Peppino's Pizza
3731 W University Ave, Gainesville, FL 32607 · Permanent Food Service · License 1103586
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 intermediate, 6 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment has written plan taped on wall but not filled out.
Basic6
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Soiled cardboard used under jugs of sauces on cooks line, employee replaced with new.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Large fan blowing in kitchen soiled with dust. -Interior reach in freezer soiled with food debris. -Reach in freezer gasket soiled with food debris.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Pizza paddles leaned between wall/reach in cooler on floor, employee placed on shelf.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipes under Handwash sink leaking into bucket.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall in back dry storage area.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Behind the dough mixer.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.