V PIZZA & JULEP
154 CANAL BLVD, Ponte Vedra FL 32082 · 904.473.5218
Last inspected Jul 29, 2026 · 9 visits since August 2023
FEB 25
JUL 25
JAN 26
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; Mac and cheese sauce (59F - Cold Holding) stored cooking in sealed container in the walk in cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026030138 | Mar 16, 2026 | Jun 3, 2026 | $200 |
Inspection history
9 visits, newest first
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food stored in ice used for drinks. See stop sale. At bar, mixing cup with utensils and 2 bottles of juice stored in crushed ice bin.
Stop Sale issued due to food not being in a wholesome, sound condition. At bar, mixing cup with utensils and 2 bottles of juice stored in crushed ice bin.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In walk-in cooler, tomato sauce (52F - Cooling). Sauce prepared yesterday at 3:25. Sauce in deep plastic container with sealed lid. No additional prep done today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler, tomato sauce (52F - Cooling). Sauce prepared yesterday at 3:25. Sauce in deep plastic container with sealed lid. No additional prep done today.
Show the remaining 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front line steam table, meatballs (102F - Hot Holding). Employee stated he took temperature at 11am, 165f. Employee reheated meatballs to 176f.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, tomato sauce (52F - Cooling). Sauce prepared yesterday at 3:25. Sauce in deep plastic container with sealed lid. No additional prep done today.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In cube side of ice machine, flap and wall have pink and black mold-like substance.
Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle has build,d up,on back of handle.
Clean linens stored on floor. In upstairs storage room, 2 bags of clean linen on floor.
Employee preparing food in customer section of dining area. At arrival for inspection, employee cupping dressing in plastic cups at table in dining room.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floors in dish area and prep area have build up of black residue.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floors throughout kitchen and walk in.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At front line, Sanitizer Bucket (Quaternary 0ppm). Operator made new bucket, tested 400ppm.
Mar 16, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 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. Dish machine at bar reading 0ppm, manager worked on machine at retested at 50ppm.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burger Menu only offered on Monday's missing disclaimer and reminder, operator was able to call and have menus reprinted from corporate office during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing burger cart items on written procedures on make line that are on time control per manager, manager wrote in items on procedures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine by prep area has a build up of mold like substance spots.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler on cook line wearing bracelets, bracelets removed.
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded chicken cutlets (60F - Cold Holding); spring mix (55F - Cold Holding) at front make line reach in cooler sitting over ice not touching containers, per manager line was set up around 2 hours prior to temperature check, both items moved to other reach in freezer. roasted pineapple (56F - Cold Holding); chicken pesto (59F - Cold Holding) at front line reach in cooler in over filled containers, per employee items where stocked up less then 30 minutes prior, top section of food over fill line put in other container and put in reach in freezer. All items rechecked at or below 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce.
Records/documents for required employee training do not contain all of the required information. Multiple certifications missing birth dates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin at end of bar area facing hallway to bathroom have a build up of lime scale.
Floor soiled/has accumulation of debris. Under dish machine in prep area and around door frame between prep area and main cook line have a build up of food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine stored over cooked pasta and other ready to eat items in walk in cooler. Manager began to rearrange items during inspection.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 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. Employee handled cut lettuce, cut tomatoes, and other washed produce with bare hands while preparing salads, manager spoke with employee and voluntarily discarded all items touched with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); artichoke hearts (46F - Cold Holding) in overfilled containers on make line, per manager all items where taken out of walk in cooler and placed in cooler no more then 2 hours prior, employee began to remove excess amount of food from top of containers.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All tested sanitation bucket throughout kitchen reading over 400ppm, manager called for service of dispenser.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket over 400ppm quaternary ammonium stored next to container of bread and clean bowls under front make line, bucket moved.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (54F - Cooling, after 45 minutes 54F) in walk in cooler in covered container, per manager they where made about 3 hours prior, covered removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine by walk in cooler. Top interior of ice bin at end of bar prep area near bathrooms.
Floor soiled/has accumulation of debris. Under equipment at bar and prep area next to bar. Under dish machine at bar area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers at bar area.
Standing water in floor drain/floor drain draining very slowly. At floor drains on cook line, standing water at drain covers, water ran for several minutes at hand wash station, water level did not rise.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, bar and ware washing areas. In upstairs food storage area with wine.
Feb 27, 2025Inspection 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 ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Supply hose broken. Replaced by manger. 100 ppm chlorine.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. (Vaccum breaker placed at chemical side. explained positioning requirements to Person In Charge. )
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. Sanitizer.
Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Ice machine. Moved by manager for cleaning
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Dessert station. Moved by manager.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete flooring entire Establishment.
Sep 9, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F,50F - Cold Holding) on speed rack in walk in cooler next to walk in cooler door, per manager rack was taken out for less then 30 minutes rack placed further back inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in dish area, employee corrected during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No one is able to find any written procedures for items on the main cook line held on time control, manager was able to find and fill out written during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in dish area. Interior of small ice machine on second floor. Employee cleaned out both ice machines during inspection.
Current Hotel and Restaurant license not displayed. Current license is in binder in office, but is not posted, manager corrected during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Sides and around door frames of reach in cooler at bar area. On speed rack in dish area. Employees cleaned all areas.
Single-service articles improperly stored. Box of single use moist towelettes and box of paper towels in un stairs storage area on floor, employee corrected during inspection.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout entire establishment
Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at bar, employee corrected during inspection.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (119F, 129F - Hot Holding) in steam well on make line, per manager meatballs where reheated and put in well no more then 1 hour prior, manager turned up temperature of steam well.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the drink menu the drink, If all else fails, comes with raw egg whites, but the menu just says egg whites.
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. 2 employees present during inspection, both employees signed agreement.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In men's bathroom.
Soap dispenser at handwash sink not working/unable to dispense soap. In women's bathroom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On interior walls of ice machine on 2nd floor. Top interior of large ice machine near walk in cooler.
Floor soiled/has accumulation of debris. Under large ice machine by walk in cooler. Under equipment at bar area.
Single-service articles improperly stored. Pizza boxes on floor around wait station, manager corrected during inspection.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen area ware washing areas.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler; Mac and cheese sauce (59F - Cold Holding) stored cooking in sealed container in the walk in cooler overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; Mac and cheese sauce (59F - Cold Holding) stored cooking in sealed container in the walk in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards next to the dish machine have food residue staining build up.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin downstairs has mold like substance build up around the chute. Interior of the bulk ice bin upstairs has mold like substance on the walls of the ice bin by the deflector plate.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dish area by the stairs, employees bag stored over bag of flour. Operator had employee relocate the bag.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the dish machine, clean metal containers stacked while wet.
Equipment in poor repair. Standup reach in freezer in the dish area has a separating door gasket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in freezer in the dish area has soiled residue on the door gaskets.
Single-service articles improperly stored. In the upstairs storage room, single service containers stored in the floor.
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.