Giuseppe's Pizzaria & Itl Cuis
Last inspected: Apr 6, 2026
64
Score
The health department has logged 10 inspections at Giuseppe's Pizzaria & Itl Cuis, the earliest from 2022. On Apr 6, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near 14 violations per visit across recent inspections.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged seven times.
Restaurants in Sebastian average 77, so Giuseppe's Pizzaria & Itl Cuis trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 6, 2026
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Stop Sale issued due to adulteration of food product. 2# cooked pasta contaminated by employee beverage
01B-03-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop chicken **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Main make table. Repair people in process of repairing unit. Operator removed all items and will not use till repaired
14-74-7
Basic - Equipment in poor repair. Gasket small reach pizza make table Main make table **Repeat Violation**
14-11-5
Basic - Food stored on floor. Pizza sauce walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. Pizza boxes on floor **Corrected On-Site** **Repeat Violation**
25-05-4
64
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 400+. Corrected to 75ppm **Corrected On-Site**
41-15-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jesus **Repeat Violation**
53B-14-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Pan used to scoop flour **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Gasket reach in cooler
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in freezer
23-03-4
Basic - Single-service articles improperly stored. To go containers not inverted on cook line **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Ice cream walk in freezer **Corrected On-Site** **Repeat Violation**
08B-12-5
52
Jul 30, 2025
Routine - Food
5 critical violations. 7 major violations. 12 minor violations.
View 24 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs over cheese in the walk in cooler **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For green hose
29-34-4
High Priority - Spray bottle of sanitizer solution exceeds the maximum concentration allowed. Over 500 ppm **Corrected On-Site**
41-27-4
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Quaternary in sanitizer states 1 table per 1.5 gallons of water
41-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Can opener soiled with old food. Interior of the ice machine soiled
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the walk in cooler opened not sure when.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area hand sink
31B-02-4
Intermediate - 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. Dish washer **Corrected On-Site**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used for parm cheese.
14-01-5
Basic - Cutting boards has cut marks and is no longer cleanable. All on the cook line
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Precooked wings in the freezer manager states belonged to employee.
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Hood filters soiled with grease.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Insect control device installed over food preparation area. In the prep area
35B-02-4
Basic - Single-service articles improperly stored. Pizza boxes on floor pizza boxes **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Salad cooler and cook line cooler.
29-49-6
Basic - Stored ice cream in the bowls not covered in upright freezer.
08B-12-5
Basic - Unwashed vegetables stored over clean cut romaine in the walk in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
13
Feb 26, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
41
Aug 30, 2024
Routine - Food
2 critical violations. 5 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over blue cheese crumbs walk in cooler **Corrected On-Site**
08A-05-6
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. Sent operator copy **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Cardboard stacked on sink in back by dishwasher **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggplant. No date **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Single-service articles improperly stored. Pizza boxes on floor **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Flour **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop cheese and dressing. Salad make table **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Out back
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Gasket salad make table Gaskets reach in freezer **Repeat Violation**
14-11-5
Basic - Food stored on floor. Pizza sauce. Walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light not functioning. Under hood fan
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
25
Feb 8, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen. Operator killed Next unannounced inspection per supervisor **Corrected On-Site**
35A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream walk in cooler **Corrected On-Site**
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop olives Salt and sugar **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Both make table
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened water and chocolate milk. Reach in cooler **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Gasket reach in freezer **Repeat Violation**
14-11-5
Basic - Food stored on floor. Pickles and bottled water walk in cooler **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets make table
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Red Bull and opened water
12B-13-4
50
Oct 13, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Pizza cooler read 39F ambient temperature was 60F Cook line cooler read 43F ambient read 57F - From follow-up inspection 2023-10-13: **Time Extended**
