DirtyFLRestaurant Inspection Data

ARON'S PIZZA

With 7 inspections documented, ARON'S PIZZA maintains a 3.1/5 food safety rating in ORANGE PARK. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

650 PARK AVE

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13493102

Follow-up Inspection Required

2 high, 2 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in parmesan cheese in walk-in cooler.
  • 35A-03-4:Basic - Dead roaches on premises. Three dead roaches on top of the water heater. Employee removed and discarded dead roaches. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cases of plastic soda bottles stored on the floor by back exit door. Also, cases of cheese stored on the floor in walk-in cooler.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of black microwave in prep area is soiled.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Operator hung poster during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease and dust build up.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F - Cold Holding); sautéed onions (47F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, both products placed in cold holding unit 20 minutes prior. Operator added ice to both products. **Corrective Action Taken** 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. Cheese pizza being held on time controls has no time marking. Per operator, pizza prepared at 11:30 and added time marking. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of mixer bowl soiled with food debris. Per operator, mixer not used today.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with clear and purple liquids at front counter. Operator identified contents as sanitizer and cleaner, respectively and labeled both bottles. Corrected On-Site

8/20/2025· 6mo ago

Visit ID: 13497055

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

8/19/2025· 6mo ago

Visit ID: 13493809

Follow-up Inspection Required

1 int

  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Warning - From follow-up inspection 2025-08-15: No change. **Time Extended** - From follow-up inspection 2025-08-19: No change **Time Extended**

8/15/2025· 6mo ago

Visit ID: 13492958

Follow-up Inspection Required

2 int

  • 04-02-4:Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment has one large flip top reach in cooler, one small flip top reach in cooler in the kitchen and one walk-in cooler, all three units not maintaining temperature. Warning - From follow-up inspection 2025-08-15: Small flip top reach in cooler and walk in cooler are maintaining temperatures. Large reach in cooler is waiting on a compressor and will be arriving Monday, no food present in large cooler. **Time Extended** **Corrective Action Taken**
  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Warning - From follow-up inspection 2025-08-15: No change. **Time Extended**

8/14/2025· 7mo ago

Visit ID: 10930291

Facility Temporarily Closed

2 high, 4 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker stored on the slicer. Employee removed items and stored properly. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic cups by the ice machine.
  • 29-08-4:Basic - Plumbing system in disrepair. Hot water valve on kitchen handwash sink is inoperable.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pot in kitchen handwash sink. Employee removed pot. Also, ice in front handwash sink. Also, employee rinsed out a towel in front handwash sink.Corrected On-Site Corrected On-Site
  • 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment has one large flip top reach in cooler, one small flip top reach in cooler in the kitchen and one walk-in cooler, all three units not maintaining temperature. Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Warning
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Maria hired 2 to 3 weeks ago per operator.

3/10/2025· 1y ago

Visit ID: 10792808

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

3/5/2025· 1y ago

Visit ID: 10790244

Follow-up Inspection Required

2 high, 2 int, 7 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as a shelf liner near floor mixer.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at clean in kitchen with deep grooves. Owner discarded cutting board. Corrected On-Site
  • 36-73-4:Basic - Floor/wall/ceiling/vent soiled/has accumulation of debris. Multiple areas of the walls in dish room, prep area and kitchen are soiled.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in dish room. Provided DBPR Form HR 5030-111 and owner posted at sink. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stovetop in kitchen with food debris. Sheet pans in oven with food debris. Employee discarded pans. Walk in cooler shelving has food debris. Corrected On-Site
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed. Left front entrance door cannot close tightly, gaps present along door framing. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken stored over container of shredded cheese in walk in cooler. Owner moved chicken to bottom shelf. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of hand soap stored on top of seasoning behind front counter. Owner moved soap to proper storage. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interiors of dough trays in walk in cooler have a black build up. Cutting board at salad reach in cooler has heavy black staining. Interior of dough mixing bowl and slicer with food debris. Owner states both have not been used today.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front counter with maximum water temperature of 69F. Warning