ARON'S PIZZA
650 PARK AVE, Orange Park FL 32073 · 904-269-1007
Last inspected Jan 23, 2026 · 11 visits since September 2023
FEB 24
AUG 24
MAR 25
AUG 25
JAN 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sautéed onions in walk in cooler at 84F. Cook states placed in walk in cooler 3.25 hours prior.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025072818 | Aug 14, 2025 | Mar 2, 2026 | $400 |
Inspection history
11 visits, newest first
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F - Cold Holding); sautéed onions (47F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, both products placed in cold holding unit 20 minutes prior. Operator added ice to both products.
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. Cheese pizza being held on time controls has no time marking. Per operator, pizza prepared at 11:30 and added time marking.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of mixer bowl soiled with food debris. Per operator, mixer not used today.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with clear and purple liquids at front counter. Operator identified contents as sanitizer and cleaner, respectively and labeled both bottles.
Show the remaining 6 findings ▾
Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in parmesan cheese in walk-in cooler.
Dead roaches on premises. Three dead roaches on top of the water heater. Employee removed and discarded dead roaches.
Food stored on floor. Cases of plastic soda bottles stored on the floor by back exit door. Also, cases of cheese stored on the floor in walk-in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of black microwave in prep area is soiled.
No Heimlich maneuver/choking sign posted. No choking poster posted. Operator hung poster during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease and dust build up.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager.
Aug 15, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment has one large flip top reach in cooler, one small flip top reach in cooler in the kitchen and one walk-in cooler, all three units not maintaining temperature.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager.
Aug 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight.
Handwash sink used for purposes other than handwashing. Pot in kitchen handwash sink. Employee removed pot. Also, ice in front handwash sink. Also, employee rinsed out a towel in front handwash sink.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment has one large flip top reach in cooler, one small flip top reach in cooler in the kitchen and one walk-in cooler, all three units not maintaining temperature.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Maria hired 2 to 3 weeks ago per operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker stored on the slicer. Employee removed items and stored properly.
Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic cups by the ice machine.
Plumbing system in disrepair. Hot water valve on kitchen handwash sink is inoperable.
Mar 10, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken stored over container of shredded cheese in walk in cooler. Owner moved chicken to bottom shelf.
Toxic substance/chemical improperly stored. Bottle of hand soap stored on top of seasoning behind front counter. Owner moved soap to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Interiors of dough trays in walk in cooler have a black build up. Cutting board at salad reach in cooler has heavy black staining. Interior of dough mixing bowl and slicer with food debris. Owner states both have not been used today.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front counter with maximum water temperature of 69F.
Cardboard used to line nonfood-contact shelves. Cardboard used as a shelf liner near floor mixer.
Cutting board has cut marks and is no longer cleanable. Cutting boards at clean in kitchen with deep grooves. Owner discarded cutting board.
Floor/wall/ceiling/vent soiled/has accumulation of debris. Multiple areas of the walls in dish room, prep area and kitchen are soiled.
No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in dish room. Provided DBPR Form HR 5030-111 and owner posted at sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stovetop in kitchen with food debris. Sheet pans in oven with food debris. Employee discarded pans. Walk in cooler shelving has food debris.
Outer openings of establishment cannot be properly sealed. Left front entrance door cannot close tightly, gaps present along door framing.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
Aug 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sautéed onions in walk in cooler at 84F. Cook states placed in walk in cooler 3.25 hours prior.
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. Pizza slices being held on time controls not marked on chart. Last entry on posted time control chart is from June 28. Operator voluntarily discarded remaining slice pizza and marked chart appropriately with time prepared for new pizza placed out.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple dough trays with black substance. On soda machine, four nozzles are missing, exposed interior are on three dispensers have slime substance.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple employee food handler certificates are photocopies or not originals.
Bowl or other container with no handle used to dispense food. Soufflé cup used in dry seasoning stored in ricotta cheese container in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of flip top reach in cooler between the two lids. Operator moved phone to proper storage.
Floor and/or tiles missing and/or in disrepair. Floor in walk in cooler at threshold, at entrance to freezer and along middle floor seam is lifting from the floor.
Floors/walls soiled/has accumulation of debris. Floor under pizza oven and in dish room are soiled. Walls in dish room soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple dough trays and exterior of multiple tubs used for shredded cheese with black substance. Stove top cooking burners and surrounding area with debris build up. Hood filters have grease build up.
