Angelina’S Pizzeria
Last inspected: Apr 1, 2026
55
Score
Angelina’S Pizzeria appears in inspection records nine times, starting in 2022. The latest inspection on file is from Apr 1, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly six violations before.
The pattern that stands out is “employee with no hair restraint while engaging”, which has been cited four times.
Angelina’S Pizzeria's latest score of 55 falls below the Fort Pierce average of 87. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
55
Sep 25, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
Sewage and Wastewater Properly Disposed
FL-27
58
Feb 27, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
45
Aug 7, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Chemicals over prep area in back corner near pizza station.
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Four sheet pans of assorted cooked pasta in kitchen started cooling process at 11:00AM, took temperatures at 1:55 PM 78 F 81F 82F 77F
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over pan of cooked mushrooms in walk in cooler.
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 4 trays of cooked pasta in kitchen prep, cooked at 11:00 found at 2:00 . Four large sheet pans at 77 F.
03D-01-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for clams not in chronological order. Informed Manager. **Corrected On-Site**
01C-05-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For whole pies
03F-10-5
Basic - Stored food not covered. One container of soup in walk in cooler not covered.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside container of pizza sauce in walk in cooler.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Under prep area.
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cooks cell phone on preparation table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor under 3 compartment sink and under dish machine heavy soiled. Under the hand washing sink.
36-73-4
Basic - Hole in or other damage to wall. Hole in wall behind Hobart mixer. Holes in wall at 3 compartment sink.
36-24-5
32
Mar 21, 2024
Routine - Food
1 minor violation.
View 1 violation
Food in Good Condition, Safe, and Unadulterated
FL-13
95
Dec 22, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
61
Oct 18, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pasta sauce (66F - Reheating)in steamwell. Operator stated that it was placed in well at 10:30am. Time now is 12:15 Advised to rapidly heat. Second temp 177°F. **Corrected On-Site**
03E-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken with gloved hand, then changed gloves without washing hands
12A-07-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle at triple sink hangs beneath the floor rim of sink
29-37-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Multiple tags from July through September not on ticket stabbed with rest of tags
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No dates on any tags.
01C-03-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Carla states that she has been employed for over a year and does not have a certificate
53B-02-5
Intermediate - 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. IFSEA. All certificates expired in august 2023 **Warning**
53B-05-5
Basic - Cardboard used to line nonfood-contact shelves. On shelves over main reach in cooler for cook line and over pizza reach in cooler
14-45-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
13-03-4
Basic - Food stored on floor. Water bottles on the floor beneath server station next to dry storage room
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Multiple cases of unwashed produce stored over ready to eat foods (cooked mushrooms , pasta sauce, cheese, cooked ham, etc...)in walk in cooler
08B-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors do not fully close under own weight
32-04-4
Basic - Building components, attachments or fixtures in poor repair. Ceiling tiles over storage and working areas are perforated acoustic tiles. Floor in kitchen is unsealed concrete **Repeat Violation**
36-51-4
Basic - Cardboard used to line food-contact shelves. In walk in cooler.
14-05-4
30
Jan 30, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara from yesterday **Repeat Violation**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara from yesterday at 57f cold holding , **Repeat Violation**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara from yesterday held at 57f cold holding , **Repeat Violation**
03A-02-5
Intermediate - 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. Printed **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. In bulk flour and sauce in walk in cooler
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
50
Jul 26, 2022
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
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. See stop sale. No time mark for pizza sold by slice. Operator supplied a time mark **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler pasta sauce made with cooked onions (47F - Cooling). Operator stated that the sauce was made the day prior and placed in the walk in cooler over night
01B-02-5
High Priority - Employee washed hands with no soap. Cook washed hands without soap
12A-20-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook pushed down trash in can and then began touching clean surfaces
12A-29-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler pasta sauce made with cooked onions (47F - Cooling). Operator stated that the sauce was made the day prior and placed in the walk in cooler over night. SEE STOP SALE
03D-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date sold **Repeat Violation**
01C-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed rinsed hands in triple sink
12A-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Tags not kept with clams
01C-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for use of time as a public health control **Corrected On-Site**
03F-10-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation is not wearing a hair restraint. Put on covering **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Bucket of cooling food on the floor. Operator moved. Containers of cooking oil stored on the floor in kitchen **Corrective Action Taken**
08B-38-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor is in disrepair. Concrete is exposed
36-02-5
25
Frequently Asked Questions
When was Angelina’S Pizzeria last inspected?
The most recent health inspection at Angelina’S Pizzeria on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Angelina’S Pizzeria?
Across the inspection record, “employee with no hair restraint while engaging” has been cited four times, more than any other issue at Angelina’S Pizzeria.
How does Angelina’S Pizzeria compare to other restaurants in Fort Pierce?
Angelina’S Pizzeria most recently scored 55 out of 100, which is lower than the Fort Pierce average of 87.
Has Angelina’S Pizzeria's inspection record improved over time?
No. Recent inspections at Angelina’S Pizzeria have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Angelina’S Pizzeria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Angelina’S Pizzeria inspected?
Based on the inspection history on file, Angelina’S Pizzeria is inspected around two times per year on average.
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