Little Caesars
11101-2 Old St Augustine Rd, Jacksonville, FL 32257 · Permanent Food Service · License 2613290
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 Aug 31 complaint inspection2 high priority, 4 intermediate (1 fixed on the spot), 5 basic-28
- Administrative complaint on Aug 31, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitNov 6, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in make line drawers below in non functional unit mushrooms, ham, sausage, cheddar cheese 46-55°F. In walk in cooler cheese, beef, chicken wings, Asiago cheese, blanched onions, cheese sauce at 46-56°F. Observed large amount of ice buildup on condenser of walk in cooler. Items have been in makeline for more than 4 hours per person in charge. No temperature monitoring on walk in cooler, person in charge unsure how long items have been out of temperature. See stop sale.
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Person in charge has not obtained, unable to provide for establishment.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust and mold like substance accumulation on vents at front counter area.
- 1st follow-up visitSep 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items in walk in cooler cheese, sausage, ham, peppers 37-40°F. No time/temperature control for safety items in make line reach in cooler at time of inspection. Will utilize ice to maintain food at 41°F or below as ambient temperature of unit is 51°F.
More time given
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Person in charge needs more time to obtain.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Operator needs more time to address.
More time given
- First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In walk in cooler cheese, sausage, peppers and onions, cheese, chicken wings, cheese between 52-60°F. Per person in charge unit has been out for temperature for at least three days. Ambient temperature of unit 56°F at time of inspection. In make table sausage, ham, cheese, mushrooms canned, beef, pre topped pizza with cheese at 52-59°F. Items have been in unit for longer than 4 hours. Ambient temperature of unit 54°F. Also, Cheddar cheese shredded sealed with mold like substance in reach in cooler.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler cheese, sausage, cheese, peppers and onions, chicken wings, cheese between 52-60°F. Per person in charge unit has been out for temperature for at least three days. Ambient temperature of unit 56°F at time of inspection. In make table sausage, ham, cheese, mushrooms canned, beef, pre topped pizza with cheese at 52-59°F. Items have been in unit for longer than 4 hours. Ambient temperature of unit 54°F.
Administrative complaint
Intermediate4
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.
Establishment holds pretopped pizza on time, unable to provide time paperwork.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink closest to front counter blocked by soda crates. Person in charge made accessible.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of CFM available at time of inspection for establishment.
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. Person in charge unable to provide proof of training for some employees during inspection.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of food stored on floor at front counter. Observed gallons of water stored on floor in back kitchen.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Tape utilized to repair door of walk in cooler, has sharp edges.
Cardboard used to line nonfood-contact shelves.
Observed cardboard lining shelves in kitchen.
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Observed buildup of carbon/ old food on clean sheet pans at clean dishware area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mold like substance and dust accumulation observed around vents at front counter area.
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.