Krave Pizza & Wings
10991 San Jose Blvd Unit 29A, Jacksonville, FL 32223 · Permanent Food Service · License 2614082
What drove the grade
Food/ice received from unapproved source/no invoice provided to verify source.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection7 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 4 basic (1 repeat)-50
- Administrative complaint on Sep 3Counts in full until a follow-up finds the problems fixed-20
- Safety score30
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 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
See Stop Sale. Observed desserts made by Jacky's Kitchen for sale at establishment. Person in charge unable to provide proof establishment is licensed. Unable to find establishment under FDACS permit search.
Administrative complaint
Stop Sale issued due to food originating from an unapproved source.
Observed desserts made by Jacky's Kitchen for sale at establishment. Person in charge unable to provide proof establishment is licensed. Unable to find establishment under FDACS permit search. Also, Cut lettuce in grab and go section at front counter at 52-62°F. Ambient temperature of unit 52°F during inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut tomatoes on far left side of make line unit 46°F. Observed area near section empty. Person in charge lidded. Cut lettuce in grab and go section at front counter at 52-62°F. Ambient temperature of unit 52°F during inspection. See stop sale.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Pizza in warmer at 126°F. Person in charge states holds on time, but has no time mark or time paperwork. Provided paperwork to operator. During inspection. Will hold for remaining 3 hours today.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled cle
equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal phone, then handle food to serve to customers.
Code 35, Insects, rodents, pests and animals: Pest excrement and/or droppings present.
Observed two lizard droppings with white end on floor under not in use speed racks in back kitchen.
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 6.1.2.26.
Administrative complaint
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed water shut off to back hand wash sink by triple sink. Person in charge turned on during inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of food handler training for only employee working at establishment since March.
Repeat violationAdministrative complaint
Basic4
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Salads sold grab and go style. Missing label including name and address of establishment and product identity.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Right side hood filters with grease accumulated.
Code 25, Single-service items: Single-service articles improperly stored.
Cases of single service items stored on floor in back kitchen.
Code 32, Restrooms: Bathroom facility in disrepair.
Observed large amount of paper towels and toilet paper blocking toilet in only restroom on site. Person in charge cleaned and is working properly by end of inspection.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.