THE LOOP PIZZA GRILL
San Marco Boulevard
Jacksonville, Florida, 32207
San Marco
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed small clear plastic cup used for scooping stored in ingredient container at ice cream station. Person in charge removed plastic bowl. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with grooves and no longer smooth and easily cleanable stored on cook line reach in cooler.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees on cook line wearing watches.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler doors on cook line. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed plastic food container lids with old labels stuck to them stored on drying rack in dish area.
- 14-12-4:Basic - Utensils in poor condition. Observed spatula with rubber end in disrepair stored near corner three compartment sink.
- 53B-14-5:Intermediate - 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 three employees with expired food handler certifications. Person in charge confirmed employees were still active.
Food safety inspection conducted on 4/14/2025 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 9/16/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling tiles above prep area near cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler in pizza prep area. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed box of plastic spoons stored in dry storage with box top open and bag opened with no cover above. Person in charge closed box. **Repeat Violation**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket with quatanery ammonium solution testing at 0ppm. Person in charge replaced sanitizer and new sanitizer tested at 200ppm. **Corrected On-Site**
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed wooden pizza peel/paddle with grooves and frayed ends . Person in charge removed from service. **Corrective Action Taken**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses with bare hands then don gloves without washing hands on two separate occasions.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pan of cut lettuce on cook line at temperatures of 54-57F. Person in charge indicated lettuce was cut day prior, and date marker on side had prior day date. Cut lettuce (54-57F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pan of cut lettuce on cook line at temperatures of 54-57F. Person in charge indicated lettuce was cut day prior, and date marker on side had prior day date. Observed containers of chicken on cook line reach in cooler drawers below grill temperatures at 46-49F. Person in charge indicated chicken was removed from walk-in cooler and placed in reach in cooler 30 minutes prior. Person in charge moved chicken to walk-in cooler. Cut lettuce (54-57F - Cold Holding) Raw chicken (46-49F - Cold Holding) **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of blue liquid chemicals person in charge indicated was glass cleaner. Person in charge labeled on site. **Corrected On-Site**
Food safety inspection conducted on 9/16/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).