DirtyFLRestaurant Inspection Data

LITTLE ITALY OF ST LUCIE

LITTLE ITALY OF ST LUCIE maintains a 1.4/5 food safety rating based on 7 health department inspections in PORT ST LUCIE. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

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

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13650385

Follow-up Inspection Required

2 high, 5 int, 5 basic

  • 28-02-4:Basic - - From initial inspection : Basic - Condensation drain line going into bucket in corner of side station. - From follow-up inspection 2026-03-16: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. One Door of reach in middle cooler on cook line and gasket of protein cooler. - From follow-up inspection 2026-03-16: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door. - From follow-up inspection 2026-03-16: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler Pepsi cooler at server station. - From follow-up inspection 2026-03-16: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exposed wiring in kitchen. And bulk dry good containers. - From follow-up inspection 2026-03-16: Informed Cook of areas needing to be cleaned. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad 53F cooling. - From follow-up inspection 2026-03-16: Pepsi cooler at sever station butter pact 50F cold holding, heavy whipping cream 45F cold holding. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 62F hot holding, raw shrimp 62F cold holding, raw chicken 60F cold holding in middle cooler, Cooked pasta 81F cold holding . Repeat Violation Warning - From follow-up inspection 2026-03-16: Pepsi cooler at sever station butter pact 50F cold holding, heavy whipping cream 45F cold holding. Per server, both items on cooler from overnight. Employee either discarded or removed from cooler. **Time Extended** **Corrective Action Taken**
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clams tags for 90 days. - From follow-up inspection 2026-03-16: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. - From follow-up inspection 2026-03-16: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on file do not match floor plans presently server station is not provided on the plan review, pizza station has more food handling and needs a hand washing sink along with server station. More cooking equipment, oven stove, fryers have been added. And the large storage unit added outside. Warning - From follow-up inspection 2026-03-16: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Pizza maker. Warning - From follow-up inspection 2026-03-16: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2026-03-16: **Time Extended**

3/12/2026· 1mo ago

Visit ID: 13535877

Follow-up Inspection Required

6 high, 9 int, 12 basic

  • 14-74-7:Basic - 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. Protein middle cooler on cook line.
  • 28-02-4:Basic - Condensation drain line going into bucket in corner of side station.
  • 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 cutting board. Removed. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Pizza maker wearing watch.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. For cook and pizza maker.
  • 14-11-5:Basic - Equipment in poor repair. One Door of reach in middle cooler on cook line and gasket of protein cooler.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
  • 08B-38-4:Basic - Food stored on floor. 2 bulk Sauces in walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in cooler Pepsi cooler at server station.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exposed wiring in kitchen. And bulk dry good containers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. First cooler on cook line.
  • 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. sauce 53F cooling, sauce 47F cooling.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of tuna.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Towels being used to cover food on cook line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad 53F cooling.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 62F hot holding, raw shrimp 62F cold holding, raw chicken 60F cold holding in middle cooler, Cooked pasta 81F cold holding . Repeat Violation Warning
  • 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. See stop sale. Cooked pasta for pasta soup.
  • 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. Heavy cream. Server does not know when it was opened.
  • 01C-02-4:Intermediate - Establishment not maintaining clams tags for 90 days.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sauces in bulk plastic containers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on file do not match floor plans presently server station is not provided on the plan review, pizza station has more food handling and needs a hand washing sink along with server station. More cooking equipment, oven stove, fryers have been added. And the large storage unit added outside. Warning
  • 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. Pizza maker. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen.
  • 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 to Owner/Manager.
  • 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. Repeat Violation

10/6/2025· 6mo ago

Visit ID: 13537953

Met Inspection Standards

5 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and pots on top of Pepsi cooler in kitchen. - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door. Repeat Violation - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On cooks line. Repeat Violation - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black fan in kitchen on cooks line. - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-10-02: **Time Extended** - From follow-up inspection 2025-10-06: Per cook, Operator ordered new shelves. **Time Extended** **Corrective Action Taken**

10/2/2025· 6mo ago

Visit ID: 13534929

Follow-up Inspection Required

3 high, 6 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and pots on top of Pepsi cooler in kitchen. - From follow-up inspection 2025-10-02: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - 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. Pepsi cooler next to hot holding station, ambient thermometer reads 45F. Advised not to place any TCS products in cooler. - From follow-up inspection 2025-10-02: Pepsi cooler in kitchen ambient thermometer reads 45F. Pepsi cooler at expo area ambient thermometer reads 45F. Manager called for coolers to be re-serviced. **Time Extended** **Corrective Action Taken**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door. Repeat Violation - From follow-up inspection 2025-10-02: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On cooks line. Repeat Violation - From follow-up inspection 2025-10-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black fan in kitchen on cooks line. - From follow-up inspection 2025-10-02: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-10-02: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. 0 ppm. Reran and employee replaced bottle. Reran and trusted at 0 ppm. Warning - From follow-up inspection 2025-10-02: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo cooler butter packet 55F cold holding, heavy whipping cream 45F cold holding, dessert 52F cold holding. Heavy whipping cream 46F. - From follow-up inspection 2025-10-02: Expo Pepsi cooler butter packet 56F cold holding, dessert 48F cold holding. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In one of Pepsi coolers. Expo cooler butter packet 55F cold holding, heavy whipping cream 45F cold holding, dessert 52F cold holding. Employee discarded items. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2025-10-02: Expo cooler Pepsi cooler - salad made 2 hours ago 55F cooling, butter packet 56F cold holding, dessert 48F cold holding. Server moved salads to walk in cooler. Admin Complaint **Corrective Action Taken**

9/30/2025· 6mo ago

Visit ID: 10920178

Follow-up Inspection Required

4 high, 2 int, 9 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and pots on top of Pepsi cooler in kitchen.
  • 14-74-7:Basic - 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. Pepsi cooler next to hot holding station, ambient thermometer reads 45F. Advised not to place any TCS products in cooler.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In kitchen below cold make table cooler. Manager removed leftover food debris off floor. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cooks line. Repeat Violation
  • 08B-52-4:Basic - Food stored under dripping water line. Pepsi cooler next to hot holding unit water dripping from fan.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small black and silver on cooks line. Manager cleaned. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black fan in kitchen on cooks line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 22-41-4:High Priority - 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. 0 ppm. Reran and employee replaced bottle. Reran and trusted at 0 ppm. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo cooler butter packet 55F cold holding, heavy whipping cream 45F cold holding, dessert 52F cold holding. Heavy whipping cream 46F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In one of Pepsi coolers. Expo cooler butter packet 55F cold holding, heavy whipping cream 45F cold holding, dessert 52F cold holding. Employee discarded items. **Corrective Action Taken** Repeat Violation Warning
  • 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 fresh garlic in oil mixture in pizza station. Employee corrected with time. Please discard in 2 hours. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 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. Staff on site of inspection unable to find or provide employee training. Please make sure to keep original certificates at establishment or with employees.

5/12/2025· 11mo ago

Visit ID: 10734706

Met Inspection Standards

4 high, 2 int, 8 basic

  • 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.

12/4/2024· 1y 4mo ago

Visit ID: 8723679

Met Inspection Standards

6 high, 2 int, 7 basic

  • 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