V PIZZA
1406 HENDRICKS AVE, Jacksonville FL 32207 · 904.527.1511
Last inspected Mar 26, 2026 · 7 visits since November 2023
APR 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly at pizza prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f Mac and cheese above fill line in prep cooler, manager rearranged, 52f cooked onions on prep table, no time, no procedure, explained and manager wrote time on and added it to 4 hrs procedure,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108f meatballs, in warmer, employee reheated them to 165f
Toxic substance/chemical improperly stored. Winded on shelf above to go cups, front counter, manager moved them
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cook here for 2 months has a food manager card that expired in 2024
Show the remaining 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Probe and handle of thermometer has old build up, manager cleaned it, slicer used yesterday, build up on,
Handwash sink used for purposes other than handwashing. Bucket in hand sink in dough room, manager moved it
Spray bottle containing toxic substance not labeled. By rear door, employee wrote sanitizer
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in back storage by dish machine
Drain cover(s) missing. On mop sink
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard, he put one one
Floor soiled/has accumulation of debris. Derbies on floor by water heater and rear door
In-use ice scoop stored on soiled surface between uses. Dust build up and floating in container with ice school, employee placed it by dish machine to be washed
No Heimlich maneuver/choking sign posted. Emailed one
No handwashing sign provided at a hand sink used by food employees. Hand sink little side of bar, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen with dust and other build up, blackish build up on piles and legs by dish machine and triple sink, exterior of dish machine with black build up at bar, black build up in mop sink at bar
Single-service articles not stored inverted or protected from contamination. Containers in dough room, manager inverted them
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in between dish machine and triple sink
Working containers of food removed from original container not identified by common name. Bulk container in storage area, manager stated it's sugar, employee labeled it
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Live, small flying insects found. One fly at pizza prep area
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by door next to back parking lot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream at bar opened on Saturday, dated by employee
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. Couldn't find it, emailed one
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep room by bar, employee brought some
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 new manager that is schedule in a week to take test
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For burger items on time by oven, manager wrote everything in 4 hrs procedure
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf above clean linens/apron and to go containers, manager rearranged
Equipment in poor repair. Gasket is torn in prep reach in cooler
Floor area(s) covered with standing water. By triple sink, employee cleaned it
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door in upright freezer by office missing panel
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by prep sink, vent in walk in cooler at bar area
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler, cash register area
Single-service articles not stored inverted or protected from contamination. Lids in storage, manager inverted them
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber above washed arugula and cured meat, employee rearranged reach in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall by tomatoes boxes, close to dough room
Working containers of food removed from original container not identified by common name. White and black mix on storage shelf, employee labeled them sail and pepper, one container with white powder at cash register area, two containers in storage at bar
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes dishes them grabbed clean dishes, explained to him and he wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cheese above fill line, manager voluntarily discarded it, less than 4 hrs
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dough room and ice machine room, manager placed some
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. Two employees since December, manager stated they are at his home
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. One ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By pizza oven, moved by employee
Employee with ineffective hair restraint while engaging in food preparation. Some long hairs on side of face, making pizza, explained to her, she restrained it
Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at cashier area
Single-service articles not stored inverted or protected from contamination. Pizza boxed not inverted on storage, employee inverted them
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm quat in bucket, manager changed solution, 200 ppm
Oct 22, 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. 24 violations recorded, 5 high priority.
5 High priority8 Intermediate11 Basic
Show 24 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, dish machine not dispensing chlorine, explained manual sanitation
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in dish machine then grabbed a tray with dough, explained to him and he washed hands
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. Employee placed basil on cooked pizza, explained to her and she put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes on shelf as sanitized and dish machine is not dispensing chlorine, explained manual sanitation and he placed them by triple sink
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f meatballs outside liquid, placed in oven earlier and were 165f, employee placed them in liquid, got to 165f
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened a couple of days at bar
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee placed basil on cooked pizza, fake nails, put on gloves
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and in prep room at bar
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 4 new employees, she has form
No soap provided at handwash sink. Hand sink at bar, small side
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on board for wings by oven pizza, 52f, emailed procedure
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. A couple of employees here for 2 months,
Bowl or other container with no handle used to dispense food. In flour, employee removed it
Carbon dioxide/helium tanks not adequately secured. By rear door at bar area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two food employees with watches, removed
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Equipment in poor repair. Gasket in one door reach in cooler,
In-use ice scoop stored on soiled surface between uses. Container by ice machine, bar area, employee placed it by triple sink
No conspicuously located ambient air temperature thermometer in holding unit. In cooler with cheese stuffed olives at bar
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, small side
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain vent in rear door and fan in dough room
Raw fruits/vegetables not washed prior to preparation. Employee cutting basil leaves, it doesn't states washed in box, explained to her
Single-service articles not stored inverted or protected from contamination. Lids and containers in storage area
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
Handwash sink used for purposes other than handwashing. Washing lemons in handsink, explained to him and he washed moved to dump sink, bar area
Manager or person in charge lacking proof of food manager certification. Manager here couldn't find his
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 employees that don't have certificates, manager could not find agreement paper
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. Around 4 employees here don't have it and have been here for more than 2 months
Carbon dioxide/helium tanks not adequately secured. Bar area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink, and tray of drinks above by prep sink, employee moved them to bottom shelf
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel is gone in upright freezer by office
No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler at gap bar with eggs, manager placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in little prep area, gasket and door frame in glass cooler at bar
Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in one door cooler at cook line
Reuse of single-service or single-use articles. Employee placed washed lemon back in box that they came in, it doesn't state washed lemons on box, he removed them and washed them again
Time/temperature control for safety food thawed in an improper manner. Ham, 32f on table at little prep area
Wet mop not stored in a manner to allow the mop to dry. Manage hanged it
Wet wiping cloth not stored in sanitizing solution between uses. On table in little prep area
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, jug has very clear liquid, mgr changed jug that look not clear, got 100 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled diary dishes then she handled clean dishes, explained to her and she washed hands
Food not properly protected from contamination. Employee preparing salads in prep table by dining table, dining area, he moved
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Made on the 6th and states to discard on the 13th, employee changed date on, also giving an extra day to cooked chicken wings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f ricotta cheese in reach in cooler at 47f less than 4 hrs, employee discarded it, only one item in cooler
Toxic substance/chemical improperly stored. Chemicals by soda syrup boxes, dough room, mgr moved them
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
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. 5 employee here for 4 months
Accumulation of debris on exterior of warewashing machine.
Cove molding at floor/wall juncture broken/missing. Pulled out by reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, mgr moved them
Employee with no hair restraint while engaging in food preparation. Handling open foods, he got a hat
Hole in or other damage to wall. Corner cover gone by reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by pizza prep
Raw fruits/vegetables not washed prior to preparation. Cutting lettuce, explained to him
Wall soiled with accumulated grease, food debris, and/or dust. Dish washing room
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in buckets, prep areas, employee made new solution, 200 ppm
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.