Decicco's Pizzeria

76000 William Burgess Blvd Unit 8, Yulee, FL 32097 · Permanent Food Service · License 5501239

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 11 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic (1 repeat)
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Sep112026

Routine inspection

13 violations found

First visitSep 11, 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.
13 violations found:
- 4 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In walk-in cooler, pasta (74°F - Cooling @ 4.5 hours). Chef stated he cooked pasta at about 9:45\10am. Temperature taken at 2:30pm. Pasta in walk in with lid on cracked a little. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In pizza reach in cooler at front line, ham (47°F - Cold Holding); meatball (48°F - Cold Holding). Operator stated door has been open and shut during busy lunch.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  In walk-in cooler, pasta (74°F - Cooling @ 4.5 hours). Chef stated he cooked pasta at about 9:45\10am. Temperature taken at 2:30pm. Pasta in walk in with lid on cracked a little. See stop sale.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Pan cleaning powder container stored on shelf above dough prep table. Operator moved cleaner.
  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.
  Per operator no reporting health agreement signed by three employees present during inspection. Inspector sent DBPR Form 5030-103 via email.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator unable to find quaternary test strips. Inspector provided few strips till more can be ordered.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Seven employee present during inspection with no certified food manager in building.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of garlic knots, marinara and two containers of fry oil on floor in back kitchen. Operator lifted all items off floor.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Multiple employee drinks on shelf above reach in coolers/prep tables/on reach in freezer. All drinks moved and stored properly or discarded.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Shelves next to fryers lined with tin foil that is ripped and soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple gaskets in establishment either soiled with food debris/torn.
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  In lobby next to drink machine, unwrapped plastic forks and knives not presented with handles first.
  Single-service articles not stored inverted or protected from contamination.
  On rack next to salad reach in cooler, metal to go pans not inverted. Operator flipped over pans.
  Fixed on the spot
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.

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.
Stop sale: An order that the food can’t be sold or served.