DirtyFLRestaurant Inspection Data

BRONX HOUSE PIZZA

With 10 inspections documented, BRONX HOUSE PIZZA maintains a 2.3/5 food safety rating in ORMOND BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 10 reports on file

641 Crosswater Parkway
Florida, 32081
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 10 health inspection reports

All Inspection Reports

3/4/2026· 1w ago

Inspection #: 3663970

Call Back - Complied

2/20/2026· 2w ago

Visit ID: 13516895

Follow-up Inspection Required

3 high, 3 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -pizza boxes stored on floor in kitchen. Warning
  • 22-41-4:High Priority - 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. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken wings with a preparation date of 02/08. Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken wings with a preparation date of 02/08. Warning

9/11/2025· 6mo ago

Visit ID: 13516391

Follow-up Inspection Required

2 high, 2 basic

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-09-11: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with food debris behind cook line. Warning - From follow-up inspection 2025-09-11: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce between 69f and 76f in walk in cooler. All containers in cooler overnight. Warning - From follow-up inspection 2025-09-11: At callback inspection marinara sauce in walk in cooler between 51°f to 52°f. Marinara sauce cooked and placed in walk in cooler last night. Admin Complaint
  • 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce between 69f and 76f in walk in cooler. All containers in cooler overnight. Warning - From follow-up inspection 2025-09-11: At callback inspection marinara sauce in walk in cooler between 51°f to 52°f. Marinara sauce cooked and placed in walk in cooler last night. Admin Complaint

9/10/2025· 6mo ago

Visit ID: 10937164

Follow-up Inspection Required

4 high, 4 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of food debris. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -pizza boxes stored on floor. Warning
  • 36-27-5:Basic - Wall soiled with food debris behind cook line. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce between 69°f and 76°f in walk in cooler. All containers in cooler overnight. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -marinara sauce between 69°f and 76°f in walk in cooler. All containers in cooler overnight. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - sausage at 47°f in bottom area of reach in cooler. In cooler overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage at 47°f and cream at 45°f in bottom area of reach in cooler. Warning

3/11/2025· 1y ago

Visit ID: 10793504

Met Inspection Standards

1 high, 2 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 12B-07-4:Basic - Employee beverage container over a food preparation area.
  • 36-73-4:Basic - Floor soiled under fryer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler in pizza prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled: -build up of food debris on table under turbo toaster and shelf under prep table. -mold like substance on food storage container container on shelf across from dish machine. -can opener holster soiled. Corrected On-Site Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 13-01-4:Basic - Soiled apron hanging on rack with food storage containers.
  • 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 mark. -pizzas at front counter. Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced ham in walk in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris: -slicer

1/2/2025· 1y 2mo ago

Visit ID: 10702185

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

10/23/2024· 1y 4mo ago

Visit ID: 8720347

Follow-up Inspection Required

3 high, 5 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation Warning
  • 35A-02-6:High Priority - 2 Live, small flying insects in kitchen by slicer. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken wings in reach in cooler between 44°f and 45°f. Advised operator to store less portioned wings in container. -shredded cheese at 45°f in pizza prep area. 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. Warning
  • 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. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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
  • 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. 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. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken wings in reach in cooler. Repeat Violation Warning

3/19/2024· 1y 11mo ago

Visit ID: 8592894

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface: -hood filters soiled with dust. Warning - From follow-up inspection 2024-03-19: **Time Extended**

1/17/2024· 2y 1mo ago

Visit ID: 8456852

Follow-up Inspection Required

1 high, 3 int, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in cooler. Warning
  • 08B-38-4:Basic - Food stored on floor, bag of onions on floor in walk in cooler. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, salad cooler. Warning
  • 23-03-4:Basic - Nonfood-contact surface: -hood filters soiled with dust. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grilled chicken in reach in cooler. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

7/27/2023· 2y 7mo ago

Visit ID: 8342274

Met Inspection Standards

3 int, 8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles: microwave.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside, back door at hallway. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor, tray of garlic knots in walk in cooler.
  • 22-08-4:Basic - Interior of microwave has accumulation of food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: hood filters.
  • 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues, cooler next to fryer.
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Soufflé cups stored under soap dispenser.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name, salt/sugar at front counter.
  • 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. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bolognese sauce in walk in cooler.