Joseph's Pizza
7316 Main St, Jacksonville, FL 32208 · Permanent Food Service · License 2600178
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 Sep 24 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 10 basic (5 repeats); basic violations cost 12 at most-20
- Safety score80
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 visitSep 24, 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.
13 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.
On prep counter, cheese (62°F - Cold Holding) per operator left out during lunch rush to top plates with before being placed in oven. Operator relocated to reach in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Chlorine dish machine at 0ppm, employee primed machine to remove air bubble from line and at conclusion of inspection at 100ppm.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
At time of inspection unable to provide time as public health control written procedures. Operator printed and filled out during inspection.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in cooler, bucket of cheese stored on floor. Operator relocated.
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.
Employee drink stored on prep table of pass through window by garlic margarine. Operator relocated.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Soiled cardboard used as barrier for metal pizza sheets stored on prep counter. Discussed with operator alternative options.
Equipment in poor repair.
Standup reach in freezer by bread baking area with torn door gasket.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Top microwave on cook line has food debris build up on all interior walls. Employee cleaned.
Fixed on the spot
Reach-in freezer interior/shelves have accumulation of soil residues.
Interior of standup reach in freezer has build up of spilled food debris and crumbs at base of freezer. Interior of bulk ice bin has mold like substance on top plate corners.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On center prep table of warewashing area, clean metal containers stacked while wet.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Single service pizza boxes at the front counter stored on the floor. Employee relocated.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor, walls and ceiling soiled/has accumulation of debris.
Floors of cookline under/behind equipment with debris build up. Employee began sweeping during inspection.
Fixed on the spotRepeat violation
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.
Employees phone stored on prep table of pizza make line. Employees relocated the phone.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.