Joe Mama's Wood Fired Pizza

406 Reid Ave, Port St Joe, FL 32456 · Permanent Food Service · License 3300768

A
Grade A
Safety score 90 of 100
Latest visit: Jul 24, 2026

What drove the grade

Handwash sink used for purposes other than handwashing.Intermediate · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 24 routine inspection
    1 intermediate, 5 basic (2 repeats)
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitJul 24, 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.

    6 violations found:

    • 1 Intermediate
    • 5 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.

      Observed inside the employee hand sink in the kitchen there is a pump to from food container in the sink.

    Basic5

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      Serving cup inside of red peppers. Manager removed the serving cup.

      Fixed on the spotRepeat violation

    • Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

      Repeat violation

    • Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing, by the walk in cooler door.

    • Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry, setting on the floor in front of the ice machine.

    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.

Most cited

Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Food-contact surfaces clean and sanitized1
Handwash sinks and supplies1
Floors, walls, ceilings and ventilation1
Premises and cleaning equipment1