DirtyFLRestaurant Inspection Data

RUFFINO'S ITALIAN RESTAURANT & PIZZERIA

RUFFINO'S ITALIAN RESTAURANT & PIZZERIA located in PORT SAINT LUCIE has undergone 5 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 5 reports on file

1145 Southeast Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34952
Saint Lucie County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 10878134

Met Inspection Standards

1 int, 1 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In parm cheese Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

4/16/2025· 11mo ago

Visit ID: 10733652

Met Inspection Standards

2 high, 3 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Working on them Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On salad table Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bulk onions
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked meats Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic oil 71f hot holding, advised to rapid heat been out less than 30 mins
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 11-26-1:Intermediate - 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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

12/3/2024· 1y 3mo ago

Visit ID: 8790018

Met Inspection Standards

2 high, 1 int, 4 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Working on them Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Back area of kitchen
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 400 ++ employee remixed and now 100 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg over cheese Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ managers certificate expired yesterday. Manager has purchased course must be complied by next unannounced inspection

3/14/2024· 1y 12mo ago

Visit ID: 8351444

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse flour bags
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage sliced 49f cold holding , tomatoes sliced 48f cold holding advised to place in walk in to rapid chill **Corrective Action Taken**
  • 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.

10/3/2023· 2y 5mo ago

Visit ID: 8515596

Met Inspection Standards

1 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case water bottles Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site