COUNTY LINE PIZZA
875 DONALD ROSS RD, Juno Beach FL 33408
Last inspected Mar 27, 2025 · 7 visits since November 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.
NOV 23
JAN 24
DEC 24
MAR 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. 12/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009589 | Dec 6, 2024 | Aug 1, 2025 | $600 |
| 2--2024003376 | Jan 3, 2024 | Oct 7, 2024 | $400 |
| 2--2023064286 | Nov 3, 2023 | May 22, 2024 | $400 |
Inspection history
7 visits, newest first
Mar 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F - Cold Holding) artichokes (45F - Cold Holding) in cooler at cook line; and cooler at pizza station; food not prepared or portioned today; as per operator food placed in the cooler since 2:30; moved to walk-in cooler;
Toxic substance/chemical improperly stored. Bottle of Lysol on prep table by the stove Removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked eggplant (53-52F - Cooling) at 3:15 to 56 F at 3:35 since 12:00 in cooler at cook line; at this rate food will no reach 41 F or below within 6 hours; food covered and staked on top of each other; moved in walk-in cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- all cutting boards
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens inside and outside with heavy food debris
Reach-in cooler interior/shelves have accumulation of soil residues- all coolers
soiled floors throughout
Dec 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/24.
Handwash sink does not provide water through a mixing valve or combination faucet. Prep area hand sink.
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside and touched clean equipment- no hand wash. Operator instructed employee to wash hands - employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/24.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station - tomato sauce (46F - Cold Holding); mozzarella (51F - Cold Holding); ground cooked sausage (48F - Cold Holding) pizza walk in cooler - barata (46F - Cold Holding); blue cheese dressing (48F - Cold Holding); main walk in cooler- butter (46F - Cold Holding);; cooked pasta (46F - Cold Holding); herbed butter (47F - Cold Holding); meatballs (50F - Cold Holding); Poultry (50F - Cold Holding); cut beef (50F - Cold Holding) All the above TCS foods were not portioned or prepared today held in their units overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station - tomato sauce (46F - Cold Holding); mozzarella (51F - Cold Holding); ground cooked sausage (48F - Cold Holding) pizza walk in cooler - barata (46F - Cold Holding); blue cheese dressing (48F - Cold Holding); main walk in cooler- butter (46F - Cold Holding);; cooked pasta (46F - Cold Holding); herbed butter (47F - Cold Holding); meatballs (50F - Cold Holding); Poultry (50F - Cold Holding); cut beef (50F - Cold Holding) All the above TCS foods were not portioned or prepared today held in their units overnight and more than 4 hours - see stop sale.
Handwash sink does not provide water through a mixing valve or combination faucet. Prep area hand sink.
Equipment in poor repair. Pizza make table, Pizza walk in cooler and the main cooler not able to maintain TCS foods at 31F or below. Operator contacted technician.
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Nick Potash
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.
Jan 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12/01/2023
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table top - garlic butter (50F - Cold Holding); shredded mozzarella cheese (51F - Cold Holding); chopped garlic in oil (51F - Cold Holding). Operator states the above foods were not portioned or prepared today held overnight and more than 4 hours - see Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table top - garlic butter (50F - Cold Holding); shredded mozzarella cheese (51F - Cold Holding); chopped garlic in oil (51F - Cold Holding). Operator states the above foods were not portioned or prepared today held overnight and more than 4 hours - see Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - Housemade Italian dressing-68F at 4:10pm prepared at 1:00pm recheck 4:30pm -61F - held in 5 gallon in soda cooler - operator moved to walk in cooler to help facilitate the cooling process. Recommended utilizing smaller containers.
Handwash sink does not provide water through a mixing valve or combination faucet. In back kitchen prep area - no running water at hand sink.
Manager or person in charge lacking proof of food manager certification. Nick Potash
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.
Bowl or other container with no handle used to dispense food. Wooden bowl being used to scope bread crumbs from container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pizza oven Heat exhaust hood hanging dust.
Nov 3, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings on floor in single service article/chemical storage room. 15 rodent droppings in kitchen on floor under triple sink/dishwasher/clean dish storage shelves. 10 rodent droppings in kitchen on cook line floor under hand wash sink. 4 rodent droppings in kitchen on shelves underneath pizza boxes. 8 rodent droppings in kitchen on floor outside walk-in cooler. 3 rodent droppings in kitchen on t of dish machine. 10 rodent droppings in kitchen on floor in prep area. 50 rodent droppings inside storage closet in hallway to bathrooms.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cooked eggplant (50°F - Cold Holding); cooked lasagna (48°F - Cold Holding); cooked pasta (53°F - Cold Holding). At Prep area walk-in cooler; house made pizza sauce (50°F - Cold Holding); grilled chicken (49°F - Cold Holding); ham (49°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; cooked eggplant (50°F - Cold Holding); cooked lasagna (48°F - Cold Holding); cooked pasta (53°F - Cold Holding). At Prep area walk-in cooler; house made pizza sauce (50°F - Cold Holding); grilled chicken (49°F - Cold Holding); ham (49°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale.
Handwash sink not accessible for employee use at all times. At prep area; hand wash sink blocked by pile of dishes. Operator removed.
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/ 5 employees engaged in food preparation/handling, no certified food manager present.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. At prep area hand wash sink; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At prep area hand wash sink; no soap. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine; accumulation of black/green mold-like substance in the interior.
Hole in or other damage to wall. At wall next to prep area walk-in cooler; two holes in wall close to floor.
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.