GIGI'S PIZZA COMPANY
1322 NE JENSEN BEACH BLVD, Jensen Beach FL 34957 · 772.225.6444
Last inspected Apr 15, 2026 · 7 visits since January 2024
APR 24
NOV 24
APR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2022.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025007373 | Nov 22, 2024 | May 19, 2025 | $600 |
| 2--2023024257 | Apr 5, 2023 | Jun 27, 2023 | $200 |
Inspection history
7 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee touched their face then proceed handling clean equipment without washing their hands - educated operator - employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station reach in cooler - cut sausage 46F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in reach in freezer to quick chill. At reach in cooler- Sliced ham 55F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator discarded.
Toxic substance/chemical improperly stored. At serve station- blue chemical spray bottle stored over clean utensils- operator removed and stored properly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler cooked pasta- creamer opened Sunday - not date marked - operator date marked,
Show the remaining 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At four door reach in cooler cooked pasta prepared Sunday with no date mark- operator date marked.
Current Hotel and Restaurant license not displayed.
Aug 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat vegetables at reach in cooler in kitchen.operator stored items properly
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna, cooked chicken with no date park inside reach in cooler in kitchen, per operator, items made on Sunday 8/17, food items made more than 24 hours ago.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storages shelves pitted with rust
Wall soiled with accumulated grease, food debris, and/or dust Observed Walls soiled with grease through out establishment
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ice scoop handle in contact with ice. Observed ice scoop handle in direct contact with ice in ice bin in server station. Operator removed.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Observed calamari thawing in standing water on prep table in kitchen. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at cook line soiled with grease.
Dec 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine has no chlorine chemical sanitizer. Advised operator to set up 3 compartment sink for proper wash, rinse, sanitizing of dishes and ware washing.
Nov 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine has no chlorine chemical sanitizer. Advised operator to set up 3 compartment sink for proper wash, rinse, sanitizing of dishes and ware washing.
Nonfood-grade bags used in direct contact with food. At cook line, bread stored in non food grade bags. Advised operator of proper use of food grade bags. Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw shell eggs stored over butter. Advised operator of proper storage, operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, meatballs (55F - Cold Holding); cooked pasta (61F - Cold Holding) not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, meatballs (55F - Cold Holding); cooked pasta (61F - Cold Holding) not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line pizza table, meatballs (51F - Cooling)@1:37 since 1:15, 51F @ 2:15; at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided Chlorine for proper sanitizing.
No soap provided at handwash sink. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (56F - Cold Holding) in pizza cooler at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today; door kept opened; foods moved to bottom cooler; pasta (66F - Cold Holding);2 containers by steam table at prep area; food out of temperature for approximately 1 hour; food not prepared or portioned today; food moved to cooler at cook line;
Establishment not maintaining clams tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink by three compartment sink. Provided
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Jan 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2022.
Clam/mussel/oyster tags not marked with last date served. Observed Clam tags missing date of last order sold. Educated operator on proper shellfish tag procedures.
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. Vomit and diarrhea procedure sent to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked angelhair pasta (94F - Cooling) at 3:30 since 3:00 - 92F 3:50 At current rate of cooling product will not reach 70F within 2 hours. Advised operator to move to reach in freezer to quick chill.
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/ Harold Misiaszek, expired as of 10/8/23
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by back door. Operator provided paper towels.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.