Jets Pizza

33486 US 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6215720

Official report

out of 100

Grade F

Safety score 29 of 100

Latest visit: Jul 31, 2026

What drove the grade

Presence of insects, rodents, or other pests.High priority · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
6 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 15 basic (3 repeats); basic violations cost 12 at most
-51
Administrative complaint on Jul 30, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score29

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

Inspection history

1 inspection · 2 visits

Jul302026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitJul 31, 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.
10 violations still not corrected:
- 3 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  30lbs of shredded cheese.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shredded cheese 50°F, Shredded cheese 50°F, shredded cheese 50°F, shredded cheese 50°F, shredded cheese 50°F
  Administrative complaint
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 6 High priority
- 1 Intermediate
- 15 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 2 6lb cans of mushroom stems and pieces dented. Not separated from undamaged product.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  45lbs of cheese temperatures ranging from 54-55°F, .5lbs of ham. 5lbs of ranch. 8 gallons of buttermilk, 72lbs of pizza sauce, 2lbs of feta.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  12 heads of lettuce spoiled, 48oz of pizza dough has black debris on it.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food stored in walk in cooler held overnight, no prior temperature monitoring documented. shredded cheese (54°F - Cold Holding); shredded cheese (55°F - Cold Holding); shredded cheese (54°F - Cold Holding); shredded cheese (55°F - Cold Holding); shredded cheese (54°F - Cold Holding); shredded cheese (54°F - Cold Holding); shredded cheese (54°F - Cold Holding); butter milk ranch (56°F - Cold Holding); ham (52°F - Cold Holding); buttermilk (49°F - Cold Holding); buttermilk (47°F - Cold Holding); buttermilk (54°F - Cold Holding); bittermilk (50°F - Cold Holding); buttermilk (52°F - Cold Holding); buttermilk (50°F - Cold Holding); pizza sauce (53°F - Cold Holding)
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
  Pizza dough stored in soiled metal containers.
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
  1 live spider on metal shelf near soda bottle storage. Operator killed spider and cleaned and sanitized area.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Dough trays soiled with debris. Container of oil soiled with flour.
  Repeat violation
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of butter unlabeled on pizza station. Container of yeast not labeled.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No Ambient thermometer for walk in cooler.
- Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
  See stop sale. Pizza dough in walk in cooler stored in soiled pan with several pieces of black debris on dough,
  Damaged/spoiled/recalled food not properly segregated.
  2 6lb cans of mushroom stems and pieces dented. Not separated from undamaged product. 12 spoiled heads of lettuce stored next to undamaged product.
  Food stored on floor.
  Box of peppers stored on floor of walk in cooler. Operator moved box of peppers.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee meals and drinks stored next to ranch and salad dressing in walk in cooler.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee beverage in walk in cooler next to ranch.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard lining box where onions are stored.
  Repeat violation
  Cutting board has cut marks and is no longer cleanable.
  Cutting boards in kitchen grooved.
  Equipment in poor repair.
  Walk in cooler unable to keep proper temperature. Instructed operator to use reach in coolers for storage until walk in is repaired,
  Food storage container/container lid cracked or broken.
  Cracked lids used to store shredded cheese in walk in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelves of walk in cooler soiled with debris.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leaking pipe in walk in cooler.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  3 dead roaches behind unused cooler near dry storage. 1 dead roach near read exit. 1 dead roach under seat in lobby Operator cleaned roaches during investigation.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vent near entrance to back prep area soiled with debris.
  Repeat violation
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.