Mellow Mushroom Pizza Bakers
15170 Max Leggett Pkwy, Jacksonville, FL 32218 · Permanent Food Service · License 2615267
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 Nov 2 complaint inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 6 basic (2 repeats)-21
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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.
In the counter top cooler in ice bath, ricotta (50°F - Cold Holding) salted over melted ice not making contact with container. Operator portioned into smaller containers and added more ice.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In cook line steam table, beer cheese (127°F - Hot Holding) per operator around 140°F earlier. Placed in microwave and reheated to 189°F.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener in prep area with debris build up in the blade.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink at the end of the cook line. Operator provided.
Fixed on the spot
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee on cook line working with food with no beard guard when needed.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl with no handles used as scoop in Mac and cheese container, employee removed the plastic bowl.
Fixed on the spot
Equipment in poor repair.
Pizza oven in cook line has bent/broken metal wires along conveyor belt. Operator removed metal wiring from portion of rotating belt.
Repeat violation
Code 21, Wiping cloths and linens: Clean linens stored on floor.
Bag of clean linens stored on floor of the dry storage chemical room.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
On shelf of warewashing area, clean plastic containers stacked while wet.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe under cook line hand wash sink leaks into pan on floor after running water.
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.