TONY PEPPERONI
2158 MAYPORT RD STE 7, Jacksonville FL 32233 · 904.372.0771
Last inspected Feb 12, 2026 · 10 visits since October 2023
FEB 24
JUL 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 1 flying insect in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw beef in stand alone cooler in kitchen. Employee removed and stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in stand alone cooler in kitchen Ground meat (56F-58F - Cold Holding); Cooked noodles (51F-55F - Cold Holding); Raw chicken (51F-55F - Cold Holding); Deli Ham (55F - Cold Holding); Pesto (53-54F - Cold Holding); Lasagna (56F-57F - Cold Holding); Cooked diced chicken (56F-57F - Cold Holding);; Mixed Ground Beef (54F-56F - Cold Holding);; Raw shell eggs ambient temperature (55F); Heavy Cream (55F - Cold Holding); Buter (55F - Cold Holding); Shredded cheese (55F - Cold Holding); Feta cheese (55F - Cold Holding); Ricotta cheese (55F-57F - Cold Holding); Ravioli Cheese (55F-57F - Cold Holding); Cooked sausage (55F-57F - Cold Holding). SeeStop Sale Cooler has an ambient temperature of 55F. Employee stated all items stay in cooler and have not been removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler in kitchen Ground meat (56F-58F - Cold Holding); Cooked noodles (51F-55F - Cold Holding); Raw chicken (51F-55F - Cold Holding); Deli Ham (55F - Cold Holding); Pesto (53-54F - Cold Holding); Lasagna (56F-57F - Cold Holding); Cooked diced chicken (56F-57F - Cold Holding);; Mixed Ground Beef (54F-56F - Cold Holding);; Raw shell eggs ambient temperature (55F); Heavy Cream (55F - Cold Holding); Buter (55F - Cold Holding); Shredded cheese (55F - Cold Holding); Feta cheese (55F - Cold Holding); Ricotta cheese (55F-57F - Cold Holding); Ravioli Cheese (55F-57F - Cold Holding); Cooked sausage (55F-57F - Cold Holding). SeeStop Sale Cooler has an ambient temperature of 55F. Employee stated all items stay in cooler and have not been removed.
Toxic substance/chemical improperly stored. Observed Chemical sanitizer bucket stored over box of pasta. Manager removed and stored properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping sanitizer bucket at 400+ppm. Manager diluted sanitizer bucket. Took test of Sanitizer bucket at 100 ppm.
Handwash sink used for purposes other than handwashing. Observed employee using employee hand sink to fill Sanitizer bucket.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment using chlorine without chemical test strips.
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 employee food training. Observed employees over 60 days without employee food training.
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. Observed establishment without proof new employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided copy of employee health agreement form.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee unenclosed beverage container over shelf where food is served. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grill filters soiled with grease and dust. Observed reach in cooler door gaskets on cook line soiled with mold like substance.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects found Observed 1 flying insect in kitchen.
Records/documents for required employee training do not contain all of the required information. Observed food training documents incomplete, no start date,end date, signatures. Observed training certificates not original certificates. Establishment must have completed original certifications to comply.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser without a label. Employee placed label on spray bottle.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled on cook line.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw beef in stand alone cooler located in kitchen. Employee removed and stored properly.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed pizza being held on time control without time mark. Employee stated was made 30 minutes prior. Employee stated they are in process of placing laminated sheets up to hold pizza on time. Employee placed time up for pizza *Repeat ViolationCorrected On-SiteRepeat ViolationAdmin Complaint**
Records/documents for required employee training do not contain all of the required information. Observed Food training documents missing date of training, CPFM Signature, date of birth and expiration date.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on reach in cooler on cook line. Employee removed and stored properly.
In-use tongs stored on equipment door handle between uses. Observed in use tongs of oven door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen area.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed flying insect landing on pepperonis on cook line. Employee discarded the 8 pepperonis on top of pan. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler on cook line Chicken (52F - Cold Holding) Sausage (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Mozzarella cheese (50F - Cold Holding); Ham (51F - Cold Holding). See stop sale Employee stated items were placed on flip top cooler at 11am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line Sausage (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Mozzarella cheese (50F - Cold Holding); Ham (51F - Cold Holding).
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 and the time removed from temperature control cannot be determined. See stop sale. Observed pizza being held on time control without time mark. Employee stated was made 3 hours prior. Employee placed time on pizza.
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat foods in stand alone cooler. Employee removed and stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed flying insect landing on pepperonis on cook line. Employee discarded the 8 pepperonis on top of pan. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler on cook line Chicken (52F - Cold Holding) Sausage (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Mozzarella cheese (50F - Cold Holding); Ham (51F - Cold Holding). See stop sale Employee stated items were placed on flip top cooler at 11am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line Sausage (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); Mozzarella cheese (50F - Cold Holding); Ham (51F - Cold Holding).
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 and the time removed from temperature control cannot be determined. See stop sale. Observed pizza being held on time control without time mark. Employee stated was made 3 hours prior. Employee placed time on pizza.
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. Observed establishment without written procedures for vomiting and diarrhea clean up.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee hand sink in kitchen.
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 food training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables / storage rack throughout kitchen. Employee removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation without hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside from bottom of back door.
Floor soiled/has accumulation of debris. Floors soiled throughout kitchen behind equipment.
Food stored on floor. Observed container of margarine stored on floor of kitchen. Employee removed and stored properly.
Hood filter missing from automatic fire suppression/exhaust system. Observed missing hood filter.
In-use tongs stored on equipment door handle between uses. Observed in use tongs of oven door. Employee removed and stored properly.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield in room with cooler in it.
No copy of latest inspection report available. Observed no copy of previous inspection.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Cutting board has cut marks and is no longer cleanable. Observed flip top cutting board on cook line deeply grooved and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Manager removed and stored properly.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
Equipment in poor repair. Observed multiple door gaskets torn on stand alone coolers in kitchen.
Food stored on floor. Observed plastic bottles of soda stored on floor of storage. Manager removed and stored properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets on cook line soiled.
Oct 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 55°, slaw at 57° ( placed yesterday). In make table/Reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic In oil at 74° on prep counter. Per Person In Charge, made about 30 mins before. ricotta 56°. Cooked chicken at 55°. Ham at 59°. Cut tomato at 55°, slaw at 57° ( placed yesterday). Placed on Time Temperature controled for safety by manager.
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 and the time removed from temperature control cannot be determined. No time mark on about 6 pizzas Made about 30 mins ago. Marked by manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 115° in steam well. Reheated to 175°. Placed about 30 mins before.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board at make table opposite grill.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at Hand wash sink.
Nonfood-grade basting brush used in food. Metal banded brush in garlic in oil. Brush discarded.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at frontline. Marked by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Soiled wire shelf by make table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents in kitchen.
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. (Time Temperature Controlled for safety foods not being held at safe temperatures of 41° or below. Per Person In Charge, made about 30 mins before. ricotta 56°. Cooked chicken at 55°. Ham at 59°. Cut tomato at 55°, slaw at 57°)
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink container above restaurant food in cooler. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings by Single Service items at frontline. Moved by manager.
In-use tongs stored on equipment door handle between uses. Tongs over oven handle
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.