Stoner's Pizza Joint Jacksonville Southside

3837 - 7 Southside Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2614886

D
Grade D
Safety score 68 of 100
Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed on the spot · 22 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 20 routine inspection
    3 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 visits

Routine inspection

23 violations found · Inspector came back once
  1. 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
  2. First visitAug 20, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    23 violations found:

    • 3 High priority
    • 4 Intermediate
    • 16 Basic
    What 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

    Official report, on the Florida DBPR website

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.

Most cited

Plumbing and backflow prevention3
Floors, walls, ceilings and ventilation3
Thermometers provided and accurate2
Water source2
Chemicals and toxic substances2
Approved source; food safe and unadulterated1
Labeling, date marking and consumer advisory1
Food protection and cross-contamination1