Pizzaro Italian Cuisine
13170 Atlantic Blvd Ste 26, Jacksonville, FL 32225 · Permanent Food Service · License 2610904
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection3 high priority (2 fixed by the Aug 19 follow-up, 1 fixed on the spot), 4 intermediate, 2 basic-23
- Complaint after follow-up on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
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 visitAug 19, 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 visitAug 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ham 70f cut tomatoes 55f garlic and oil 55f
Administrative complaint
Basic1
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Still needs
More time given
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ricotta cheese 55f ham55f turkey 55f cut tomatoes 49f Lobster pieces 49f chicken patties 55f
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ricotta cheese 55f ham55f turkey 55f cut tomatoes 49f Lobster pieces 49f chicken patties 55f
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Medicine stored over prep area next to pizza cold line. Manager moved
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Pizza by the slice, provided time as a public health form
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Upper area of ice machine soiled with mold like substance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handsink in back prep area. Used to stored slicer and pan
No soap provided at handwash sink.
Handsink near oven.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal drink on flip to cooler line, moved
Fixed on the spot
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light Cover In kitchen near dish machine
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.
- Stop sale
- An order that the food can’t be sold or served.