05-05-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2023-10-13: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop cheese and garlic n oil. Bowl used to scoop flour - From follow-up inspection 2023-10-13: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler found coils soiled with dust and interior coils froze up. Ambient temp 56F Pizza cooler 60F fan not blowing - From follow-up inspection 2023-10-13: Flip top cooler on cooks line and pizza cooler are not maintaining 41°. New units are ordered to replace existing ones. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Gaskets torn on the cook line reach in freezer. - From follow-up inspection 2023-10-13: **Time Extended**
14-11-5
70
Oct 11, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler Flip top cooler ; cooked wings (52F - Cold Holding); raw steak (40F - Cold Holding); turkey (54F - Cold Holding); ham (54F - Cold Holding); provolone (55F - Cold Holding); cut tomatoes (58F - Cold Holding); mozzarella (58F - Cold Holding); lasagna (48F - Cold Holding); raw chicken (64F - Cold Holding); sliced turkey (51F - Cold Holding); sliced assorted cheese (54F - Cold Holding); peeled boiled eggs (47F - Cold Holding); calamari (46F); veal (50F - Cold Holding) raw shrimp 48F cooked sausage 48F Cook line cooler drawers cooked pasta 43F Pizza cooler ; diced ham (51F - Cold Holding); diced tomatoes (47F - Cold Holding); spinach (52F - Cold Holding); cooked peppers (51F - Cold Holding); cooked sausage (53F - Cold Holding); shredded cheese (53F - Cold Holding); ricotta cheese (47F) **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Pizza cooler read 39F ambient temperature was 60F Cook line cooler read 43F ambient read 57F
05-05-4
Intermediate - 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. For new hire **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop cheese and garlic n oil. Bowl used to scoop flour
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler found coils soiled with dust and interior coils froze up. Ambient temp 56F Pizza cooler 60F fan not blowing
14-74-7
Basic - Cutting boards has cut marks and mold like substance and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets
40-06-5
Basic - Gaskets torn on the cook line reach in freezer.
14-11-5
41
Feb 6, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pizza station , sausage 47f. Shredded cheese 48/49f. Flip top cooler open and cloth blocking holes for cold air flow. Lid closed, cloth removed and TCS food moved to lower cold hold. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pasta in reach-in drawer at cook line. Eggs removed to properly store. **Corrected On-Site**
08A-05-6
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. Emailed to manager.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at waiters station. Dump sink. Cleaned. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggplant, pastas and meat sauce with no dates +24 hours. All dated. **Corrected On-Site**
02C-02-5
Basic - Hole in or other damage to wall. Hole in wall near dish machine and under 3 compartment sink. **Repeat Violation**
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in croutons. Removed. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dirt. Mop sink area.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Discarded reach in cooler and debris behind establishment. **Repeat Violation**
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site** **Repeat Violation**
21-12-4
39
Aug 29, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 6 inch deep cooked chicken wings at 87/90f cooling for 2 hours per manager. Moved to flat sheet pan and placed in walk in freezer. Chilled to 42f after 25 minutes. Provided cooling information sheet. **Corrected On-Site**
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 6 inch deep cooked chicken wings at 87/90f cooling and tightly covered for 2 hours per manager. Wings placed on sheet pans and put into walk in freezer. 42 degrees after 25 minutes. Reviewed cooling information with manager. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza oven hood heavily soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on cutting boards. Moved to sanitizer. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Hole in or other damage to wall. Behind toilet in women's restroom.
36-24-5
Basic - Unnecessary items stored in behind restaurant. Tables and equipment.
33-30-4
Basic - Buildup of food debris/soil residue on equipment. Exterior of ice machine and bulk bins. Cleaned. **Corrected On-Site**
23-24-4
Basic - Stored food not covered. Bulk flour bin missing cover.
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine. Cleaned. **Corrected On-Site**
16-21-4
50
Frequently Asked Questions
When was Giuseppe's Pizzaria & Itl Cuis last inspected?
The most recent health inspection at Giuseppe's Pizzaria & Itl Cuis on file is from Apr 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Giuseppe's Pizzaria & Itl Cuis?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited seven times, more than any other issue at Giuseppe's Pizzaria & Itl Cuis.
How does Giuseppe's Pizzaria & Itl Cuis compare to other restaurants in Sebastian?
Giuseppe's Pizzaria & Itl Cuis most recently scored 64 out of 100, which is lower than the Sebastian average of 77.
Has Giuseppe's Pizzaria & Itl Cuis' inspection record improved over time?
Results have been roughly steady. Inspections at Giuseppe's Pizzaria & Itl Cuis have averaged around 14 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Giuseppe's Pizzaria & Itl Cuis 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 Giuseppe's Pizzaria & Itl Cuis inspected?
Based on the inspection history on file, Giuseppe's Pizzaria & Itl Cuis is inspected around three times per year on average.
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