Sal's Italian Ristorante
Last inspected: Jan 26, 2026
39
Score
Public records show 10 inspections at Sal's Italian Ristorante stretching back to 2022. The newest entry in the record is dated Jan 26, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 12 violations each.
The pattern that stands out is “no soap provided at handwash sink”, which has been cited four times.
That's lower than the typical Port St. Lucie restaurant, which scores around 81. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
39
Aug 8, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Apr 10, 2025
Complaint Full
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 ROP raw salmon.
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta. Cook corrected. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe actively leaks when faucet is turned on at hand washing sink on cooks line. Informed Manager.
29-11-4
Basic - 1 Dead roaches below pizza oven. Manager removed on site. **Corrected On-Site**
35A-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 5 raw salmon thawed.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Containers of food and juice found in Pepsi cooler. Informed manager. Manager removed. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Gaskets missing from salad cooler doors, door handle of fry cooler and faucet handle in women's/ employee bathroom.
14-11-5
Basic - Food stored on floor. Tomatoes sauce found on floor of walk in freezer.
08B-38-4
Basic - Light not functioning. 2 light bulbs under hood system. **Repeat Violation**
36-62-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - Open dumpster lid. Manager closed. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Pizza cooler. **Repeat Violation**
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
41
Jan 21, 2025
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - 3 Live, small flying insects near three compartment sink/ washer dryer.
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash bin and vacuum.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand washing sink. Employee removed. **Corrected On-Site**
31A-11-4
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. A.M.. emailed form and both signed. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Next to three compartment sink. **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee/ women's handwashing sink in bathroom. Due to hot water line being shut off. Please have serviced by next unannounced inspection.
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave on cook's line. **Corrected On-Site**
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. Near entry way of kitchen.
36-03-4
Basic - Duct tape used to repair nonfood-contact surface on gaskets in pizza line coolers.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Voluntarily discarded. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Missing gasket at salad cooler.
14-11-5
Basic - Light not functioning. 1 light bulb.
36-62-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Sauté cooler and pizza cooler. Employee removed water. **Corrected On-Site**
29-49-6
33
Sep 20, 2024
Routine - Food
2 critical violations. 9 major violations. 7 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lowboy found Bruschetta 51F cold holding, sliced cheese 48F cold holding, sliced ham 50F cold holding, cannoli cream Cut tomatoes 49F cold holding, cut lettuce 51F cold holding, mozzarella 49F cold holding Advised to rapid chill. Employee placed items on ice. Rechecked cut tomatoes 41F cold holding, mozzarella 42F cold holding. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Found in cooler, employee TCS products stored in cooler from over night. Bruschetta 51F cold holding, sliced cheese 41F cold holding, cannoli cream 50F cold holding, sliced ham 50F cold holding. Employee discarded. **Corrective Action Taken**
01B-02-5
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. Gallon of milk in beer cooler. Opened 3 days ago. Manager corrected. **Corrected On-Site**
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pasta found on crash cart. Informed Manager. Employee placed in walk in cooler. **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice and lemon in hand washing sink at bar. Informed employee to use dump sink. Employee removed ice and lemon wedge. Blue bucket found on hand washing sink across from stove. Employee removed. **Corrected On-Site** **Corrected On-Site** **Repeat Violation**
31A-11-4
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/. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to Pepsi cooler.
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. A.R. Provided Manager and employee printed copy. Both signed. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Next to Pepsi cooler.
31B-03-4
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 pizza. Provided Manager printed copy. Manager filled out on site. **Corrected On-Site**
03F-10-5
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. H.T. 7-2-23 **Corrective Action Taken**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in bruschetta and in flour. Employee removed. **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. Salad cooler at end of line digital thermometer found at 54-55F.
14-74-7
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. On front line next to coolers. **Corrected On-Site**
31B-04-4
Basic - Open dumpster lid. Employee closed. **Corrected On-Site**
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Bulk salt and sugar not labeled. Employee placed label. **Corrected On-Site**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. Middle cooler in front of stove.
29-49-6
21
Mar 18, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
67
Oct 31, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blue bucket stored in hand sink on cookline. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at Handwash sink in prep area.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine currently not working, has mold like substance inside on back wall of machine and inside door.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above cookline prep area has dust build up.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food stored with restaurant food on cookline cooler. Chef discarded. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored in single service tin containers on cookline. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of bacon on floor in walk in cooler **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink on cookline
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, breading **Corrected On-Site**
02D-01-5
52
Jun 8, 2023
Routine - Food
No violations found.
100
Apr 4, 2023
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
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 - Handwash sink does not provide water through a mixing valve or combination faucet. Sink by slicer cold water works no hot water
27-05-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. **Warning**
53B-01-5
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 - No soap provided at handwash sink. At back sink by slicer **Corrected On-Site**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Cup dispenser by cashier station manager covered **Corrected On-Site**
25-05-4
47
Nov 8, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 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. Pizzas made at opening, 2 hours ago not time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (98F - Hot Holding), placed in service2.5 hours ago. Warmer was turned off. Advised rapid reheat **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of cooks line handwash sink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar sink used as a dump sink
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked pasta made 2 days ago not date marked
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bleach water **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Found open energy drink on food storage rack. **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. Cell phone on prep table **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Salt/ pepper mix in dredge **Corrected On-Site**
02D-01-5
37
Frequently Asked Questions
When was Sal's Italian Ristorante last inspected?
The most recent health inspection at Sal's Italian Ristorante on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sal's Italian Ristorante?
Across the inspection record, “no soap provided at handwash sink” has been cited four times, more than any other issue at Sal's Italian Ristorante.
How does Sal's Italian Ristorante compare to other restaurants in Port St. Lucie?
Sal's Italian Ristorante most recently scored 39 out of 100, which is lower than the Port St. Lucie average of 81.
Has Sal's Italian Ristorante's inspection record improved over time?
Results have been roughly steady. Inspections at Sal's Italian Ristorante have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sal's Italian Ristorante 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 Sal's Italian Ristorante inspected?
Based on the inspection history on file, Sal's Italian Ristorante is inspected around three times per year on average.
Nearby Restaurants