Marcos Pizza
11406 San Jose Blvd Ste 4, Jacksonville, FL 32223 · Permanent Food Service · License 2612463
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 basic-11
- Safety score89
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 visitOct 13, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee handle washed lettuce head with bare hands.
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 head of lettuce without hand wash. Spoke to employee who washed hands.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed employee cut whole head of lettuce without washing first.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label residue observed on several clean dishware items.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket with quaternary ammonium at 0ppm. Person in charge hand mixed to 300ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Self closer disconnected at back door.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored on floor in back kitchen. Person in charge inverted.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.