DirtyFLRestaurant Inspection Data

LITTLE ITALY OF ST LUCIE

Saint Lucie West Boulevard
Port Saint Lucie, Florida, 34986
Saint Lucie County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10734706

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above back storage room area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cooks line. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bag in a box.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 cans of strips of peeked tomato. Informed Assistant Manager on site. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta cooked 80F sitting out ambient. Staff unable to determine how long it has been sitting out of temperature range on a prep table. Discarded by staff. Education and recommendations provided to staff. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream 47F. Manager used it recently. Advised to rapid chill. Manager placed in freezer. **Corrective Action Taken**
  • 03F-02-5:High Priority - 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 pizzas in display case and fresh garlic in margarine mixture. Assistant Manager placed time mark on paper. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings cooling ambient on cooling rack. Manager placed in walk in. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8723679

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator #2, freezer.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Informed Manager found in mop sink room.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tiles in front of prep table, cooler #6, and on cooks line.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door cooler.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Found on floor on cooks line. Manager corrected. Corrected On-Site
  • 08B-17-4:Basic - Unwashed vegetables stored over ready-to-eat food cut tomatoes in walk in cooler. Informed Manager. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/damp cloth used for cleaning in place not stored in sanitizer bucket. Informed Manager. Manager corrected. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked onions 45-47F. Prepared in house yesterday. Informed Manager. Employee discarded.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of pear tomatoes. Manager removed from storage rack. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk in cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 45-47F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in margarine 66-67F removed from cooler 30 mins ago. Recommend to place on time plan. Manager placed on time plan and time marked. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Informed Manager and employee of placing a vacuum breaker on blue hose that is used for chemicals.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Meatballs in reach in cooler. Informed Manager.
  • 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. Pizzas and fresh garlic in margarine mixture. Emailed, went over paperwork, and Manager filled out. Corrected On-Site