Five Star Pizza
9825 San Jose Boulevard #30, Jacksonville, FL 32257 · Permanent Food Service · License 2611369
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection8 high priority (3 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic (2 repeats)-57
- Administrative complaint on Sep 11, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score23
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 visitSep 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 4 flying insects at triple sink area under sink. Observed two flying insects in back mop sink area. Observed two flying insects near pizza box storage in prep area. Person in charge killed until less than 5 remained.
Fixed on the spot
- First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed sauce and cheese held on time with discard time of 3:10pm not discarded. Inspector requested staff discard at 3:20pm.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut ham stored above fill line in unlidded make line at 46°F. Person in charge removed excess and placed in unit holding temperature.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Observed sauce and cheese held on time with discard time of 3:10pm not discarded. Inspector requested staff discard at 3:20pm.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Spray hose hangs in water in sink when in use.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 5 flying insects in corner near mixer in kitchen. Observed approximately 4 flying insects in back storage area near mop sink. Observed approximately 2 flying insects at triple sink area. Observed 2 flying insects near prep table by sauce storage.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Observed two pesticide emitting strips in back kitchen. Person in charge discarded.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer bucket filled half way with water with 5 tablets observed in bucket. Testing at 500+ppm, turning strip bright blue. Person in charge began discarding and remaking.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26.
Administrative complaint
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Feta cheese and beef opened more than 24 hours ago with no date marked after opening in bag. Person in charge labeled.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Two spray bottles with blue and yellow chemical unlabeled in back chemical storage area. Person in charge labeled.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four food handling employees on site with no CFM on site.
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. Two employees on duty at time of inspection working at establishment for 60+ days without proof of food handler training.
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle to scoop used in flour in direct contact with flour.
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Tape utilized to repair handle to white reach in freezer, side of pizza fliptop.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Restroom door not self closing.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Light visible under back door, also self closer disconnect.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed damage to wall under triple sink. Also, porous ceiling tiles observed in back kitchen.
Repeat violation
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.