V Pizza
12601 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2615233
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken, sausage in make line reach in coolers stored above fill lines at 45-48°F. Person in charge removed excess.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at bar testing at 0ppm at dishpit. Person in charge primed and retested at 50ppm.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
Establishment received delivery from commissary location in St. Augustine. Did not take receiving temperatures.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with blue chemical at server area unlabeled. Person in charge labeled appropriately.
Fixed on the spot
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda plates and exterior of ice chute at dining room drink area with debris accumulated.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed leak under dishpit area near water hook ups at right side of dishmachine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing hand wash sign at women's restroom hand wash sink.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
In dough station hole in wall around piping, wiring in walls/ at ceiling.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.