Jenks Pizza
2245 W CR 210 #112, Saint Augustine, FL 32259 · Permanent Food Service · License 6501640
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In kitchen area, marinara sauce (128°F - Hot Holding); meatballs (127°F - Hot Holding). Operator stated items in steam table for 1 hour. Operator turned thermostat up.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler, 2 raw shell eggs stored over container of olives. Operator moved shell eggs.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At kitchen area in salad/sandwich reach-in cooler, pasta prepared 3 days prior per operator not stated. Operator dated container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In kitchen area, cutting board on salad/sandwich make reach-in cooler has black stains.
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
At kitchen cook line, tong hanging on oven handle. Operator moved tong. At kitchen area on lower shelf of prep table, scoop in bulk sugar container has handle touching product. Operator moved scoop. At front counter area, pizza peel stored on top of pizza oven soiled with food residue. Operator placed pizza peel on sheet pan.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In kitchen area on lower shelf of prep table, 2 plastic souffle cups used as scoops in bulk sugar container. Operator removed cups.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
At front counter area, ice chute on soda dispenser has build up of black mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At kitchen cook line, hood filters have build up of grease and dust. In kitchen area, floor mixer arms and mixer head have build up of food debris. At front counter area counter area, top of pizza oven soiled with food residue.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
Floors throughout kitchen under counters and equipment have build up of grease and food debris. Wall at floor mixer soiled with food residue. Floor at front counter area under/beside pizza oven soiled with debris.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Establishment has expired license for previous owner posted. Operator printed and posted current license.
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.