Piehole Wood Pizza
Last inspected: Mar 11, 2026
45
Score
The health department has logged 12 inspections at Piehole Wood Pizza, the earliest from 2022. The latest inspection on file is from Mar 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
By comparison, the average Fort Pierce facility scores 87, putting Piehole Wood Pizza on the weaker side. The pattern in the record is worth a careful look.
12
Inspections
0
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Sep 24, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Light not functioning. Walk in cooler - From follow-up inspection 2025-09-24: Cooler light not working does have portable lights in cooler **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout. - From follow-up inspection 2025-09-24: **Time Extended**
14-09-4
90
Jul 25, 2025
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
33
Jan 17, 2025
Complaint Full
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - 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. 0 ppm. Don't use until repaired and use the other dishwasher in the kitchen. Dishwasher at bar. Called eco lab
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Across from grill Food cart was blocking. Cooked removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Operator took picture of the appropriate test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from grill and outside bar. Manager placed a roll of paper towels on the ledge above the sink.**Corrected On-Site** **Corrected On-Site**
31B-02-4
Intermediate - 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/
53A-05-6
Intermediate - No soap provided at handwash sink. Across from grill and outside bar. Manager placed a bottle of soap on the ledge above the sink. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at outside bar
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee and drink stored on prep table next to grill. Cook removed and proper stored. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Next to dishwasher in kitchen.
24-08-4
Basic - Ice scoop handle in contact with ice. Next to dishwasher at bar. Manger put in holder. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Across from grill and outside bar. Manager placed a sign at the sink. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Items on shelf next to dishwasher in kitchen. Manger had dish person remove. **Corrected On-Site**
16-46-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf above hanging utensils. Manger inverted. **Corrected On-Site**
24-05-4
35
Nov 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
95
Oct 31, 2024
Routine - Food
No violations found.
100
Oct 30, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line cooler Cut tomatoes 50F cold holding, boiled eggs 53F cold holding, mozzarella 54F cold holding, cut lettuce 54F cold holding, cooked onions 64F cold holding, raw chicken 56F cold holding, cannoli cream 54F cold holding, heavy whipping cream 61F cold holding, egg wash 50F cold holding, raw chicken 56F cold holding, cut tomatoes 56F cold holding, mozzarella sticks 54F cold holding, cooked chicken wings 52F cold holding, ricotta 54F cold holding, cut lettuce 50F cold holding. All items was stored overnight in cooler. Manager discarded items out of temp. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line cooler Cut tomatoes 50F cold holding, boiled eggs 53F cold holding, mozzarella 54F cold holding, cut lettuce 54F cold holding, cooked onions 64F cold holding, raw chicken 56F cold holding, cannoli cream 54F cold holding, heavy whipping cream 61F cold holding, egg wash 50F cold holding, raw chicken 56F cold holding, cut tomatoes 56F cold holding, mozzarella sticks 54F cold holding, cooked chicken wings 52F cold holding, ricotta 54F cold holding, cut lettuce 50F cold holding. Manager discarded items found out of temp. **Corrective Action Taken** **Warning**
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to fryers. Device needs battery. Cook provided towels. **Corrective Action Taken**
31B-05-4
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. Digital thermometer reading 44F-47F. Ambient thermometer in cooler reading 40F. Recommend to not to place TCS items in cooler until serviced.
14-74-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzle. Manager cleaned. **Corrected On-Site**
23-03-4
55
Mar 21, 2024
Routine - Food
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Oct 12, 2023
Food-Licensing Inspection
No violations found.
100
Aug 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
74
Feb 22, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 49f cold holding was used for prep.
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. **Corrected On-Site**
11-27-4
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.
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. Has class scheduled for March 1 2023
53B-14-5
64
Jul 29, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of Reach in cooler on cook line. cut tomatoes (47F - Cold Holding); mozzarella (47F - Cold Holding). Operator stated that the food items were recently stocked. Operator applied bags of ice to reduce temperature
03A-02-5
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. Provided operator with paperwork **Corrected On-Site**
03F-10-5
Basic - Food stored on floor. Bag of flour stored on the floor in the corner of the kitchen. Container of bread in the walk in cooler stored on the floor. Operator moved **Corrected On-Site**
08B-38-4
74
Frequently Asked Questions
When was Piehole Wood Pizza last inspected?
The most recent health inspection at Piehole Wood Pizza on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Piehole Wood Pizza?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Piehole Wood Pizza.
How does Piehole Wood Pizza compare to other restaurants in Fort Pierce?
Piehole Wood Pizza most recently scored 45 out of 100, which is lower than the Fort Pierce average of 87.
Has Piehole Wood Pizza's inspection record improved over time?
No. Recent inspections at Piehole Wood Pizza have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Piehole Wood Pizza 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 Piehole Wood Pizza inspected?
Based on the inspection history on file, Piehole Wood Pizza is inspected around three times per year on average.
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