BALAS PIZZA
164 EVEREST LANE UNIT 4, Saint Johns FL 32259 · 904-217.7829
Last inspected Dec 17, 2025 · 5 visits since July 2023
JUL 23
MAR 24
JAN 25
JUN 25
DEC 25
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 71F. Per operator, garlic was left out for customer orders. Garlic placed in bottom of reach in cooler to chill.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled ice chute at self serve
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Cleaning wipes in cabinet by restrooms stored above single service lids and ready to eat sauces. Manager removed wipes from cabinet.
Cardboard used to line nonfood-contact shelves. Cardboard pizza box used to line prep table shelf holding bulk sugar bucket.
Standing water in bottom of reach-in-cooler. Standing water in bottom right of pizza flip top reach in cooler.
Mar 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (50F - Cold Holding) on top of container in top section of reach in cooler pizza make table, per employee sauce is taken in and out of cooler for less then 1 hour, sauce placed back in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Individual portions of cheesecake and Tiramisu in standing reach in cooler near front counter, per operator items where taken out of packaging 2 days prior.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (86F - Cooling, after 45F 83F) in covered standing reach in cooler in prep. pizza sauce (46F - Cooling, after 45 minutes 46F) in stacked covered plastic containers in walk in cooler and in stacked covered metal containers in reach in cooler by pizza oven.
Food not stored at least 6 inches off of the floor. Bag of onions and containers of cooking oil on lower shelf of table sitting on ground under front counter and in back prep area.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line closest to the pizza oven; sausage (47F - Cold Holding); beef (46F - Cold Holding). Operator states flip top was open during lunch rush and from stocking, operator placed frozen product on food out of temperature to bring back into temperature range.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade. Operator cleaned and sanitized the can opener. White cutting board on the shelf over the three compartment sink has build up of food residue staining.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt and hat stored on shelf over thawing sausage in the prep area. Operator relocated the employee items to the lowest shelf.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored on top of pizza oven. Operator placed the pizza paddle on a clean tray to allow access for cleaning.
Time/temperature control for safety food thawed in an improper manner. At time of inspection frozen sausage thawing at ambient air temperature on the back prep table and in standing water at the three compartment sink. Operator relocated the sausage to refrigeration and to cold running water.
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.