BRONX HOUSE PIZZA
2849 CR 210 STE 108, Saint John'S FL 32259 · 904-925-6699
Last inspected Jul 13, 2026 · 11 visits since August 2023
JUL 24
APR 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018050127 | Aug 6, 2018 | Nov 7, 2018 | $160 |
Inspection history
11 visits, newest first
Jul 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, all dated Time/Temperature Control for Safety foods are dated for 8 days. Operator stated he has spoken to company that programs labels on iPad stickers. Operator stated he will call again.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In walk-in cooler, pizza sauce (50F - Cooling). Pizza sauce made at 3pm on 7/12, temperature takes at 1140 on 7/13. Pizza sauce in large plastic container with closed lid.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler, pizza sauce (50F - Cooling). Pizza sauce made at 3pm on 7/12, temperature takes at 1140 on 7/13. Pizza sauce in large plastic container with closed lid.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish area, hose on sink faucet missing backflow preventer. At dish area, hose bibb under counter missing backflow preventer.
Show the remaining 10 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, pizza sauce (50F - Cooling). Pizza sauce made at 3pm on 7/12, temperature takes at 1140 on 7/13. Pizza sauce in large plastic container with closed lid.
Handwash sink used for purposes other than handwashing. At pizza line handwash sink, pans stored in sink. Operator moved pans.
No paper towels or mechanical hand drying device provided at handwash sink. At pizza line, no paper towels at handwash sink. Operator supplied. At cook line handwash sink, paper towels not dispensing. Operator fixed towels, operating properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At mop sink area ice machine, lid and lip at door has build up of lime scale and black mold-like substance.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under dryers has build up,of grease and debris.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has encrusted residue.
No copy of latest inspection report available. Operator nor able to find last inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets and top exterior of lid on small reach-in cooler by fryers has build up of black stains.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on prep counter.
Working containers of food removed from original container not identified by common name. In back kitchen storage area, bulk containers not labeled.
Jan 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped chicken (44F - Cold Holding) in individual bags sitting over fill line in top section of reach in cooler at end of cook line by ice machine, per employee lid was left open for less then 1 hour prior, lid closed.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. pizza sauce (55F - Cooling overnight) in large plastic covered can over a few feet deep, per label and employee sauce was made yesterday with no additional preparation today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pizza sauce (55F - Cooling overnight) in large plastic covered can over a few feet deep, per label and employee sauce was made yesterday with no additional preparation today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted garlic butter (98F - Hot Holding) sitting out on counter on cook line, per employee and manager butter sits out on cook line and is usually used up within a few hours, manager placed butter on time control. marinara sauce (129F - Hot Holding) in steam well on make line and by pizza oven, per employee and manager sauce was already heated up an hour ago and place in wells, sauce stirred up.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pizza sauce (55F - Cooling overnight) in large plastic covered can over a few feet deep, per label and employee sauce was made yesterday with no additional preparation today.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener at end of cook line has a build up of food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of lid of ice machine at soda machine at front counter has a build up of mold like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame of large ice machine by mop sink has a build up of lime scale and mold like substance.
Working containers of food removed from original container not identified by common name. Bulk containers of corn meal and flour in back storage/prep area.
Sep 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for displayed pizzas at front counter missing cover for back of case that is exposed to customers coming up to register that is right next to pizza case. Also racks of pizza dough and flour stored at front counter where customer walk up to without any sneeze guards.
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority5 Intermediate0 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 4 cans of pizza sauce on rack in back of kitchen.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Container of raw pork, removed from original package ing, stored over bags of French fries in reach in freezer in back of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (47F - Cold Holding); cut romaine (47F - Cold Holding) in top section of reach in cooler on cook line on top of other containers. Per manager lid has been consistently open for several hours, lid closed and items moved to bottom of cooler.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer cleaner sorted on prep table on cook line, bottle moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. marinara (66F - Cooling, after 30 minutes 66F); pizza sauce (44F - Cooling, after 30 minutes 44F) all items in covered plastic containers filled over several deep in walk in cooler, per manager all items where made several hours ago, lids removed.
Handwash sink not accessible for employee use at all times. Container in hand wash sink by pizza oven container moved.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Per cook at location the house sauce has raw egg yolks in it, but the sauce does not state that on the menus.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by pizza oven
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per cook there are raw egg yolks inside house sauce, but it is not identified on menu and there is not consumer advisory anywhere, advisory posted during inspection.
Jul 1, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for displayed pizzas at front counter missing cover for back of case that is exposed to customers coming up to register that is right next to pizza case. Also racks of pizza dough and flour stored at front counter where customer walk up to without any sneeze guards.
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority6 Intermediate4 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of pineapple chucks. 2 dented cans of tomato paste.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard for displayed pizzas at front counter missing cover for back of case that is exposed to customers coming up to register that is right next to pizza case. Also racks of pizza dough and flour stored at front counter where customer walk up to without any sneeze guards.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara sauce (107F - Hot Holding) in steam well on make line in kitchen, per manager sauce was a heated up on stove top and put in well less then 30 minutes prior, steam well was not turned on, manager turned on well.
Toxic substance/chemical improperly stored. Bottles of soap and cleaner stored over paper towels in cabinet in bathroom.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee refilling seasoning shakers without wearing gloves in kitchen with fake nails and wearing rings and bracelets.
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.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty during inspection, Amos Grey, states they have been a manager for a month and a half and does not have proof of training.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No one has proof of twining for any employees working over 60 days.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees on site that do not have manager of food handler certification do not have proof of reporting agreement, agreement signed during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No procedures for assorted pizzas and pizza sauce at front counter, manager filled of procedures during inspection.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee refilling seasoning shakers without wearing gloves in kitchen with fake nails and wearing rings and bracelets.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door frame of large ice machine in back of kitchen.
Sep 16, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. New operator has added a dish machine, front counter with display area and sneeze guards, tables and chairs, a cook line with range, fryers, burners, reach in coolers and hood system with out submitting any plans
No Heimlich maneuver/choking sign posted.
No child labor law poster. For reporting purposes only.
Aug 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. At the front counter, chemical spray bottle stored on clean speed rack for pizzas. Operator relocated the chemical spray bottle.
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.
Manager or person in charge lacking proof of food manager certification. At time of inspection no proof of a certified food manager for the establishment.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection only one food handler training certificate available.
Spray bottle containing toxic substance not labeled. At the front counter in the speed rack, chemical spray bottle with blue liquid inside labeled as water. Operator relocated the container to the back chemical storage area to be relabeled.
Dead roaches on premises. One dead roach observed behind the dough mixer at the front counter. Operator swept and discarded the dead roach.
Floor soiled/has accumulation of debris. Accumulation of spilled flour on the floor of the prep line closest to the washing machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at the front counter has mold like substance and food debris in the door gaskets. Walk in cooler door gasket has mold like substance spots. Operator began to clean all door gaskets.
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.