California Pizza Kitchen
4712 River City Dr Suite 105, Jacksonville, FL 32246 · Permanent Food Service · License 2614465
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 6 basic (1 repeat)-18
- Administrative complaint on Aug 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 13, 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 - First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken, raw shrimp (51-59°F - Cold Holding); raw beef (48-51°F - Cold Holding); noodles (47-50°F - Cold Holding), all stored under cook line reach in cooler drawer & place there from main walk in cooler approximately 2 hrs ago as per manager. Unit at 49°F ambient temperature. Manager place service call & had all items moved to walk in freezer to bring down temperature
Fixed on the spotRepeat violationAdministrative complaint
Cooked poultry not reaching a minimum internal temperature of 165°F.
Grilled chicken breast (146-151°F - Cooking), observed employee on cook line stating chicken was done to take final cooking temperature & not reaching minimum internal temperature. Chicken was being cooked to be cool down for later use. Operator is not using non continuous cooking method. Employee re-cooked chicken to 171°F.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
Employee on cook line not using thermometer to take final temperature of cooked chicken after initial cooking temperature was 146-151°F for final temperature.
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tong stored on oven door handle
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 top of reach in cooler. Employee removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in walk in freezer door
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under reach in cooler in kitchen with standing water
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.
Employee bag stored on front line near reach in cooler. Moved by manager.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop not hung at mop bucket
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.