V Pizza & Julep

154 Canal Blvd, Ponte Vedra, FL 32082 · Permanent Food Service · License 6502325

Official report

out of 100

Grade F

Safety score 37 of 100

Latest visit: Jul 29, 2026

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
5 high priority (1 fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 7 basic (1 repeat)
-43
Administrative complaint on Jul 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score37

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

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

13 violations found

First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  At bar, mixing cup with utensils and 2 bottles of juice stored in crushed ice bin.
  Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. In walk-in cooler, tomato sauce (52°F - Cooling). Sauce prepared yesterday at 3:25. Sauce in deep plastic container with sealed lid. No additional prep done today.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At front line steam table, meatballs (102°F - Hot Holding). Employee stated he took temperature at 11am, 165f. Employee reheated meatballs to 176f.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  In walk-in cooler, tomato sauce (52°F - Cooling). Sauce prepared yesterday at 3:25. Sauce in deep plastic container with sealed lid. No additional prep done today.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
  See stop sale. At bar, mixing cup with utensils and 2 bottles of juice stored in crushed ice bin.
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In walk-in cooler, tomato sauce (52°F - Cooling). Sauce prepared yesterday at 3:25. Sauce in deep plastic container with sealed lid. No additional prep done today.
  Repeat violation
Basic7
- Code 08, Food protection and cross-contamination: Employee preparing food in customer section of dining area.
  At arrival for inspection, employee cupping dressing in plastic cups at table in dining room.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  At front line, Sanitizer Bucket (Quaternary 0ppm). Operator made new bucket, tested 400ppm.
  Fixed on the spot
  Clean linens stored on floor.
  In upstairs storage room, 2 bags of clean linen on floor.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  In cube side of ice machine, flap and wall have pink and black mold-like substance.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Walk-in cooler door handle has build,d up,on back of handle.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Unsealed concrete floors throughout kitchen and walk in.
  Floors, walls and/or ceilings soiled/has accumulation of debris.
  Floors in dish area and prep area have build up of black residue.
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.
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.