SANTOS PIZZERIA
1319 NE SUNVIEW TERRACE, Jensen Beach FL 34957
Last inspected Mar 5, 2026 · 13 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 24
NOV 24
JUN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At dinning room area approximately 3 small flying insects landing on wall and cashier counter. At outside bar area- approximately 1 small flying insects landing on bar counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025054619 | Jul 8, 2025 | Aug 7, 2025 | $200 |
| 2--2024030513 | May 1, 2024 | Jun 24, 2024 | $200 |
| 2--2022018320 | Apr 6, 2022 | May 5, 2022 | $400 |
| 2--2018005956 | Jan 25, 2018 | Feb 16, 2018 | $400 |
Inspection history
13 visits, newest first
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to set up triple sink with proper sanitation at time of inspection
Employee touched face then engaged in food preparation at cook line without washing hands. Operator reviewed hand washing procedures for employees to wash hands
Employee touched soiled apron/clothes then prepped foods at cook line without washing hands. Educated Operator and reviewed hand washing procedures with employees to wash hands
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta made on 2/19 Food pasta 7 days of preparation See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta made on 2/19 Food pasta 7 days of preparation See stop sale
Jul 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall reach in cooler by storage area- cooked spinach 44F at 11:30 ( cooling overnight)- food tightly covered in container - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall reach in cooler by storage area- cooked spinach 44F at 11:30 ( cooling overnight)- food tightly covered in container - at current rate of cooling food did not reach to 41F within 6 hours - see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small salad flip top cooler- milk 65F- cold holding, cooked pasta 66F- cold holding, chopped salad 63F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small salad flip top cooler- milk 65F- cold holding, cooked pasta 66F- cold holding, chopped salad 63F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.
Toxic substance/chemical improperly stored. At dry storage closet - bottle of soap stored over dry pasta- operator removed and stored properly.
Time/temperature control for safety food thawed in an improper manner. At dishwashing/ prep area- calamari defrosting in standing water- operator removed and placed in walk in cooler.
Jul 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. At soda station- handwashing sink blocked by soda machine.
Jun 25, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. At reach in freezer non food grade bags used in direct contact to store dough- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- Cooked chicken wings 48-50F- cold holding,- food not prepared or portioned today- food out of temperature for 2 hours- operator placed ice bags on food to quick chill.
Handwash sink not accessible for employee use at all times. At soda station- handwashing sink blocked by soda machine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time procedure for pizza slices under time as a public health control- emailed to operator
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expire - Walter Torres 05/31/2025.
Water leaking from pipe and/or faucet/handle at three compartment sink.
Jun 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Live, small flying insects found At dinning room area approximately 3 small flying insects landing on wall and cashier counter. At outside bar area- approximately 1 small flying insects landing on bar counter.
Nonfood-grade bags used in direct contact with food. At reach in freezer non food grade bags used in direct contact to store dough- operator removed.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At cookline reach in cooler- cooked pasta prepared 06/17/25 not used within 7 days- see stop sale.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At kitchen area- server handled dirty dishes then proceeded to handled clean dishes 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 flip top cooler by cookline- Cooked chicken wings 48-50F- cold holding,- food not prepared or portioned today- food out of temperature for 2 hours- operator placed ice bags on food to quick chill.
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 salad cooler - gallon of milk opened 3 days ago not date marked- operator date marked.
Handwash sink not accessible for employee use at all times. At soda station- handwashing sink blocked by soda machine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time procedure for pizza slices under time as a public health control- emailed to operator
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expire - Walter Torres 05/31/2025.
Spray bottle containing toxic substance not labeled.
Employee with no hair restraint while engaging in food preparation.
Water leaking from pipe and/or faucet/handle at three compartment sink.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server removed dirty cups from table, then proceeded grab clean glasses and fix drinks without washing hands. Advised operator of proper handwashing.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler low boy, Raw shell eggs stored over cooked pasta. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw veal and raw chicken stored over ground beef in walk in. Advised operator of proper storage. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, cooked Lasagna dated 11/7 in walk in. Exceeding 7 days from preparation. See stop sale.
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 cook line flip top low boy, cooked eggplant (44F - Cold Holding), not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top low boy, cooked eggplant (44F - Cold Holding), not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided TPHC form to operator.
Food stored on floor. At walk in cooler, bucket of shrimp stored on floor. Operator placed shrimp on to shelf.
Nov 19, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 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. Observed dish machine at 0ppm-operator set up triple sink with chlorine sanitizer at 50 ppm.
Non-food grade paper/paper towel used as liner for food container. Observed Non food grade paper in direct contact with cut lettuce and cilantro inside plastic containers. Operator removed.
Bowl or other container with no handle used to dispense food. Observed plastic cup in direct contact with cooked pasta noodles at short stainless rash in cooler by drink prep counter. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple plastic food containers not stored inverted at back dish pit area. Operator stored properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup over containers of tea at drink prep station. Operator removed.
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (62F - Cold Holding) in salad cooler by cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food left outside; marinara sauce (44F - Cold Holding ) in walk-in cooler; food not prepared or portioned today; food next to the door; as per operator door left opened while receive new foods and putting away foods; food out of temperature for approximately 1 hour; operator instructed staff to keep door closed
Handwash sink at cook line used for purposes other than handwashing- knife stored Removed
Manager or person in charge lacking proof of food manager certification.
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/
Food stored on floor- sausage container by three compartment sink; calamari and sauces in walk-in cooler; advised to store properly
Ice scoop handle in contact with ice at the bar Removed
Opened employee beverage container in a cold holding unit with food to be served to customers- opened soda bottle in reach in freezer Removed
Reach-in coolers interior/shelves have accumulation of soil residues- at cook line
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Chunked and formed Raw sliced beef over jalapeño poppers and lobster ravioli at reach in freezer by cook line. All products not in commercial packaging. PIC stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over cooked pasta at reach in cooler by steam table at cook line. PIC stored properly.
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. Pizza reach in: diced ham (47F - Cold Holding); Reach in by steam table: sliced chicken (46F - Cold Holding) - Per PIC, not prepared or portioned today. Held in cooler since 7/30/23. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach in: diced ham (47F - Cold Holding); Reach in by steam table: sliced chicken (46F - Cold Holding) - Per PIC, not prepared or portioned today. Held in cooler since 7/30/23. See stop sale. At soup steam table: cooked pasta (69F - Cold Holding) - Per PIC, out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator.
Toxic substance/chemical improperly stored. Observed Windex bottles over dressings at dry storage. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by fryer: diced tomatoes (50F - cooling) at 12:45 since 11:30 - 50F at 1:15; lasagna (50F - Cooling) at 12:45 since 12:15 - 52F at 1:15 (per PIC lasagna removed from walk in cooler, left out on prep table 30 minutes prior to being returned to reach in cooler at cook line) At this rate of cooling products will not reach 41F within 4 hours. PIC moved to reach in freezer to quick chill.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine, chlorine sanitizer at 0ppm. Advised PIC to set up three compartment sink for sanitizing.
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.