PIZZA POINT
7860 GATE PKWY STE 107, Jacksonville FL 32256 · 904.503.4600
Last inspected Apr 1, 2026 · 11 visits since July 2023
FEB 24
OCT 24
MAR 25
AUG 25
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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. Observed employee handle cooked pizza, and fresh parsley with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance accumulation. Interior of single door stand up reach in cooler with mold like substance accumulation in shelves and top of unit. Ice chute at soda dispenser with mold like substance accumulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulated at cooktop, on sides and top of fryers. High touch surfaces such as door/ oven handles, exterior of squeeze bottles with debris accumulation. Shelving with debris accumulation. Gaskets of reach in cooler units with debris accumulation. Hood filters with grease accumulation. Exterior of clean dishware items with grease accumulation. Dish racks with mold like substance accumulation.
Mar 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Bag of raw chicken stored over bags of cheese, bag of spinach in reach in cooler. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, pizza sauce, cut lettuce, cheese, ham, sausage at 46-54F in pizza make and far left make line. Person in charge states is holding on time. No time mark for items, and not indicated on time paperwork. Person in charge will hold for remainder of 4 hours for today.
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. Garlic butter and slices held on time per time paperwork not marked with time. Person in charge marked appropriately.
Handwash sink not accessible for employee use at all times. Hand wash sink not accessible to employees at cookline as water is shut off to sink due to leak per person in charge.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance accumulation. Interior of single door stand up reach in cooler with mold like substance accumulation in shelves and top of unit. Ice chute at soda dispenser with mold like substance accumulation.
Accumulation of debris inside warewashing machine. Dishmachine interior with debris accumulation.
Floor soiled/has accumulation of debris. Floors with accumulation of food debris, drains in floors with debris accumulation throughout establishment. Wall with grease accumulation at prep area, staining at pizza oven area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulated at cooktop, on sides and top of fryers. High touch surfaces such as door/ oven handles, exterior of squeeze bottles with debris accumulation. Shelving with debris accumulation. Gaskets of reach in cooler units with debris accumulation. Hood filters with grease accumulation. Exterior of clean dishware items with grease accumulation. Dish racks with mold like substance accumulation.
Aug 22, 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
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake and tiramisu in small reach in coolers at 44F. Items stored at bottom of unit. Ambient temperature of unit 37F. Person in charge moved to top of unit has bottles may be hindering airflow.
Toxic substance/chemical improperly stored. Several chemicals stored with food products on dry storage shelf. Person in charge began removing.
Food-contact surface soiled with food debris, mold-like substance or slime. Slight mold like substance buildup in interior of ice machine. Also, staining on cutting board at make line. Mold like substance on interior of reach in cooler shelving at front counter.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds several items on time. Has time paperwork, but it is not fully filled out. Person in charge filled out with inspector during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee who handles food on duty working for 3-4 months at establishment with no proof of training.
Floor soiled/has accumulation of debris. Observed mold like substance on floor to right of ice machine. Floor and drain at dishmachine with debris buildup. Grease buildup on floor at cook line. Floor in walk in cooler with debris buildup.
Light shield damaged/in disrepair. Observed damage to light shield in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with heavy mold like substance buildup. Exterior of mixer with food debris buildup. Handles to oven, microwave with debris buildup. Exterior of sauce/ seasoning, dry good containers with debris buildup. Exterior of fryer -not in use per person in charge with grease buildup.
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with heavy mold like substance buildup.
Mar 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person in charge pick up broom handle off of floor, then handle food products without removing gloves and washing hands. Spoke to person in charge during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce made in house at 83F in steam well. Has been in unit more than 2 hours per person in charge. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pizza line cheese, sauce 52-53F. Person in charge states have been out of temperature for approximately 1 hour. Iced items down. In walk in cooler cheese, cheese, sauce, cheese 46-52F. Person in charge states had unit open for prep. Called for service during inspection. Began moving items to other units holding temperature.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sauce made in house at 83F in steam well. Has been in unit more than 2 hours per person in charge. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make line with staining. Interior microwave with debris buildup. Mold like substance/ debris buildup in interior of reach in coolers at front line.
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. One employee working for 4 months with no proof of training.
No soap provided at handwash sink. Missing soap at front hand wash sink. Person in charge provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds garlic butter and pizza on time. Person in charge unable to provide completed time paperwork. Person in charge began filling out.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meats in walk in cooler made onsite, frozen, thawed with no tracking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with heavy mold like substance buildup.
Duct tape used to repair nonfood-contact surface. Tape used on lid dispenser, is visibly soiled.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
Floors walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers with debris buildup. Wall at prep station with splatter debris. Wall and floor at prep sink and dishmachine with debris buildup. Porous ceiling tiles observed in back kitchen. Floor throughout showing wear.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Handles to oven with grease buildup. Side of fryer with buildup. Exterior mixer with debris buildup. Exterior squeeze bottles with debris buildup. Exterior bulk dry good containers with debris buildup. Dish racks with heavy debris buildup.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths in kitchen not stored in sanitizing solution.
