MIEI AMICI PIZZERIA
3735 LONGLEAF PINE PKWY STE 225, Saint Johns FL 32259 · 904-217-0801
Last inspected May 4, 2026 · 8 visits since September 2023
APR 24
DEC 24
APR 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
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 →
Inspection history
8 visits, newest first
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken on stop of ready to eat red sauce. Person in charge placed chicken under ready to eat foods
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on deli cooler soiled with food stains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drinks above food prep area. Person in charge disposed of all food employee drinks. Discussed with person in charge about covers.
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken cutlets stored over cooked chicken wings in reach in cooler drawers under grill on cook line. Raw chicken stored over cooked sausage in standing reach in cooler in prep area. All raw chicken moved.
Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Sanitizer solution in triple sink reading 0ppm for both quaternary ammonium and chlorine. Sink emptied and employee made chlorine solution at 100ppm.
Employee with no hair restraint while engaging in food preparation. Food handler cutting produce in prep area, employee out hat on.
Single-service articles not stored inverted or protected from contamination. Stacks of to go containers on cook line, all containers inverted.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Manager touched raw beef Philly meat with gloved hands then continued to handle other clean utensils and clean containers without changing gloves and washing hands between tasks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over continents of pizza sauce in standing reach in cooler in back prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (66F - Cold Holding) sitting out on counter next to pizza oven, per manager garlic has been sitting out less then 1 hour, garlic put back in reach in cooler.
Toxic substance/chemical improperly stored. Oven cleaner stored over box of to go plates on rack in hallway to bathrooms.
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.
Employee with no hair restraint while engaging in food preparation. For manager and one employee handling food in prep area and cook line.
Food stored on floor. Container of salt in back prep area.
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Spray hose at dish sink lower than flood rim of sink. Spray hose at three compartment sink hangs below sink flood rim.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizzas at front counter being held on time missing time marking. Operator stated all pizzas made 20 minutes prior(3:00)and marked the time.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back exit, vacuum breaker missing from threaded faucet with attached hose.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine as sanitizer. No chlorine test strips available.
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. No proof of food handler training for Logan hired in September 2024, per operator.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee, Logan, missing employee reporting agreement. Inspector provided DBPR Form HR 5030-103 and had employee sign during inspection.
Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles with yellow liquid above hand wash sink in kitchen.
Current Hotel and Restaurant license not displayed. Current license not displayed.
Food stored on floor. Case of oil stored on the floor across from fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer by fryers is soiled.
Plumbing system in disrepair. Cold water valve at handwash sink by soda machine is inoperable.
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 26, 2024Call 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. Observed no proof of current food handler certifications on-site.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. large door reach in cooler: house made red sauce cooling over night (84F - Cooling). Made 9pm previous night per person in charge. Left in deep pot. Person in charge showed chilling wand used and chilling wand is too short for pot. Suggested shallow pots or larger wands. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. large door reach in cooler: house made red sauce cooling over night (84F - Cooling). Made 9pm previous night per person in charge. Left in deep pot. Person in charge showed chilling wand used and chilling wand is too short for pot. Suggested shallow pots or larger wands. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (108F - Hot Holding) person in charge placed meat balls back on stove to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained with food debris.
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. Observed no proof of current food handler certifications on-site.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at all coming from hot water handle at hand washing station near soda fountain machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and electronics case above prep table. Employee moved personal items.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket with visible moisture.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the front counter reach in cooler, meatballs (54F - Cold Holding). Employee discarded the meatballs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter reach in cooler, meatballs (54F - Cold Holding). Employee discarded the meatballs.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection written procedures for time as public health control for pizza by the slice not available. Inspector provided new time as public health control written procedures.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on cutting board at the front counter, operator relocated the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on plastic wrap container on the main prep line, employee relocated the cell phone.
Food stored on floor. Jugs of fryer oil stored on the floor under the center prep table.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Metal pizza paddle stored on top of the pizza oven. Employee relocated paddle to cleanable metal wire rack.
Time/temperature control for safety food thawed in an improper manner. Sliced sausage on the bottom shelf of the prep line thawing at ambient air temperature and chicken wings thawing in standing water. Operator relocated the sausage to cook under refrigeration.
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.