Bronx House Pizza

13500 Beach Blvd Unit 36A, Jacksonville, FL 32224 · Permanent Food Service · License 2614070

Official report

out of 100

Grade A

Safety score 97 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Extension grantedRoutine inspection, Oct 22, 2026 · no violations cited

How the score was calculated

Starting score100
Extension granted on Oct 22
Counts in full until a follow-up finds the problems fixed
-3
Safety score97

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct222026

Routine inspection

No violations found

First visitOct 22, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct212026F33Routine inspection19 violations, 3 high priority Administrative complaint

First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 3 High priority
- 7 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  One live flying insect on top of single deep dish pizza on front line (stop sale issued for this single slice). Manager discarded
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over butter in walk in cooler. Moved by manager.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed total of 7 live flying insects in establishment in following areas: 2 live near dough mixer 3 live near reach in cooler in kitchen 1 live on make table cutting board in kitchen 1 live on top of single deep dish pizza on front line (stop sale issued for this single slice) Following days call back with Immediate Administrative complaint as per District Office
  Repeat violationAdministrative complaint
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Open milk gallon not date marked in reach in cooler . Manager stated was prep on Monday
- 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.
  Operator has time marked but no written plan. Completed written plan during inspection
  Fixed on the spotRepeat violation
- Code 11, Employee health: 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.
  Operator has 10 employees with no proof of written agreement. Provided blank form
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink on front line at right side of pizza oven with stored pizza boxes sitting on top. Moved by manager.
  No paper towels or mechanical hand drying device provided at handwash sink.
  At hand wash sink on front line and ware washing area. Manager provided paper towel
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  At all hand wash sink in kitchen and front line. Manager provided hand wash soap
  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. Manager unable to provide any proof of training for any employees hired over 60 days. Operator has 10 total food handler employees with 6 hired over 60 days with no proof of training
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soda bib box stored on floor in kitchen area Plastic water bottles stored on floor in kitchen
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Multiple in use utensils stored in 88°F standing water with sanitizer mix in. Manager discarded water.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink cup stored on prep table near food prep
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee with facial beard on cook line preparing food with no beard guard
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Portion cups with no handle stored in food containers in make table reach in cooler
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of reach in freezer and reach in cooler with food debris
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of fryer and stove with food debris build up
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of to go portion cups stored on floor in kitchen
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles in kitchen with water damages
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.