Nov 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make line cheese, sauce, chicken, sausage, onions 45-54F. In far left fliptop cheese, lettuce 50-54F. Ambient temperature of unit 60F. Person in charge states have been out of temperature for 20 minutes. Iced items down on line. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. See stop sale.
Oct 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses, then handle food without hand wash. Person in charge spoke to employee.
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. Observed employee handle cooked pizza, and fresh parsley with bare hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make line cheese, sauce, chicken, sausage, onions 45-54F. In far left fliptop cheese, lettuce 50-54F. Ambient temperature of unit 60F. Person in charge states have been out of temperature for 20 minutes. Iced items down on line. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza sitting at room temperature in kitchen at 117F. Moved to time during inspection. Provided operator time paperwork.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer at walk in cooler not functional. Person in charge added external thermometer during inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ricotta opened 4 days ago per person in charge not date marked, garlic sauce made 2 days ago not date marked. Frozen chicken cooked, portioned, frozen then thawed not date marked, tracked.
Food-contact surface soiled with food debris, mold-like substance or slime. Heavy mold like substance buildup in ice machine. Interior of reach in coolers on pizza make line with debris/ mold buildup. Cutting board on far make line with debris buildup, staining. Tea pitchers in clean dishware with staining/ buildup.
Equipment in poor repair. Several spatulas in clean dish area missing edges. Metal wrapped basting brush in oil at back prep area observed. Cutting board on pizza make grooved.
Floor soiled/has accumulation of debris. Floors throughout kitchen with debris buildup. Especially around fryers, at ice machine, in corners in back kitchen. Wall soiled behind dishmachine, at pizza make line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer on front and side with heavy grease buildup. Handles of oven, reach in cooler doors with grease, debris buildup. Hood filters with grease buildup. Exterior of bulk containers, sauce bottles with debris buildup. Exterior of mixer with grease buildup. Shelving and piping under dishmachine/ triple sink area with debris buildup. Exterior ice chute with mold like substance buildup observed at soda dispenser.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored in sanitizer solution.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 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. Person in charge unable to provide training for any employee working longer than 60 days.
Feb 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands, then box and cut pizza without changing gloves and washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ricotta in walk in cooler overnight at 56F. Person in charge states walk in went down last night. Ambient temperature of unit at 57F during inspection. Person in charge began removing all time/temperature control for safety items from unit. Person in charge states repair service is due today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta, ricotta in walk in cooler overnight at 56F. Garlic butter made with real butter at 64F at cookline. Person in charge states has been out for 1 hr, recommend holding on time. Provided time paperwork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza held on time per person in charge with no time mark or time paperwork at 91F.
Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen blocked with dough pans. Pans were removed.
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. Person in charge unable to provide training for any employee working longer than 60 days.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold like substance buildup. Also, can opener with debris buildup.
Floor soiled/has accumulation of debris. Floors with debris buildup under and behind equipment in back kitchen. Also, standing water observed at dishmachine on floor. Wall behind dishmachine and at mop sink with debris buildup. Also, mold like substance observed on several ceiling tiles in closet with bag in box soda storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with heavy debris buildup. Handles at pizza make with debris buildup.
Old labels stuck to food containers after cleaning. Old labels and old food observed on clean dishware.
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above ready to eat garlic butter in walk-in-cooler. Employee removed shelled eggs to properly store.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (49F - Cold Holding); cut tomatoes (45F - Cold Holding) in reach-in cooler at pizza making station next to POS station. Operator removed TCS foods and placed in nearby cooler to chill. Retested temps of both foods at end of inspection and cooked chicken 45F and cut tomatoes 43F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from pizza oven soiled/ stained. Also, slicer blade and protective plate of slicer soiled. Also, ice chute of self dispensing soda machine soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior bin of ice machine and deflector plate in ice bin soiled.
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. Flip top Reach in cooler at pizza making station nearest front counter near POS unable to maintain temperature of 41F and below. Ambient temperature 48F. Operator removed TCS foods from cooler to place in a nearby cooler to chill. Observed top lids of flip top area not fully sealed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave in prep area soiled. Also, exterior of reach-in freezer across from warewashing machine soiled. Also, exterior of reach-in cooler across from pizza oven soiled. Also,gasket on reach-in coolers on cook line and gasket on walk-in-cooler soiled
Single-service articles improperly stored. Box with wrapped individually packages of napkins stored on floor near soda rack. Operator removed napkins to properly store.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in kitchen, prep area and on cook line
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.