Outer openings of establishment cannot be properly sealed when not in operation. Left front door not closing properly leaving a large gap.
Plumbing system in disrepair. Cold water valve on hand wash sink at front counter does not work.
Raw fruits/vegetables not washed prior to preparation. Whole mushrooms being cut by cook are unwashed with visible dirt/debris. Cook states washes the mushrooms after cutting.
Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like substance.
Stored food not covered. Jug of bottled water being used for small ice machine has the tubing entering the top of the jug with space open at the top. Operator added plastic wrap to the top to seal.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Container of medicine improperly stored. Bottle of pain reliever on pizza prep table. Employee moved medicine to proper storage.
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. Cheese and sausage pizzas being held on time as a public health control not marked when time control began. Employee states both pizzas prepared 30 minutes earlier. Employee marked appropriate times for both.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter tested at 200++ppm chlorine. Employee remade solution to 100ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on table across from stove has dried food debris. Employee states it was not used today. Interior of all dough trays have black mold-like substance. Interior of multiple cheese tubs with black mold-like substance. Cutting board at back prep has black staining.
Handwash sink used for purposes other than handwashing. Hand wash sink by pizza oven has a cutter in the sink. Employee rinsed utensil in the sink. Observed cook fill a container with water at the hand wash sink in the kitchen.
Bowl or other container with no handle used to dispense food. Multiple seasonings at back prep area have soufflé cups in products.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall under and around dishmachine and under/around the three compartment sink is soiled.
Equipment and utensils not properly air-dried - wet nesting. Stacks of plastic cups at soda machine have water between the cups.
Floor tiles/flooring missing and/or in disrepair. In walk in cooler, middle seam and at cooler entrance and entrance to walk in freezer is lifting up from the bottom.
Food stored on floor. Case of cheese and case of lettuce on the floor in walk in cooler.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Two sets of unshielded lights by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all pizza dough trays have black mold-like substance. Exterior of multiple lids for cheese tubs have black mold-like substance.
Single-service articles improperly stored. Pizza boxes stored on the floor behind the front counter.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the floor at handwash sink behind front counter. Employee moved bucket to the counter.
Nov 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority1 Intermediate13 Basic
Show 16 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage/food without washing hands. Observed employee bring dirty dishes to dishroom then put on gloves and began to prepare a salad without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil on counter at pizza make line at 74F. Cook states was placed on the counter approximately 2.5 hours prior. Cook put garlic and oil mixture in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior corners and sides of multiple dough trays have black substance. Interior of warming unit at back prep area has build up of debris. Tubs and lids used for cheese have black mold-like substance on interiors and exteriors. Sheet pans in oven in kitchen have debris build up. Cutting board at prep table and on wall above mixer has black mold-like substance. Grey utensil holder on prep table has food debris in the container.
Bowl or other container with no handle used to dispense food. Three containers of seasonings on bottom shelf at back prep have soufflé cups or small bowls with no handle laying in products.
Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in dining room, kitchen, back prep and ware washing area have dust and black mold-like substance. Floor under pizza oven, below bag in box sodas and in dishroom with debris. Walls around dishmachine and around three compartment sink has black mold-like substance.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook on pizza line chewing gum while preparing pizzas. Employee beverage on prep table across from fryers and beside soda machine. Employees moved both beverages.
Employee with no hair restraint while engaging in food preparation. Cook at pizza make line has no hair restraint.
Equipment in poor repair. Microwave on right side in back prep area has interior top in disrepair/melted, no longer smooth and easily cleanable. Reach in cooler at back prep area has interior door with exposed insulation.
Floor tiles/flooring missing and/or in disrepair. Floor in walk in cooler is coming up from the ground at the seams in the middle of the cooler and at entrance to walk in freezer.
Food-contact surface not smooth and easily cleanable. Wooden spatula in grey utensil holder at prep table is not sealed and wood is showing splinters.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Unshielded lights above fryers, in dishroom and above pizza boxes behind front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all dough trays have black substance. Exterior of warming unit at back prep is soiled. Hood filters have grease build up. Dish machine racks have black build up.
Single-service articles improperly stored. Pizza boxes stored on the floor behind front counter.
Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped plastic spoons and forks at front counter stored with handle down. Operator inverted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
Water leaking from pipe and/or faucet/handle. Hand wash sink in dishroom leaks at the bottom of the faucet. Drain cover in men's restroom is broken with large hole present.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.