Papa John's Pizza
11701 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2612037
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection3 high priority (1 fixed by the Oct 8 follow-up, 2 fixed on the spot), 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken wings stored above fill line in make table at 54-62°F. Person in charge removed excess.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two flying insects around trash can located at hand wash sink in front pizza make area.
Roach activity present as evidenced by live roaches found.
Observed one live roach on the wall near piping under hand wash sink to left of make line. Person in charge killed and discarded.
Fixed on the spot
Basic3
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one dead roach on floor under can storage area in back kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Light visible under back door.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall to right of triple sink along floor. Also, holes in wall around piping at mop sink, hand wash sink. Mold like substance observed at triple sink wall.
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.