BOSTONS THE GOURMET PIZZA RESTAURANT & SPORTS BAR
13070 CITY STATION DR, Jacksonville FL 32218
Last inspected Jul 30, 2024 · 7 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
JAN 24
JUL 24
▼ IMPROVING
3 inspections trending up, 27 points better than where it started.
Roach activity present as evidenced by live roaches found. Four live roaches observed in dry food storage area adjacent to kitchen. Live roaches killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish area, Dishwasher (Chlorine 0ppm). Operator called for service, will use triple sink until repairs are made.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line pasta station, meat sauce (59F - Cold Holding); alfredo sauce (65F - Cold Holding); mac and cheese sauce (65F - Cold Holding); pomadora sauce (66F - Cold Holding). All items out for 1 hour, moved to walk-in freezer. At cook line, on counter, butter (79F - Cold Holding); garlic butter (78F - Cold Holding). Operator stated items are real butter held on time. No time tracking marked, no written procedures available. Emailed operator Time as a Public Health Control paperwork. At cook line, on top of section of reach-in cooler across from grill, boiled eggs (52F - Cold Holding). Operator moved to walk-in cooler. In walk-in cooler, butter (45-46F - Cold Holding); pomadora sauce (46F - Cold Holding); salsa (48F - Cold Holding); queso (48F - Cold Holding). All items close to doors, glass door not closed completely. Operator had employee move items to walk-in freezer.
Toxic substance/chemical improperly stored. In dry storage area, hand soap stored on case of roll tissue.
Spray bottle containing toxic substance not labeled. At dish area, chemical spray bottle hanging on shelf, not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By dish area, ice machine interior has black mold-like substance. Also, in wait station, top,plate on ice bin interior has black mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, 2 employee drinks on shelf above prep table. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, metal pans stacked before air drying.
Floor tiles missing and/or in disrepair. At dry storage area, multiple floor tiles cracked or missing.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils in standing water at 4 burner stove, 127f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, drawers under grill, gaskets have build up. At cook line, top of pizza oven soiled.
Old labels stuck to food containers after cleaning. At cleanup dish shelves, metal pans have old labels and residue. Also, some pans have food residue on interior of pans.
Walk-in cooler interior/shelves have accumulation of soil residues. Glass doors on walk-in cooler have build up on inside and outside. In beer walk-in cooler, liners on shelves soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In beer walk-in cooler, shelves have rusting
Wiping cloth sanitizing solution stored on the floor. At bar, sanitizer bucket on floor. Operator moved.
Working containers of food removed from original container not identified by common name. In dry storage area, bulk container of flour not labeled.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature below 160), operator has work order in for dish machine.
Stop Sale issued due to food not being in a wholesome, sound condition. At cook line, 4 pieces of salmon and in walk-in cooler 10 pieces of salmon not removed from rop packages.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line pasta station, Alfredo sauce (47F - Cold Holding); mac and cheese sauce (48F - Cold Holding); tomato sauce (51, 48F - Cold Holding). All items placed out 3 hours earlier. Manager moved to walk-in freezer to cool, all retemps below 41f.
Handwash sink used for purposes other than handwashing. In server station, employee used handwash sink to rinse towel. At dish area, handwash sink gas pitcher in sink. Employee removed.
No soap provided at handwash sink. At bar handwash sink. Manager supplied.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line, 4 pieces of salmon and in walk-in cooler 10 pieces of salmon not removed from rop packages. See Stop Sale. Also in prep area, raw chicken thawing in standing water. Employee placed under running water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, drink on prep table. Employee discarded.
Equipment and utensils not properly air-dried - wet nesting. Metal,pans on clean dish shelves stacked before air drying.
In-use utensil stored in sanitizer between uses. At cook line, two containers with utensils in sanitizer per employee.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line, interior top plate has encrusted debris.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Racks and shelves in beer cooler have rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over grill. Catch trays on conveyer ovens.
Old labels stuck to food containers after cleaning. Multiple containers on clean dish shelves have old labels.
Water leaking from pipe and/or faucet/handle. Drain pipe for dish machine disconnected, water leaking on floor.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop wringer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar, Sanitizer Bucket (Quaternary 0ppm); Manager made new bucket- Sanitizer Bucket (Quaternary 300ppm)
Working containers of food removed from original container not identified by common name. In dry storage, bulk flour container not labeled. Employee labeled.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Four live roaches observed in dry food storage area adjacent to kitchen. Live roaches killed and discarded.
Dead roaches on premises. Observed 27 dead roaches in dry food storage area, back hallway adjacent to kitchen, and mop sink area. Employee began cleaning dead roaches.
Jul 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority6 Intermediate15 Basic
Show 25 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon is allowed to be served undercooked, but no proof of parasite destruction could be provided.
Roach activity present as evidenced by live roaches found. Four live roaches observed in dry food storage area adjacent to kitchen. Live roaches killed and discarded.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Two different servers dropped soiled plates in dish area and immediately went to pass through window picking up food items without washing hands. Manager coached employee on proper hand washing procedures.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the end of splitter where no hose is attached. Splitter removed - faucet has built in breaker.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. One server observed serving exposed food with loud painted fingernails.
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 written plan available. Inspector emailed Form 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of pizza conveyor oven in kitchen. Interior of ice machine in kitchen.
Handwash sink used for purposes other than handwashing. Hand washing sink across from pass through window as evidenced by ice in sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No testing utensil available.
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored in mop sink area. Spray bottle containing clear chemical cleaner stored on high chairs across from restrooms in dining area. Spray bottle containing yellow chemical cleaner stored in bar area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, packaged thawed salmon on speed rack. Salmon packing cut open.
Current Hotel and Restaurant license not displayed. License displayed expired 6/1/2023.
Dead roaches on premises. Observed 27 dead roaches in dry food storage area, back hallway adjacent to kitchen, and mop sink area. Employee began cleaning dead roaches.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food items in reach in cooler across from pass through window.
Employee with no hair restraint while engaging in food preparation. Prep cooking working in back kitchen. Hair net placed on.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floor tiles missing and/or in disrepair. In dry food storage area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in dry storage food area. Floor in mop sink area. Floor in back water softener room. Floor under ice well in bar. Wall below dish machine.
Hole in or other damage to wall. Mop sink area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing in prep area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Racks and shelves in beer cooler and in dry storage area are showing rust. Counter across from bar top is cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks under prep table in back kitchen. Step ladder near dish machine.
Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
Water leaking from pipe and/or faucet/handle. Behind ice machine in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on host stand. Cloth moved and stored correctly.
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.