Enza's Italian Restaurant
10601 San Jose Blvd Ste 109, Jacksonville, FL 32257 · Permanent Food Service · License 2614142
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection5 high priority (3 fixed by the Oct 7 follow-up, 2 fixed on the spot), 1 intermediate, 3 basic-21
- Safety score79
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 visitOct 7, 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 visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In salad reach in cooler Pasta, feta, cut tomato, pasta, cooked peppers, cheese, sauce, ranch, at 46-54°F Cold Holding. Overnight temperatures per person in charge.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Enza sauce, blue cheese dressing, ranch made in house with buttermilk per person in charge dated 9/17, 9/25.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In salad reach in cooler Pasta, feta, cut tomato, pasta, cooked peppers, cheese, sauce, ranch, at 46-54°F Cold Holding. Overnight temperatures per person in charge.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In walk in cooler raw shrimp stored on tray on top of case of lettuce. Person in charge moved to appropriate location. Also, in reach in raw chicken stored over cheese balls person in charge moved to appropriate location.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed dishwasher handle dirty dishware, then handle clean dishware without hand wash in between. Person in charge spoke to employee.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Establishment is making and freezing soup, not re marking or tracking dates once thawed.
Basic3
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed wiping cloth in pan of mussels.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing hand wash sign at dishpit hand wash sink.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall at mop sink. Also, grease accumulated on floor at cookline.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.