BLACK CAT PIZZERIA
464073 STATE ROAD 200 UNIT 1, Yulee FL 32097 · 904-310-3759
Last inspected Apr 23, 2026 · 7 visits since August 2023
AUG 23
NOV 24
MAR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Salads made with no gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored. On back storage rack near mop sink, jugs of bleach stored next to single service gloves and clean wiping clothes. Manager moved gloves and relocated bleach to store properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Briana S and Jessica R food handler training expired 12/26/2025.
Equipment in poor repair. Handle on left side door of keg cooler not secured properly and moves when touched.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under dry storage rack soiled with debris. Also, floor in walk-in cooler soiled with food debris. Also, ceiling vents in kitchen area soiled with dust build up. Also, ceiling vents in restrooms soiled with dust build up.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles on drink machine at front counter soiled. Also, gaskets on reach in cooler soiled/torn. Also, fan cover in walk-in cooler soiled with dust build up.
Working containers of food removed from original container not identified by common name. Multiple plastic containers above prep tables of seasoning and flours not labeled. Manager labeled all containers.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee had long painted acrylic nails working with clean utensils.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certifications expired on 6.15.25. All Training certificates missing birthdates.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents in kitchen area soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee personal items next to single serve items on shelf in back of kitchen area. Employee removed all single serve items from shelf and put them in a designated area
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line actively working with food needing a beard guard with no beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled. Wet nesting on clean dishes on dish rack by dishwasher.
Utensils in poor condition. Pizza paddle on cook line was chipped on food contact surface.
Working containers of food removed from original container not identified by common name. Flower bin on shelf in food prep area not labeled employee properly labed bin.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. In back prep area on shelf, one (1) can olives dented. Olives discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, mozzarella cheese, cooked meatballs, cooked sausage 46F. Manager states that door constantly opened due to shift change and restocking. Door kept closed to cool. Ambient air temperature 43F.
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. Mozzarella cheese at end of cook line has no time mark. Cheese removed from temperature control approximately 30 minutes prior. Cheese time marked.
Toxic substance/chemical improperly stored. On shelf below prep table in prep area, spray bottle containing chemical cleaner stored next to bulk salt. On shelf in back storage area, two (2) containers of drain cleaner stored over single packets of sugar. All chemicals moved and stored correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter near pizza make line, employee blue water bottle stored. Bottle moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with single use bags and foil sheets. Bag moved and stored correctly.
Employee with no hair restraint while engaging in food preparation. Employee working on pizza make line.
Stored food not covered. On top ledge of pizza make line, containers of cheese and seasoning not covered. Manager covered items.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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 sauce at end of make line. Sauce placed out approximately 3.5 hours prior. Sauce time marked.
Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on rack in prep area over flour. Bottle moved and stored correctly.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four (4) employees working at time of inspection - no proof of manager certification for any of working employees.
No soap provided at handwash sink. Hand washing sink in back kitchen area.
Current Hotel and Restaurant license not displayed. No license displayed.
Cutting board has cut marks and is no longer cleanable. White cutting board on make line.
Employee with no beard guard/restraint while engaging in food preparation. Two (2) employees on cook line.
Working containers of food removed from original container not identified by common name. In back prep area, containers of salt, flour and sugar not labeled. Person in Charge labeled items.
Aug 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Salads made with no gloves
Pesticide-emitting strip present in food prep area. In dish washing area and back prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 46f artichoke 46f chicken 45f pizza sauce 49f States received a delivery today,
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. See stop sale. Pizza by the slice
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under sink
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit has discolored strips
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. Provided flyer via email
Employee eating/ drinking in a food preparation or other restricted area. Drink and eating on line,
Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. No approved AOP
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Provided sanitizer
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.