Jets Pizza
13475 Atlantic Blvd STE12, Jacksonville, FL 32225 · Permanent Food Service · License 2614678
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (1 fixed on the spot), 5 intermediate (2 fixed on the spot), 7 basic-29
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Can of scrubbing bubbles chemical cleaner stored over pizza station, manager moved to store correctly
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 6-1-26 Establishment open and operation at time of inspection.
Administrative complaint
Intermediate5
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.
Diced chicken in pan in cooler on pizza line no date, manager states panned previous day. Manager dated
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled with black residue on blade and old rust colored metal shreds in spinner
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handsink in rear next to triple sink area
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Pink substance inside a Zapp spray bottle no labels to identify chemicals, manager labeled
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
2 large white containers with white substances inside no label. Manager states it's flour. Manager labeled
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened half empty bottle of Powerade stored in reach in 3 door freezer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket on walk in cooler door soiled with mold like residue
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign at handsink in triple sink area
Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile in kitchen over mixer missing
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Glass bulbs in kitchen and near back door uncovered.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.