SERAFINA'S PIZZA AND RESTAURANT
4125 RACE TRACK RD #106, Saint Johns FL 32259 · 904-217-7310
Last inspected May 4, 2026 · 14 visits since August 2023
DEC 24
JUN 25
NOV 25
APR 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Observed two live roaches crawling on wall behind deep freezer in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed two live roaches crawling on wall behind deep freezer in kitchen.
Dead roaches on premises. Observed two dead roaches on floor of kitchen behind deep freezer. Observed one dead roaches on floor under hand washing station.
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (50F - Cold Holding); ham (54F - Cold Holding); diced tomatoes (52F - Cold Holding); sausage (50F - Cold Holding); house made red sauce (50F - Cold Holding); shredded mozzarella (55F - Cold Holding); fresh mozzarella (45F - Cold Holding) in pizza make line cooler. Person in charge had extra food moved to walk-in cooler and working food placed on four hour timer.
Apr 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (50F - Cold Holding); ham (54F - Cold Holding); diced tomatoes (52F - Cold Holding); sausage (50F - Cold Holding); house made red sauce (50F - Cold Holding); shredded mozzarella (55F - Cold Holding); fresh mozzarella (45F - Cold Holding) in pizza make line cooler. Person in charge had extra food moved to walk-in cooler and working food placed on four hour timer.
Handwash sink not accessible for employee use at all times. Observed hand washing station at pizza make area blocked by speed racks. Observed hand washing station on cook line blocked by trash can. Person in charge unblocked hand washing station on cook line multiple times during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pizza by the slice kept on time tracked by timer on phone per person in charge missing written procedures. Provided emailed blank written procedures
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one person certificate expired per that person.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed pizza make line hand washing station only cold handle faucet working. Water reached max 81F.
Equipment in poor repair. Observed reach in cooler gaskets on flip-top cooler torn.
Food stored on floor. Observed bagged onions on floor in walk-in cooler. Discussed with person in charge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with food debris.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from hose side of splitter at mop sink.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The operator Vincent Mazzone, expired 3/1/2025 and there is not other certified food manager for the establishment.
Nov 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 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. Food handler mixing fried dough balls in powder sugar with bare hands after taking out of fryers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (44F,45F - Cold Holding) in walk in cooler, per operator door to walk in cooler was consistently open for about 1 hour while cheese was being delivered.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from hose side of splitter at mop sink.
Handwash sink not accessible for employee use at all times. Pans of flour and seasoning in hand wash sink on cook line, items moved.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The operator Vincent Mazzone, expired 3/1/2025 and there is not other certified food manager for the establishment.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at all at hand wash station by pizza oven.
Employee with no hair restraint while engaging in food preparation. Food handler making pizzas at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelfs in walk in cooler have a build up of food debris. Gaskets of reach in coolers in cook line area have a build up of food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes and mushrooms stored on top shelf in walk in cooler over bags of shredded cheese, pepperonis, and other ready to eat items.
Jun 23, 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. shredded cheese (48F - Cold Holding) in top of reach in cooler at make table next to pizza oven, per employee lid has been open for about an hour and will place lid/pan up to block heat from oven. shredded cheese (46F - Cold Holding) in walk in cooler next to door, per operator door has been consistently open and left open when inspector arrived for several hours, door closed.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from splitter at mop sink on hose side.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in prep area. Chute of ice machine in server area by pizza oven.
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. Food handler making salads on site does not have proof of any training.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off/not working at hand wash station by pizza oven.
Employee with no hair restraint while engaging in food preparation. Multiple food handlers throughout kitchen.
Food stored on floor. Boxes of individual Parmesan on floor under front counter, cheese moved.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Clean sheet pan stored on top of trash can in prep area, operator placed other sheet pan under in use clean sheet pan.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority7 Intermediate7 Basic
Show 15 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink with added splitter, vacuum breaker missing from non-chemical side with attached hose.
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 written procedures available. Provided DBPR HR 5030-104 to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris on the blade.
Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink by pizza oven. Hand wash sink in kitchen blocked by trash can and tray with flour and utensils covering the sink. Operator moved all items to make sink accessible.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test strips for ware washing in three compartment sink.
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. Operator states five employees are employed; 2 over 5 months, 1 over 2 months, 1 over 6 months and 1 over 8 months. No training available for any 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. No reporting food employee agreements available for five employees without completed food handler training and all over 60 days of employment. Provided DBPR Form HR 5030-103 to operator.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at pizza oven only reaches 73F.
Equipment and utensils rinsed after the application of the sanitizer solution. Employee washing dishes at three compartment sink rinsed cutting board with plain water after applying bleach to cutting board. Inspector coached employee on proper procedures for dish sanitization. Provided DBPR Form HR 5025-010 to operator.
Faucet/handle missing at plumbing fixture. Left faucet handle missing at kitchen utility sink. Hot water valve on hand wash sink at pizza oven is inoperable.
Floor soiled/has accumulation of debris. Floor soiled in walk in cooler.
Food stored on floor. Pizza dough and bucket of sauce stored on the floor in walk in cooler. Container of oil stored on the floor in hallway to restrooms.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at pizza oven hand wash sink. Provided DBPR Form HR 5030-111 to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on door to walk in cooler is soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Heavy rust on walk in cooler shelving.
May 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F - Cold Holding) sitting on top of cooler in reach in cooler next to pizza oven, per manager cheese has been sitting out less then 2 hours.
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. Operator's spouse does not have any training.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding assorted pizzas on time control, but operator does not have any written procedures, procedures filled out
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station next to pizza oven.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Flour, drinks, and cooking oil in hallway. Marinara sauce next to stove in kitchen.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority7 Intermediate6 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the bottom shelf of the main cook line, garlic knots stored to marinate in chopped garlic and oil at room temperature. Operator discarded the garlic knots. Discussed alternative options for the garlic knots with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the bottom shelf of the main cook line, garlic knots stored to marinate in chopped garlic and oil at room temperature. Operator discarded the garlic knots. Discussed alternative options for the garlic knots with operator.
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. Operator has the written procedures in the email from previous inspection to print.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board for the flip top reach in cooler has build up of food residue staining.
Handwash sink not accessible for employee use at all times. Hand wash sink on the main cook line blocked by tray of dry seasonings. Operator relocated the tray to make the sink accessible.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit availability for the three compartment sink or sanitizer solution buckets.
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. At time of inspection no employee food handler training or employee reporting agreement or similar evidence of employee knowledge of responsibility to report to the person in charge.
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 no printed time as public health control written plan available in establishment. Operator has plan available on personal phone to print and fill 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. Lasagna made in house not being time tracked when placed back under refrigeration from being frozen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored at front counter on the reach in cooler. Employee beverage on metal shelf over prep table on the main cook line. 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 bag stored on single service containers in the hallway to the rear exterior door.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles on the main cook line. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line has build up of food debris. Operator asked employee to clean the door gaskets.
Single-service articles improperly stored. Single service items stored on the floor of the hallway to the rear exterior door.
Stored food not covered. Bulk container of salt and sugar stored on the shelf with no lid. Operator covered the container of salt and sugar.
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.