Johnny's Pizzeria
9562 Maricamp Rd Ste. 3, Ocala, FL 34472 · Permanent Food Service · License 5202837
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (2 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 3, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat 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. Turkey opened on Tuesday, October 27.
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Pizza made at 11:15. Manager added time.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Purple chemical bottle next to clean silverware. Moved during this inspection.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and/or commercially processed and held more than 24 hours not properly date marked.
Sausage cooked three days ago with no date mark. Turkey opened one week ago with no date mark. Cream opened Saturday with no date mark. Dates were added and stop sale issued.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of three reach in coolers soiled with food debris.
Repeat violation
Basic10
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee polar pop on shelf next to clean dishes. Moved during this inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Shelf over freezer and screen door.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on two pans on clean dish shelf.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of reach in chest freezers soiled with grease and food debris. Exterior of pizza oven soiled with grease and dust. Exterior of two reach in coolers in back room soiled with grease and dust. Exterior of reach in cooler near back door soiled with grease and food debris. Trash cans soiled with grease and food debris. Fan soiled with grease and dust.
Code 33, Garbage and refuse: Open dumpster lid.
One lid on dumpster open.
Code 35, Insects, rodents, pests and animals: Outer openings of establishment cannot be properly sealed when not in operation.
Gap in back door frame. Screen on open window near mixer torn.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Floors walls and ceilings soiled with grease and dust.
Repeat violation
Building components, attachments or fixtures in poor repair.
Paper on walls peeling near chest freezer. Floor in disrepair near mop sink. Water damage and holes in several ceiling tiles. Hole in wall near back door. Hole in ceiling near back door.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop with head down in mop sink.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
No proof of training for any employees.
At the first visitRepeat violationAdministrative complaint
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For two male employees
Follow-up, Apr 24, 2026More time given
No documents available.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.