie County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee bathrooms.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk in cooler rack. Operator removed. Corrected On-Site
- 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage room.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on pizza station prep table. Employee removed. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Informed Operator.
- 14-01-5:Basic - Plastic bowl or other container with no handle used to dispense food. In flour. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pomodoro 75F hot holding, cooked meatballs 122F hot holding. Employee stated sitting in hot holding unit since 11am. Found at 1p. Advised to rapid reheat. Employee placed items on stove to reheat. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated Operator.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator is using quat tabs at threee compartment sink. Informed Operator of which ones to buy.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed. Repeat Violation
Food safety inspection conducted on 2/27/2025 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 8/7/2024
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside container of pizza sauce in walk in cooler.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Under prep area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cooks cell phone on preparation table.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under 3 compartment sink and under dish machine heavy soiled. Under the hand washing sink.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall behind Hobart mixer. Holes in wall at 3 compartment sink.
- 08B-12-5:Basic - Stored food not covered. One container of soup in walk in cooler not covered.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 4 trays of cooked pasta in kitchen prep, cooked at 11:00 found at 2:00 . Four large sheet pans at 77 F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over pan of cooked mushrooms in walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Four sheet pans of assorted cooked pasta in kitchen started cooling process at 11:00AM, took temperatures at 1:55 PM 78 F 81F 82F 77F
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals over prep area in back corner near pizza station.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for clams not in chronological order. Informed Manager. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For whole pies
Food safety inspection conducted on 8/7/2024 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen prepping.
Food safety inspection conducted on 3/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/22/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors do not fully close under own weight - From follow-up inspection 2023-12-22: **Time Extended**
- 36-51-4:Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Ceiling tiles over storage and working areas are perforated acoustic tiles. Floor in kitchen is unsealed concrete Repeat Violation - From follow-up inspection 2023-12-22: **Time Extended**
- 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. On shelves over main reach in cooler for cook line and over pizza reach in cooler - From follow-up inspection 2023-12-22: **Time Extended**
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle at triple sink hangs beneath the floor rim of sink - From follow-up inspection 2023-12-22: **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Multiple tags from July through September not on ticket stabbed with rest of tags - From follow-up inspection 2023-12-22: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags. - From follow-up inspection 2023-12-22: **Time Extended**
Food safety inspection conducted on 12/22/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 10/18/2023
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors do not fully close under own weight
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Ceiling tiles over storage and working areas are perforated acoustic tiles. Floor in kitchen is unsealed concrete Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk in cooler.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On shelves over main reach in cooler for cook line and over pizza reach in cooler
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Water bottles on the floor beneath server station next to dry storage room
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple cases of unwashed produce stored over ready to eat foods (cooked mushrooms , pasta sauce, cheese, cooked ham, etc...)in walk in cooler
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken with gloved hand, then changed gloves without washing hands
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle at triple sink hangs beneath the floor rim of sink
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pasta sauce (66F - Reheating)in steamwell. Operator stated that it was placed in well at 10:30am. Time now is 12:15 Advised to rapidly heat. Second temp 177°F. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Multiple tags from July through September not on ticket stabbed with rest of tags
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags.
- 53B-02-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Carla states that she has been employed for over a year and does not have a certificate
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. IFSEA. All certificates expired in august 2023 Warning
Food safety inspection conducted on 10/18/2023 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).