V Pizza

1406 Hendricks Ave, Jacksonville, FL 32207 · Permanent Food Service · License 2615022

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 12 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 complaint inspection
2 high priority (1 fixed by the Oct 12 follow-up, 1 fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 2 repeats), 4 basic (1 repeat)
-24
Administrative complaint on Oct 7, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score64

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct72026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitOct 12, 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 visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 2 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ricotta cheese (46°F - Cold Holding) in reach-in cooler at pizza make station. Operator stated it was out for a calzone order when they first opened. Operator will keep pastry bag of ricotta cheese in bottom of reach-in cooler to chill.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed two flying insects in bar area near dishwashing machine.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed ice chute on self dispensing soda machine in dining area soiled with black like substance. Operator had employee clean ice chute during this inspection. Also, portable cutting board at salad making station soiled/ stained.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed no soap at hand wash sink in bar area. Operator replenished soap.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed unlabeled Spray bottle containing toxic substance stored in bar area. Operator labeled spray bottle of sanitizer.
  Fixed on the spotRepeat violation
- 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. Operator unable to provide proof of employee food safety training. Operator stated he took certificates home to laminate them.
Basic4
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 0ppm) on cook line. Operator had employee remake sanitizer solution. Retested at 200ppm
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed clean glass bottles in storage room near bar not stored inverted/ or in a protected manner
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed unsealed concrete floor in walk-in-cooler.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed multiple CO2 tanks near water heater outside of bar area not adequately secured. Operator chained up tanks.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.