Pizza Hut 4263
11018 St Augustine Rd Ste 141, Jacksonville, FL 32257 · Permanent Food Service · License 2611327
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection1 high priority (fixed by the Nov 6 follow-up, 1 repeat), 2 intermediate, 5 basic-16
- Administrative complaint on Sep 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 6, 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 - 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Person in charge needs more time to obtain.
More time given
- First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vacuum breaker missing from non chemical side of splitter at mop sink.
Repeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice in back hand wash sink by dishpit.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any 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 pull up employee training during inspection. States all employees have been working for 60+ days.
Basic5
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Observed accumulated carbon, grease on multiple clean pizza pans in clean dishware storage area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets and exterior front of pizza make with mold like substance, debris accumulation.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clean containers wet nesting at dish storage area.
Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
Observed only restroom in facility with out of order sign on door. Handle is broken at time of inspection. Only way to flush toilet is to lift back tank cover and manually flush.
Code 36, Floors, walls, ceilings and ventilation: Floors walls, and/or ceilings soiled/has accumulation of debris.
Observed dust accumulated on vent in kitchen near desk. Observed debris accumulated on floor under pizza oven, in corner behind self service soda reach in cooler.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.