Tony Pepperoni
2158 Mayport Rd Ste 7, Jacksonville, FL 32233 · Permanent Food Service · License 2614059
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection5 high priority (1 fixed by the Oct 19 follow-up, 4 fixed on the spot, 3 repeats), 2 intermediate, 12 basic (4 repeats); basic violations cost 12 at most-39
- Administrative complaint on Sep 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 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 - 2nd follow-up visitOct 7, 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 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
At today's callback : per email chain , pending plan review requirements.
More time given
- 1st follow-up visitSep 25, 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 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
At callback :time needed to reinstall / or get plan review approval.
More time given
- First visitSep 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Garlic oil made with fresh garlic (72°F - Cold Holding) stored table near whole pizzas. Manager removed and placed in reach in cooler and will pull smaller amounts and place on Time As A Public Health Control . Manager will add to TIME As A Public Health Control sheet.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in stand alone cooler in kitchen raw shell eggs stored over ready to eat meat balls. Observed in stand alone freezer raw steak, raw shrimp stored over French fries. Manager stated he will remove and store properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee handling Sub sandwich with bare hands while cooking on stove. Inspector spoke to employee regarding glove usage. Employee used gloves to prepare sandwich.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 4 flying insects. 3 flying insects in mop sink area. 1 flying insect in dining area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed liquid plumber stored on shelf next to food and ice machine. Manager removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Observed Hand wash sink removed in space between the pizza oven and service window located at end of kitchen cook line. Historic plans from 2007 show a hand sink installed in that location, and visible capped off hand sink plumbing visible in that location. Only one other hand sink in kitchen, located by mop sink which is not easily accessible to employees working on the far end of cook line. Violations had been previously cited for that handsink missing paper towels and items in the sink several years ago, under the current ownership. Hand sink needs to be reinstalled back in original location.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed employee hand sink located near service window in kitchen has been removed, as shown on original establishment plans. New plans are required to be submitted for approval, for the removal of the hands sink. Reinstallation of the hand sink would negate the need to submit new plans.
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cooking oil stored on the kitchen floor.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed in use tong stored on handle of oven. Employee removed and stored properly.
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.
Observed employee unenclosed beverage container on top of flour bags. Observed employee unenclosed drinks stored on shelf over prep table. Manager removed and stored properly.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging in food preparation wearing a watch.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed deep grooves on cutting boards located on cook line reach in cooler.
Repeat violation
Equipment or utensils not designed or constructed in a durable manner.
Observed establishment uses non food grade drill with paint mixer attached to mix sauces.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled with mold like substance near ice chute of unit.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed filters over grill soiled with grease and dust. Observed stand alone freezer across from 3 compartment sink soiled with food debris.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed open bundle of pizza boxes stored on floor near ice machine. Manager removed and stored properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed small portable bug zapper stored over prep table. Observed small portable bug zapper on top of cooking oil. Manager removed and stored properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed at entrance in kitchen ceiling tile missing.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket. Employee removed and hung to dry properly.
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.