Als Pizza Pvb
635 A1A N, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501481
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitSep 17, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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.
At prep area, liquid egg opened 2 days prior not dated. At prep area, bags of spaghetti pasta has wrong date per operator. In walk-in cooler, pizza sauce prepared 2 days prior not dated. Operator had correct date put on all items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep station, can opener blade has build up of food residue. At soda station in dining room, top plate in ice bin has build up of mold-like substance.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At dish area handwash sink, no paper towels. Operator stocked towels during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In dining room, sparky bottle identified as sanitizer not labeled. Operator labeled bottle.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk-in cooler, unwashed lettuce and onions stored over tubs of cheese and containers of margarine. Operator moved all items to proper storage levels.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
At pizza station, pizza peel stored on top of soiled pizza oven. Operator placed pizza peel on tray.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At pizza station, top of pizza oven soiled with food debris. At kitchen cook line, cabinet with cases of spaghetti sauce soiled with food residue/debris. At prep area, stand mixer has build up of grease and food debris. At soda station in dining room, bottom soda heads have build up of mold-like substance near levers.
Code 25, Single-service items: Single-service articles improperly stored.
At hallway by restrooms, cases of pizza boxes stored on floor. Operator moved all boxes to shelves.
Fixed on the spot
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.