GOODFELLAS PIZZA, PASTA, SUBS, NO 1
825 SEAWAY DR UNIT 7, Fort Pierce FL 34949 · 772-460-6022
Last inspected Feb 3, 2026 · 7 visits since July 2023
FEB 24
JUL 24
FEB 25
OCT 25
FEB 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink
Spray bottle containing toxic substance not labeled. By mop sink
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food. Cup used to scoop sugar
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gasket pizza make table
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Feta cheese. Walk in cooler
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No Heimlich maneuver/choking sign posted. Emailed.
Oct 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Primed and reran and found at 0 ppm. Employee replaced bottles. Reprimed and ran again at 0 ppm.
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. Operators placed time mark on note pad.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. At sink in main kitchen. Operator placed napkins.
Bowl or other container with no handle used to dispense food. Soufflé cup in Parmesan. Educated. Employee removed.
No Heimlich maneuver/choking sign posted. Emailed.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken philly over french fries and mozzarella sticks. Operator rearranged appropriately.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pasta date marked 2/14 cooled at noon wrapped with plastic wrap. Plastic wrap had condensation on it. Cooked pasta found at 59f and 60f both cooling. Educated and advised manager to rapid chill and stir every 10 minutes until appropriate temperature is reached. Manager moved items to freezer to rapid chill.
Bowl or other container with no handle used to dispense food. In parmesan. Operator corrected.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour. Manager corrected.
No Heimlich maneuver/choking sign posted. Printed operator choking poster.
Jul 15, 2024Inspection 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. No test strips for quaternary solution.
Current Hotel and Restaurant license not displayed. Manager located current license.
Employee eating while preparing food. One employee eating in prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave oven.
Stored food not covered. Multiple containers in cooks line cooler. Multiple containers in reach in freezer.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
Original container of toxic substance or chemical does not bear the manufacturer's label.
Bowl or other container with no handle used to dispense food. In chicken wings and sugar
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200+ppm. Operator diluted
Nonfood-grade bags used in direct contact with food. Sliced mushrooms in walk in cooler are being stored in inked plastic Togo bag
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted to 200ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at pizza make line. cooked sausage (56F - Cold Holding); deli ham (53F - Cold Holding) stored over fill line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fry basket wings (98F - Hot Holding)
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer
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.
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. No certificates for any delivery drivers
Bowl or other container with no handle used to dispense food. Bowl used as scoop for wings
Employee with no hair restraint while engaging in food preparation. Cooks
Food stored on floor. In walk in cooler. Case of mozzarella and bins of lettuce and feta cheese. In walk in freezer. Containers of dough
Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled
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.