Little Joeys Pizza Restaurant
8602 SW SR 200, Ocala, FL 34481 · Permanent Food Service · License 5201884
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 Sep 28 complaint inspection3 high priority (fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 2 repeats), 6 basic (3 repeats)-32
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At room temperature on top of refrigerated make-table: garlic butter (64°F - Cold Holding). Manager confirmed that the garlic butter was made with real butter and moved the butter to the freezer to rapidly cool to 41°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1. Employee at cookline touched their personal phone and then wiped down the table with a wiping cloth, then proceeded to stir a pot with a spoon without first washing hands. The employee washed their hands during this inspection. 2. An employee touched their personal phone, then handled clean plates with the same hand without washing hands. Manager had the employee wash hands during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Several bottles of dish soap stored on top shelf of clean dish rack in warewash area. Manager removed the chemicals from the shelf during this inspection.
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Two new employees working in kitchen without proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
1. Can opener blade on prep table soiled with old food debris. 2. Interior of microwave in server station soiled with food debris.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Jug being filled with water at handwash sink near cookline. Manager removed the jug from the sink during this inspection. 2. Spoon down inside handwash sink in server station. Inspector removed the spoon from the sink before washing hands.
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging from oven door handle at cookline. Manager removed the tongs from the area during this inspection.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cup of coffee stored on prep table in server station. An employee removed the coffee from the area during this inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap with light showing at bottom of exterior door in back of kitchen.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Several dusty walls and ceiling tiles in kitchen near entrance.
Repeat violation
Building components, attachments or fixtures in poor repair.
1. Several broken and/or missing floor tiles throughout kitchen. 2. Gaps along wall tiles and cove moulding in several areas throughout kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1. Employee phone stored in prep table at cookline. 2. Employee phone stored on shelf above prep table in server station. Both were removed during this inspection.
Fixed on the spotRepeat violation
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.