DirtyFLRestaurant Inspection Data

TONY PEPPERONI

With 8 documented inspections, TONY PEPPERONI in JACKSONVILLE has achieved a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 8 reports on file

2158 MAYPORT RD STE 7

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13628997

Met Inspection Standards
  • N/A:No Violations Were Observed

2/9/2026· 1mo ago

Visit ID: 13483492

Follow-up Inspection Required

5 high, 4 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved. Repeat Violation
  • 12B-07-4:Basic - 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. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets.
  • 23-03-4:Basic - 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. Repeat Violation
  • 08A-20-5:High Priority - 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. Corrected On-Site Warning
  • 01B-02-5:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Chemical sanitizer bucket stored over box of pasta. Manager removed and stored properly. Corrected On-Site Warning
  • 41-27-4:High Priority - 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. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using employee hand sink to fill Sanitizer bucket.
  • 16-37-1:Intermediate - 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.
  • 53B-01-5:Intermediate - 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. Warning
  • 11-26-1:Intermediate - 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. Corrected On-Site

8/5/2025· 7mo ago

Visit ID: 10930814

Met Inspection Standards

1 high, 2 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved.
  • 12B-07-4:Basic - 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. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled on cook line. Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found Observed 1 flying insect in kitchen.
  • 53B-10-4:Intermediate - 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. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser without a label. Employee placed label on spray bottle. Corrected On-Site

1/27/2025· 1y 1mo ago

Visit ID: 8841649

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 12B-07-4:Basic - 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. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs of oven door. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
  • 08A-20-5:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - 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 Violation** Corrected On-Site Repeat Violation Admin Complaint
  • 53B-10-4:Intermediate - 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.

8/2/2024· 1y 7mo ago

Visit ID: 8842493

Met Inspection Standards
  • N/A:No Violations Were Observed

7/29/2024· 1y 7mo ago

Visit ID: 8841392

Follow-up Inspection Required

5 high

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen area. - From follow-up inspection 2024-07-29: Observed 3 flying insects in kitchen. Admin Complaint
  • 01B-13-4:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2024-07-29: Not observed at callback **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2024-07-29: Observed in flip top cooler on cook line Tomatoes(46F - Cold Holding) Sausage (43F - Cold Holding); Mozzarella cheese (50F - Cold Holding); Ham (43F - Cold Holding). Cooler has an Ambient temperature of 52F. **Admin Complaint" Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - 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). Warning - From follow-up inspection 2024-07-29: Observed in flip top cooler on cook line Tomatoes(46F - Cold Holding) Mozzarella cheese(50F - Cold Holding). Cooler has an ambient temperature of 52F.Admin Complaint Admin Complaint
  • 03F-02-5:High Priority - - From initial inspection : High Priority - 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 . **Corrective Action Taken** - From follow-up inspection 2024-07-29: Still the same at callback. **Time Extended**

7/26/2024· 1y 7mo ago

Visit ID: 8743594

Follow-up Inspection Required

6 high, 3 int, 9 basic

  • 12B-07-4:Basic - 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. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation without hair restraint. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside from bottom of back door.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled throughout kitchen behind equipment.
  • 08B-38-4:Basic - Food stored on floor. Observed container of margarine stored on floor of kitchen. Employee removed and stored properly. Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed missing hood filter.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs of oven door. Employee removed and stored properly. Corrected On-Site
  • 38-07-4:Basic - 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.
  • 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of previous inspection.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 flying insects in kitchen area.
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 01B-13-4:High Priority - 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 Warning
  • 01B-02-5:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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). Warning
  • 03F-02-5:High Priority - 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 . **Corrective Action Taken**
  • 11-27-4:Intermediate - 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at employee hand sink in kitchen.
  • 53B-01-5:Intermediate - 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. Warning

2/29/2024· 2y ago

Visit ID: 8612399

Met Inspection Standards

8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
  • 14-09-4:Basic - 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.
  • 12B-07-4:Basic - 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. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
  • 14-11-5:Basic - Equipment in poor repair. Observed multiple door gaskets torn on stand alone coolers in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of soda stored on floor of storage. Manager removed and stored properly. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets on cook line soiled.