Goodfellas Pizza, Pasta, Subs, No 1
Last inspected: Feb 3, 2026
52
Score
Public records show nine inspections at Goodfellas Pizza, Pasta, Subs, No 1 stretching back to 2022. The most recent report on file is from Feb 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The pattern that stands out is “time/temperature control for safety food identified”, which has been cited two times.
That's lower than the typical Fort Pierce restaurant, which scores around 87. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
0
Critical latest
4
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Warewashing Facilities Maintained and Used
FL-24
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Oct 2, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-10-02: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed. **Corrective Action Taken** - From follow-up inspection 2025-10-02: **Time Extended**
51-13-4
82
Oct 1, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
52
Feb 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
67
Jul 15, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
74
Feb 6, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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. **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
16-37-1
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. **Corrected On-Site**
41-21-4
Basic - Bowl or other container with no handle used to dispense food. In chicken wings and sugar **Corrected On-Site** **Repeat Violation**
14-01-5
67
Jul 10, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - 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)
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200+ppm. Operator diluted **Corrected On-Site**
22-42-4
High Priority - Nonfood-grade bags used in direct contact with food. Sliced mushrooms in walk in cooler are being stored in inked plastic Togo bag
14-31-5
High Priority - 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 **Corrected On-Site**
22-43-4
High Priority - 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
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer
16-37-1
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.
11-26-1
Intermediate - 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
53B-13-5
Basic - 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 **Corrected On-Site**
02D-01-5
Basic - 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
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for wings **Corrected On-Site**
14-01-5
26
Mar 30, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Determined made less than 1 hour ago **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored in back sink **Corrected On-Site**
31A-11-4
Basic - Single-service articles improperly stored. Cups by fryer need cover and by customer drink fountain. Manager covered
25-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer
08B-49-4
70
Oct 7, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Goodfellas Pizza, Pasta, Subs, No 1 last inspected?
The most recent health inspection at Goodfellas Pizza, Pasta, Subs, No 1 on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Goodfellas Pizza, Pasta, Subs, No 1?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Goodfellas Pizza, Pasta, Subs, No 1.
How does Goodfellas Pizza, Pasta, Subs, No 1 compare to other restaurants in Fort Pierce?
Goodfellas Pizza, Pasta, Subs, No 1 most recently scored 52 out of 100, which is lower than the Fort Pierce average of 87.
Has Goodfellas Pizza, Pasta, Subs, No 1's inspection record improved over time?
Results have been roughly steady. Inspections at Goodfellas Pizza, Pasta, Subs, No 1 have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Goodfellas Pizza, Pasta, Subs, No 1 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Goodfellas Pizza, Pasta, Subs, No 1 inspected?
Based on the inspection history on file, Goodfellas Pizza, Pasta, Subs, No 1 is inspected around three times per year on average.
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