Bronx House Pizza
880 SR A1A S #8, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501723
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 15 routine inspection3 high priority (2 fixed by the Sep 17 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic (2 repeats)-22
- Administrative complaint on Sep 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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 pizza station on reach-in cooler rails, ricotta cheese (47°F - Cold Holding); ham (44°F - Cold Holding); cooked chicken (40°F - Cold Holding); meatball (47°F - Cold Holding). Employee stated items were in bottom section of reach-in cooler, placed on rail approximately 1.5 hours earlier. Employee adjusted temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At pizza station, tomato sauce (110°F - Hot Holding). At prep area, meatballs (118°F - Hot Holding) and tomato sauce (107°F - Hot Holding). All items out approximately 2 hours. Employee adjusted temperature.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license.
Administrative complaint
Intermediate3
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 in bottom section of salad reach-in cooler, open box of cheesecake not dated. Employee stated box was opened 2 days prior. Employee dated box.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
On clean pan shelf by floor mixer, dicer block has food debris.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At kitchen entrance, trash cans in front of handwash sink. Employee moved cans.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
At hallway next to walk-in cooler, crate of bottles soda on floor.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In prep area, scoop in bulk flour container has handle touching product.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At prep cook line, hood filters have build up,of grease and dust.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
Floor at stand mixer soiled with food residue. At prep area, ceiling vent and surrounding ceiling tiles have 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.
- 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.