Cuban Pizzeria
4347-2 University Blvd S, Jacksonville, FL 32216 · Permanent Food Service · License 2615058
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 27 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 6 intermediate (1 fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most-41
- Safety score59
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 visitAug 27, 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.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
52f cooked pork, sandwiches above fill line in prep cooler, front counter, employees placed them in reach in cooler
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee cut lemon for shake, explained to her and she got gloves
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washing cutter then whet to grab packs of dry pasta, explained to him and he washed hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Faucet in hands by triple sink
Intermediate6
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.
Flan and pork made a couple of days ago
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.
For new employees here making shakes and for 1 employee here for 3 months, emailed agreement
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.
Emailed one
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine, employee could not find them
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Blue and purple, by hand sink at cook line, employee stated it's degreaser and soap
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For cook here for 3 months
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powder in bulk containers, operator stated it's sugar and flour, front counter shelf
Repeat violation
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In pizza unit, employee could not find it
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes on shelf above milk and ham in reach in cooler at front counter
Food stored on floor.
Oil jug and sugar container, employee placed them on shelf
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.
Two employee drinks on prep counter, front counter, one employee drink on shelf above customer food in pizza cooler, operator moved them
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
1/2 pony tail and she is cutting pizza, explained to her
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf above pasta warmer with old food build up
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand sink by triple sink, emailed one
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men restroom not closing all the way
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Couldn't find it
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.