Angelas Pizza

815 Beach Blvd #2, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2616575

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 6 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
2 high priority (1 fixed by the Oct 6 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic (1 repeat)
-18
Extension granted on Sep 29, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul282026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitSep 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  At today's callback : employee training not available. At home per Person In Charge.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: 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.
  See stop sale. Observed pizza held on Time As A Public Health Control without time mark. Employee placed time on pizza.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 flying insect on cook line.
Intermediate3
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed establishment employee hand sink without hand soap. Employees are using dish soap for hand washing.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray containing sanitizer cleaner without label. Employee placed label on spray bottle.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee food training.
Basic4
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed bags of flour stored on floor of kitchen.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drinks on prep table in kitchen areas. Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee engaging in food preparation wearing a bracelet.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee items stored on prep table in cooler storage area. Employee removed and stored properly .
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.