Pizza Time
124 St George St, Saint Augustine, FL 32084 · Permanent Food Service · License 6500423
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 Aug 4 routine inspection3 high priority (2 fixed by the Oct 5 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 4 basic-23
- Administrative complaint on Aug 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 5, 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 - 1st follow-up visitAug 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Time extended to train.
More time given
- First visitAug 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector 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.
In cooler overnight; In kitchen reach in cooler; ham, feta cheese 54°F, cheese 52°F, Ceasar dressing 50°F, tomatoes 51°F; ( - Cold Holding) 3 low low boy; parmigiana, oil/garlic/herbs 51°F, pizza 46°F; ( - Cold Holding) 3 low low boy; parmigiana, oil/garlic/herbs 51°F, pizza 46°F; ( - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooler overnight; In kitchen reach in cooler; ham, feta cheese 54°F, cheese 52°F, Ceasar dressing 50°F, tomatoes 51°F; ( - Cold Holding)
Repeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Pesto missing time stamp. Person in charge time stamped.
Fixed on the spotRepeat violation
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.
Garlic butter not dated. Person in charge dated.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Establishment does not have and trading certificates.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar not labeled. Person in charge labeled.
Fixed on the spot
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.
Handle in sugar. Person in charge removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Several drinks/food in coolers. Person in charge removed all.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
In use herb container in cracked.
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.
- Stop sale
- An order that the food can’t be sold or served.