JOHNNY'S PIZZERIA
9562 MARICAMP RD STE. 3, Ocala FL 34472 · 352-687-4545
Last inspected Jul 7, 2026 · 10 visits since July 2023
JAN 24
OCT 24
MAY 25
NOV 25
APR 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. One live roach on floor at the ware washing area, Manager killed and cleaned the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. For two male employees
Apr 24, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. For two male employees
Apr 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. One live roach on floor at the ware washing area, Manager killed and cleaned the area.
Roach excrement and/or droppings present. Three Roach egg sacks on floor near mop sink, two under reach-in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium
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. For two male employees
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. For two employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the prep room, chicken wings and sausage no date marked, also cheese, ham and sauce, per manager most items were cooked/prepared 04/14/26 AM.
Ceiling tile missing. Above mop sink.
Floor soiled/has accumulation of debris. Floors at the ware washing/prep area soiled, also walls with food debris
Food storage container/container lid cracked or broken. In use Containers shipped
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler near back door soiled with food residue.
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the pizza station, ricotta cheese 52F, cheese 44F and 45F, pizza sauce 44F, manager moved to another cooler and freezer, temperature dropped to 42F, Ambient air temperature of 40F.
Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by mixer, employee moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee
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. For one male employee
Bowl or other container with no handle used to dispense food. Reach-in cooler at the prep area, bowl no handle inside yeast container.
Current Hotel and Restaurant license not displayed. Expired license available
Employee with no hair restraint while engaging in food preparation. One male employee.
Food storage container/container lid cracked or broken. At the pizza cooler, in use container with sausages cracked.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of Hot holding (pot) with grease build up.
Wall soiled with accumulated grease, food debris, and/or dust. At the prep room, wall with grease build up
May 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door, butter 51F. Pizza station, ham 52F, sausage 54F manager moved to freezer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the pizza station, ham no date, per manager opened and cut 05/07/25.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, full with water due to slow drainage.
No soap provided at handwash sink. Handwash sink at the triple sink area,
Food storage container/container lid cracked or broken. In use containers and lids with cracks.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the triple sink area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. At the prep area, wall soiled with grease and food bedris
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, ham 62F, meatballs 58F, cheese 48F, pizza sauce 52F, sausage 51F, ricotta cheese 48F, pizza sauce 46F, per manager all items brought out at 11:30-12:00. Manager moved some items to freezer. Food will be discarded at 3:30pm.
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. For two employees
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer solution available, manager sent employee to get chlorine, employee brought a gallon of chlorine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the back and pizza station, meatballs, sausage, chicken wings, heavy cream and pizza sauce. Per manager all items were made/opened 10/12/24.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the pizza station, ambient air temperature 51F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink, no lid no straw on prep table, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler heavily soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the prep area soiled, also cooler near back door.
Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling with grease and debris.
Feb 8, 2024Call 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage 58F, ham 57F, food stored above filling line, Manager moved to freezer, also underneath: broccoli 46F, ricotta cheese 45F, pizza sauce 46F, cheese 46F, per Manager turned on fan to help dropping temperature, ambient temp of 43F.
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched cooked garlic knots, inspector instructed to use utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage 58F, ham 57F, food stored above filling line, Manager moved to freezer, also underneath: broccoli 46F, ricotta cheese 45F, pizza sauce 46F, cheese 46F, per Manager turned on fan to help dropping temperature, ambient temp of 43F.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by chair, Manage r oven, also sink at the triple sink items inside sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
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. For two employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, broccoli no date marked, Manager voluntarily discarded, also ham and other deli no date marked, manager dated.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of marinara sauce, manage moved.
Food storage container/container lid cracked or broken. Multiple lids and containers cracked.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the pizza station fan with debris.
Jul 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 14 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the prep area, employee cut cooked chicken with bare hands, inspector addressed situation, employee used utensils. Hands were washed prior to the bare hand contact.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At the three compartment sink, hose hanging inside sink.
Nonfood-grade bags used in direct contact with food. At the pizza cooler at the front counter area, black trash bag used to cover pizza.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, meatballs 46F, Manager will moved to freezer to dropped down temp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pizza 84F, per Manager pizza cooked at 11:35Am. Manager added pizza to the form, Pizza will be discarded at 3:35.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
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.
No soap provided at handwash sink. Handwash sink at the back area, also no paper towel
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the back area, chicken wings and sausage no date marked, per employee items were made 07/01/2023.
Ceiling tile missing. Above mop sink.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At inspection time, observed three high chairs locates at the front counter/bar area and one table with two chairs. Inspector provided seating change evaluation form.
Single-service articles improperly stored. Salad containers above freezer not inverted.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind table with fryers heavily soiled with accumulation of grease, also ceiling tiles above same area.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. At the kitchen area, employee cooked raw chicken breast in small fryers. Operator have four small fryers no hood suppression system.
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.