Savannah Pizza Company
1925 S 14 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501092
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection3 high priority (1 fixed on the spot), 4 intermediate, 5 basic (2 repeats)-34
- Safety score66
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 visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
In bottom of reach in cooler, sausage (49°F - Cold Holding). Operator stated item was out early to stock to of cooler and make a pizza then put back into cooler.
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
In walk-in cooler, cooked chicken and cooked beef portioned in tin foil stored in raw chicken box.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed five (5) live flying insects near mop sink in back kitchen area. Operator called pest company to schedule visit.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In bottom of reach in cooler, bucket of feta cheese not date marked.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap provided at handwash sink in bathroom. Also, no soap provided for handwash sink in dish area.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of certified food manager training for establishment.
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. No employee training provided for employees.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bin of seasoning stored on floor near back storage room. Also, in non working walk-in freezer used as dry storage multiple food items stored on floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In white bin of seasoning near back storage room, metal measuring scoop with no handle used.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of reach in cooler and pass thru doors of walk-in cooler soiled with food debris.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Case of to go boxes by prep table on floor.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents in establishment soiled with dust build up.
Repeat 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.