3rd Avenue Pizza and Pasta
Last inspected: Jan 7, 2026
82
Score
Public records show 10 inspections at 3rd Avenue Pizza and Pasta stretching back to 2022. On Jan 7, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly six violations before.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited two times.
3rd Avenue Pizza and Pasta's latest score is in line with the Port St. Lucie average of 81. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
82
Sep 29, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-07-25: **Time Extended** - From follow-up inspection 2025-09-29: Two mangers are certified. Make sure all employees have food handler training with in the first 60 days of hire to avoid administrative complaint on next unannounced inspection. All employees are new and not past 60. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich unit on cooks line ambient 50f make sure not to store foods in cooler until it can maintain 41f or below - From follow-up inspection 2025-07-24: cooker ambient 52f **Admin Complaint** - From follow-up inspection 2025-07-25: No tcs food in cooler at this time **Time Extended** - From follow-up inspection 2025-09-29: Cooler found at 52f cold holding Broccoli cooked 52f cold holding , chicken breaded 52f cold holding manager states food was placed in cooler around 12:30 pm advised to rapid chill. All temperatures must be monitored and foods must be kept at 41 f and below. **Time Extended**
14-11-5
86
Jul 25, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-07-25: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich unit on cooks line ambient 50f make sure not to store foods in cooler until it can maintain 41f or below - From follow-up inspection 2025-07-24: cooker ambient 52f **Admin Complaint** - From follow-up inspection 2025-07-25: No tcs food in cooler at this time **Time Extended**
14-11-5
86
Jul 24, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breaded 48f cold holding , broccoli cooked 49f cold holding , cabbage 49f cold holding , chicken 49f cold holding , pork 50f cold holding All foods were placed in less than 1 hour advised to raid chill. **Warning** - From follow-up inspection 2025-07-24: Broccoli 47f cooling, egg roll 49f cold holding , chicken breaded 49f cold holding , battered chicken 50f cold holding , **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-07-24: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich unit on cooks line ambient 50f make sure not to store foods in cooler until it can maintain 41f or below - From follow-up inspection 2025-07-24: cooker ambient 52f **Admin Complaint**
14-11-5
74
Jul 16, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
41
Feb 13, 2025
Food-Licensing Inspection
1 major violation. 5 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 9, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
25
Oct 19, 2023
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flys near dish area. Next unannounced inspection per R.Hicks
35A-02-6
High Priority - Food with mold-like growth. See stop sale. Tomato on cooks line. Manager disposed of **Corrected On-Site**
01B-07-4
High Priority - Toxic substance/chemical improperly stored. Store over single service items **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg plant 54f cold holding , ham 55 f cold holding , ricotta 54f cold holding , heavy cream 60f cold holding , butter 60f cold holding , mozzarella 54f cold holding , chicken 55f cold holding , Items were placed on line about 2.5 hours ago advised to rapid chill. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cup stored in sink by pizza counter , and on cooks line towels and aprons stored in sink **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. On cooks line **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat and aprons stored through out back of house **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Buckets of sauce **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. on cooks line **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Single-service articles improperly stored. Pizza boxes on floor **Corrected On-Site**
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. On cooks line hand sink. Employee unclogged drain **Corrected On-Site**
29-19-4
25
Apr 21, 2023
Food-Licensing Inspection
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Educated **Corrected On-Site**
12A-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over flour in walk in cooler
08A-05-6
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. Determined it was made at 12 noon
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cup stored in sink on pizza line **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On pizza line **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.has special of a rib eye. When asked I could order any temperature. Printed consumer advisory
02B-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Woman's restroom
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back of house
36-34-5
Basic - Single-service articles improperly stored. Pizza boxes on floor **Corrected On-Site**
25-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Bag in a box
08B-38-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
32
Oct 24, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
33
Frequently Asked Questions
When was 3rd Avenue Pizza and Pasta last inspected?
The most recent health inspection at 3rd Avenue Pizza and Pasta on file is from Jan 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at 3rd Avenue Pizza and Pasta?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at 3rd Avenue Pizza and Pasta.
How does 3rd Avenue Pizza and Pasta compare to other restaurants in Port St. Lucie?
3rd Avenue Pizza and Pasta most recently scored 82 out of 100, which is about the same as the Port St. Lucie average of 81.
Has 3rd Avenue Pizza and Pasta's inspection record improved over time?
Yes. Recent inspections at 3rd Avenue Pizza and Pasta have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at 3rd Avenue Pizza and Pasta means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 3rd Avenue Pizza and Pasta inspected?
Based on the inspection history on file, 3rd Avenue Pizza and Pasta is inspected around three times per year on average.
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