Little Caesars

3541 University Blvd West, Jacksonville, FL 32217 · Permanent Food Service · License 2614972

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
4 high priority (3 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 8 basic (1 repeat)
-38
Extension granted on Oct 23
Counts in full until a follow-up finds the problems fixed
-3
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct222026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 23, 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:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand wash sign has been posted.
  More time givenFixed 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.
  Person in charge needs more time to obtain.
  More time given
Basic1
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Door in process of being repaired at callback.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In make line sausage, ham, sausage, cheese, peppers blanched at 50-54°F. Person in charge states have been in unit for 3 hours, began moving to reach in freezer, walk in cooler to rapidly chill Ambient temperature of unit below is 45°F.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Pizza on speed rack held on time per person in charge, no time mark. Person in charge set timer during inspection.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee handle personal phone, then handle food without hand wash in between. Also, observed employee touch hair, then handle pan with pizza without hand wash. Spoke to employee who washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed isopropyl alcohol bottle stored on open wire shelving over dough prep area. Person in charge moved to appropriate location.
  Fixed on the spot
Intermediate5
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  Observed employee with fake and or painted nails handling food product without gloves.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink closest to triple sink blocked, person in charge made accessible.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Paper towel not dispensing at back hand wash sink. Also, same hand wash sink missing hand wash sign.
  Repeat violation
- 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 unable to provide proof of CFM for location.
  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/ 4+ employees working with food with no CFM present. Manager arrived by end of inspection.
  Fixed on the spot
Basic8
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed multiple employee drinks stored on shelf above make line and dough prep area. Person in charge removed.
  Fixed on the spot
  Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
  Observed employee chewing gum while prepping pizza. Employee discarded.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice accumulation in reach in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Pizza shelves and wire shelving in kitchen with food debris accumulated.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Bathroom door not tight fitting, stays ajar when self closed.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Back door missing self closer.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floors with debris accumulated under shelving, equipment along walls. Ceiling with staining, dust accumulation at vents.
- 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.
  Personal bag stored on case of drinks to be served to customers. Person in charge moved to appropriate location.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.