DirtyFLRestaurant Inspection Data

MASSIMO'S PIZZA & PASTA

MASSIMO'S PIZZA & PASTA located in PORT ST LUCIE has undergone 6 health department inspections, achieving a 1.8/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

3207 Southwest Port Saint Lucie Boulevard
Port Saint Lucie, Florida, 34953
Saint Lucie County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13466248

Met Inspection Standards

2 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Bulk pizza sauce in walk in cooler. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over cooked lasagna in reach in freezer. Corrected On-Site
  • 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. Per Manager, was out 15 mins ago. Time marked pizza on paper. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles with purple solution. Manager labeled. Corrected On-Site

7/18/2025· 7mo ago

Visit ID: 10924650

Met Inspection Standards

2 high, 1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bulk white container of sauce in walk in cooler. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and small black fan at salad station.
  • 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. Fresh garlic in margarine found at 85F made 5 mins ago sitting out on table. Educated staff. Manager placed time mark. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on added to mop sink faucet. Showed Manager what to obtain. Repeat Violation
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ for J.C. Expired 4/15.

1/27/2025· 1y 1mo ago

Visit ID: 8873374

Met Inspection Standards

1 high, 3 int, 6 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ guest Men and women's bathroom.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle. Employee cleaned. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Missing door of oven. Per employee, oven not in use but stove top is.
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. In a shared plaza.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sandwich top cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. 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. Operator unable to find paperwork. Emailed.
  • 41-17-4:Intermediate - Spray bottles containing toxic substance not labeled. Blue liquid found on cleaning rack. Yellow liquid spray bottle near front counter. Employee corrected. Corrected On-Site

8/27/2024· 1y 6mo ago

Visit ID: 8785152

Met Inspection Standards

5 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over water heater
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on storage rack. Employee inverted. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to prep table. Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Reach in freezer not in use.

2/29/2024· 2y ago

Visit ID: 8542260

Met Inspection Standards

1 high, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on front prep area. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cooks line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of mushrooms above RTE foods in walk in cooler. Informed operator. Corrected On-Site
  • 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. First test 0 ppm, informed operator. Make primer adjustment. Second test 100 ppm. Corrected On-Site

11/1/2023· 2y 4mo ago

Visit ID: 8383705

Met Inspection Standards

2 high, 2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease and dust **Corrective Action Taken** 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. Tested Dishwasher (Chlorine 00-25ppm); primed and retested at Dishwasher (Chlorine 75ppm). Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over ready to eat food in flip top next to stove Corrected On-Site Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nicholas monahan card expired in September 2023
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid dish pit Corrected On-Site Repeat Violation