Amore Mio Pizzeria
4021 County Rd 210 W #3, St.Johns, FL 32259 · Permanent Food Service · License 6502515
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 22 routine inspection2 high priority (fixed by the Sep 25 follow-up, 1 repeat), 2 intermediate (fixed on the spot), 4 basic-16
- Administrative complaint on Sep 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
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 25, 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 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In reach-in cooler at kitchen entrance area, lemoncello cake, made with milk, removed from freezer 11 days prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In salad make reach-in cooler, cut tomato (44°F - Cold Holding); cut lettuce (45°F - Cold Holding); chicken (45°F - Cold Holding). Fans not turning, possibly in defrost mode. Fans on after 20 minutes.
Repeat violationAdministrative complaint
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.
In walk-in cooler, individual portions of lasagna prepared 4 days prior, placed in freezer and removed yesterday, not dated. Operator dated during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink at cook line has flour bin in front of sink. Operator moved bin.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk flour bin not labeled. Operator labeled.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
In kitchen area, stand mixer has build,d up of oil and flour residue on legs, arms and mixer head.
Code 25, Single-service items: Single-service articles improperly stored.
At kitchen entrance area and front counter, multiple single service items, including pizza boxes , stored on floor. Operator moved items off floor.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
At pizza oven, wall and hood have dust build up.
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.