Bronx House Pizza
2849 CR 210 Ste 108, St. John'S, FL 32259 · Permanent Food Service · License 6502177
What drove the grade
Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 7 basic (3 repeats)-43
- Administrative complaint on Jul 13Counts 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 visitRoutine inspection
- First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
See stop sale. In walk-in cooler, pizza sauce (50°F - Cooling). Pizza sauce made at 3pm on 7/12, temperature takes at 1140 on 7/13. Pizza sauce in large plastic container with closed lid.
Repeat violationAdministrative complaint
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In walk-in cooler, all dated Time/Temperature Control for Safety foods are dated for 8 days. Operator stated he has spoken to company that programs labels on iPad stickers. Operator stated he will call again.
Fixed on the spot
Code 03, Food out of temperature: 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, pizza sauce (50°F - Cooling). Pizza sauce made at 3pm on 7/12, temperature takes at 1140 on 7/13. Pizza sauce in large plastic container with closed lid.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At dish area, hose on sink faucet missing backflow preventer. At dish area, hose bibb under counter missing backflow preventer.
Intermediate3
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, pizza sauce (50°F - Cooling). Pizza sauce made at 3pm on 7/12, temperature takes at 1140 on 7/13. Pizza sauce in large plastic container with closed lid.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At pizza line handwash sink, pans stored in sink. Operator moved pans.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At pizza line, no paper towels at handwash sink. Operator supplied. At cook line handwash sink, paper towels not dispensing. Operator fixed towels, operating properly.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In back kitchen storage area, bulk containers not labeled.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
At cook line, wet towel on prep counter.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
At cook line, interior of microwave has encrusted residue.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
At mop sink area ice machine, lid and lip at door has build up of lime scale and black mold-like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, gaskets and top exterior of lid on small reach-in cooler by fryers has build up of black stains.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line, floor under dryers has build up,of grease and debris.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Operator nor able to find last inspection.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.