Stoner's Pizza Joint Jacksonville Southside
3837 - 7 Southside Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2614886
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (2 fixed by the Oct 21 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 16 basic (4 repeats); basic violations cost 12 at most-32
- Safety score68
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 21, 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 visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Meatballs opened on 8/10, employee discarded them
Fixed on the spot
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Black mark on ground outside and manager stated they are dumping outside because the mop sink is broken, legs not supporting it
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
+400 ppm in triple sink, test strip blueish, employee dilute it
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Couldn't find it
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Or cold in hand sink by triple sink, employee turned them on
Fixed on the spot
Water pressure lacking at fixtures that require the use of water.
Both, hot and cold, in hand sink by triple sink
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chemical sprayer in mop sink, employee stated it's bleach water
Basic16
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powder in bucket, employee said it's semolina
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In little prep cooler, operator placed one
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Water bottles on floor, employee placed them on shelf
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep area
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Lid cracked feta cheese in reach in cooler
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf above prep cooler, fans with food debris by prep cooler, shelf has old build up in walk in cooler, door frame in upright cooler with old build up
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Mop sink drain line disconnected and legs not supporting mop sink, manager propped up mop sink by putting legs back on and she connected it, mop sink still flimsy and unable to use for dumping dirty water
Fixed on the spot
Faucet/handle missing at plumbing fixture.
Handles not working in hand sink by triple sink, they go around all the way and no water comes out, when water was turned on from underneath
Water leaking from pipe and/or faucet/handle.
Faucet dripping in hand sink
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Rear door
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
A couple of holes by hand sink and mop sink, also by rear door
Ceiling tile missing.
One tile moved by rear door
Repeat violation
Floor soiled/has accumulation of debris.
Floor under table and by prep table with old food debris
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Above triple sink, no shield, also at front counter
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees cellphone on prep table,
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
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
- 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.