BRONX HOUSE PIZZA
641 CROSSWATER PKWY BLVD STE E & F, Ponte Vedra FL 32081 · 904-478-6699
Last inspected Jun 23, 2026 · 11 visits since April 2024
FEB 25
MAY 25
OCT 25
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 2 flying insects at prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found Observed two live flying insects in ware washing area.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked raw shell egg on carton in walk-in cooler. Person in charge removed cracked raw shell egg from walk-in cooler.
Stop Sale issued due to adulteration of food product. Observed glass bottles stored in drink ice at bar. Person in charge removed bottles and disposed of ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main cook line flip-top cooler: butter (44F - Cold Holding) ricotta (50F - Cold Holding); sausage (55F - Cold Holding) left open for less than an hour due to busy rush. Discussed ice bags as an option. Person in charge closed flip-top cooler. Observed pizza make line: bacon jam (69F - Cold Holding) left on counter for approximately 90 min per person in charge. Discussed adding bacon jam on time control similar to house made red sauce.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to locate written procedures for time controlled red sauce. Provided blank written procedures to person in charge.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos above food on prep table. Person in charge moved away from food.
Employee with no beard guard/restraint while engaging in food preparation. Observed person in charge placed into positions requiring them to walk through kitchen while food preparation is occurring without beard guard. Discussed with person in charge.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in 77F water. Discussed with person in charge. Person in charge dumped water and placed fresh water on stove to maintain 135F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled with black/green mold like substance.
Old labels stuck to food containers after cleaning. Observed food containers with old label residue stuck to side.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee drinks in reach in freezer on top of food boxes. Person in charge removed drinks from reach in freezer.
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects found. Observed 2 flying insects at prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, ricotta cheese (47F - Cold Holding); eggplant (50F - Cold Holding). Employee stated lid left open during lunch business. Employee closed lid.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade soiled. At bar, soda gun at bar corner has build up of soda residue.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps pizza sauce and ricotta cheese on Time as a Public Health Control at pizza make station. No written procedures available. Emailed operator dbpr form and explained completing form.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at ice machine has build up of debris. Floor in walk-in cooler under shelves have build up,of food residue.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. At prep area, sticky fly tape hanging from ceiling.
Food stored on floor. In walk-in cooler, case of ground beef stored on floor. Operator moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, 3 scoops in bulk bins have handles touching product. At bar, ice scoop in ice bin has handle touching ice. All scoops moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, filter covers on ice machine and metal strip at hinges have build up of dust/residue. In prep area, rolling rack for 3 bulk bins soiled with food debris. Multiple reach-in cooler/reach-in freezer gaskets soiled with food debris and/or mold-like substance.
Utensils in poor condition. At pizza make station, 2 pizza peels have chipped edges. Operator removed peels from use, replaced with new.
Working containers of food removed from original container not identified by common name. In prep area, bulk flour container not labeled. Operator labeled bin.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Interiors of two far left nozzles on soda machine are soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in front of vent on pizza make line has dust.
Covered waste receptacle not provided in women's bathroom. No covered receptacle provided in women's restroom.
In-use utensil stored in sanitizer between uses. Tongs stored in sanitizer water at make line. Operator removed water.
No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease/debris build up. Gaskets on both small flip top reach in coolers and stand up reach in freezer are soiled.
Raw fruits/vegetables not washed prior to preparation. Whole mushrooms with visible dirt being cut at prep table. Employee washed mushrooms.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution at pizza make line tested at 0ppm quaternary ammonium. Operator remade solution to 300ppm quaternary ammonium.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 1 dented olives can.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato, cut lettuce, in top chill box at 50° frontline. Moved by manager to below cooler. Placed about 2 hrs ago. Over-stacked butter at 65°, 70°. Over-stacked cooked pasta at 65°. 70°. In make table. Placed 1 hr before. Moved by manager to below coolers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs in steam table at 100 °. Reheated to 165-170°.
Handwash sink used for purposes other than handwashing. Utensils container in kitchen Hand Wash Sink. Moved by manager
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
Employee personal food not properly identified and segregated from food to be served to the public. Personal drinks bottle on foods in reach in cooler / make table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items speaker on top of food containers.
Equipment in poor repair. Loose reach in freezer door. Rear kitchen.
Floor area(s) covered with standing water. Standing water on floor under Dish machine.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (54F - Cooling over 6 hours ) in large, covered, trash can like plastic bucket in walk in cooler per manager sauce was heated last night without any additional preparation today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. pizza sauce (54F - Cooling over 6 hours ) in large, covered, trash can like plastic bucket in walk in cooler per manager sauce was heated last night without any additional preparation today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F - Cold Holding) in reach in cooler on make line under sneeze guard, items was taken out of walk in cooler less then 1 hour prior and set out on counter before placing in reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pizza sauce (54F - Cooling over 6 hours ) in large, covered, trash can like plastic bucket in walk in cooler per manager sauce was heated last night without any additional preparation today.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Current Hotel and Restaurant license not displayed.
Old labels stuck to food containers after cleaning. On containers over prep table in prep area.
Single-service items for customer self-service not properly protected to prevent contamination. Pizza boxes on floor of outside storage unit.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms, tomatoes, and bell peppers stored over various sauce and prepared salad mix in walk in cooler.
Aug 22, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Establishment operating with changed menu and/or increased seating without system approval for such change. Establishment applied for 58 seats, has 88 seats during inspection.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license establishment during licensing inspection.
Jun 24, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Establishment operating with changed menu and/or increased seating without system approval for such change. Establishment applied for 58 seats, has 88 seats during inspection.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license establishment during licensing inspection.
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/. Establishment has added fryers, cooktop, cheese melter and grease laden vapor hood to cookline. Added bar area with dishmachine, triple sink, hand wash sink. Added dishmachine to back kitchen. No plan review.
Apr 25, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. Sneeze guard not yet installed at server area where table top cooler on pizza make is located. Person in charge states due to be installed today.
Establishment operating with changed menu and/or increased seating without system approval for such change. Establishment applied for 58 seats, has 88 seats during inspection.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license establishment during licensing inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers from both sides of splitter at mop sink.
Wastewater on ground of establishment. Piping under hand wash sink in bar leaks onto floor due to pipe not being long enough to fully reach drain.
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/. Establishment has added fryers, cooktop, cheese melter and grease laden vapor hood to cookline. Added bar area with dishmachine, triple sink, hand wash sink. Added dishmachine to back kitchen. No plan review.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer missing from men's restroom.
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.