FIVE STAR PIZZA
465-01 STATE RD 13, Saint Johns FL 32259 · 904.522-9555
Last inspected Mar 20, 2026 · 5 visits since July 2023
JUL 23
JUN 25
MAR 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); sausage (46F - Cold Holding); cut tomatoes (47F - Cold Holding); all items in top section of pizza make line cooler, per operator lids where off for a few hours during rush, lids replaced before inspection began. cut romaine (45F - Cold Holding) in standing reach in cooler by pizza make line, per operator bag was taken in and out of cooler for a few hours, bag put in walk in cooler.
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); sausage (46F - Cold Holding); cut tomatoes (47F - Cold Holding); all items in top section of pizza make line cooler, per operator lids where off for a few hours during rush, lids replaced before inspection began. cut romaine (45F - Cold Holding) in standing reach in cooler by pizza make line, per operator bag was taken in and out of cooler for a few hours, bag put in walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station by front counter only reaching 79F, operator adjusted valves under sink and water came out at 89F.
Jun 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of sliced green olives on rack by walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025
Toxic substance/chemical improperly stored. Two spray bottles of sanitizer store over stack of to go containers on rack in prep area, bottles removed
Spray bottle containing toxic substance not labeled. Two spray bottles with blue liquid inside on rack in prep area, per operator they are sanitizer
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door does not close all the way by itself.
Employee with no hair restraint while engaging in food preparation. Operator making pizzas without any hair restraint, operator corrected during inspection
Food stored on floor. Bulk container of flour under pizza make station.
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired 06/01/2023.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the main cook line reach in cooler; cut tomatoes (56F - Cold Holding); chicken (54F - Cold Holding) operator states in the cooler since opening. In the reach in cooler closest to the prep area; chicken wings (56F - Cold Holding); pepperoni rolls (52F - Cold Holding); ricotta (49F - Cold Holding). Operator states in the cooler since opening at 11am. Operator removed all items to be discarded. Ambient air of the reach in cooler 51F during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the main cook line reach in cooler; cut tomatoes (56F - Cold Holding); chicken (54F - Cold Holding) operator states in the cooler since opening. In the reach in cooler closest to the prep area; chicken wings (56F - Cold Holding); pepperoni rolls (52F - Cold Holding); ricotta (49F - Cold Holding). Operator states in the cooler since opening at 11am. Operator removed all items to be discarded. Ambient air of the reach in cooler 51F during inspection.
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for holding pizza sauce on time. Provided written procedures.
Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient air thermometer stored at back of cooler over the air vent of the stand up reach in cooler closest to the prep area.
Cleaned and sanitized equipment or utensils not properly stored. Metal pans stored on shelf by the three compartment sink under a bag of tools. Operator relocated the metal pans.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean pizza paddles stored directly on top of pizza oven. Operator relocated paddles onto pizza trays.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
Working containers of food removed from original container not identified by common name. Bulk container of flour under the main cook line prep table not labeled. Operator labeled the bulk container.
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.