DirtyFLRestaurant Inspection Data

V PIZZA & JULEP

Health inspection records show V PIZZA & JULEP in PONTE VEDRA has 6 inspections with a food safety rating of 1.7/5. Food safety practices have remained consistent.

154 CANAL BLVD

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/24/2025

Inspection #: Visit ID: 10916790

  • 22-20-5:Basic - 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.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment at bar and prep area next to bar. Under dish machine at bar area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers at bar area.
  • 29-19-4:Basic - 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.
  • 36-02-5:Basic - 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. Repeat Violation
  • 09-01-4:High Priority - 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.
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All tested sanitation bucket throughout kitchen reading over 400ppm, manager called for service of dispenser. **Corrective Action Taken**
  • 41-15-5:High Priority - 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. Corrected On-Site
  • 03D-15-4:Intermediate - 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. **Corrective Action Taken**

Inspection Date: 2/27/2025

Inspection #: Visit ID: 8780186

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Food service employee with no beard guard.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Ice machine. Moved by manager for cleaning Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Dessert station. Moved by manager. Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete flooring entire Establishment. Repeat Violation
  • 22-45-4:High Priority - 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. Corrected On-Site
  • 29-42-4:High Priority - 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. )
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar. Sanitizer.

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8879371

  • 22-20-5:Basic - 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. Corrected On-Site Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license is in binder in office, but is not posted, manager corrected during inspection. Corrected On-Site
  • 23-03-4:Basic - 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. Corrected On-Site
  • 25-05-4:Basic - 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. Corrected On-Site Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout entire establishment Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at bar, employee corrected during inspection. Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in dish area, employee corrected during inspection. Corrected On-Site
  • 03F-10-5:Intermediate - 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. Corrected On-Site

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8592957

  • N/A:No Violations Were Observed

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8474920

  • 22-20-5:Basic - 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. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under large ice machine by walk in cooler. Under equipment at bar area.
  • 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes on floor around wait station, manager corrected during inspection. Corrected On-Site Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen area ware washing areas.
  • 03B-01-6:High Priority - 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. **Corrective Action Taken**
  • 02B-01-5:Intermediate - 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. 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. 2 employees present during inspection, both employees signed agreement. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In men's bathroom.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In women's bathroom.

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8379053

  • 22-20-5:Basic - 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. Repeat Violation
  • 40-06-5:Basic - 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. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the dish machine, clean metal containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Standup reach in freezer in the dish area has a separating door gasket. Repeat Violation
  • 23-03-4:Basic - 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.
  • 25-05-4:Basic - Single-service articles improperly stored. In the upstairs storage room, single service containers stored in the floor. Repeat Violation
  • 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. In the walk in cooler; Mac and cheese sauce (59F - Cold Holding) stored cooking in sealed container in the walk in cooler overnight.
  • 01B-02-5:High Priority - 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.
  • 22-02-4:Intermediate - 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. Repeat Violation