DirtyFLRestaurant Inspection Data

BALAS PIZZA

BALAS PIZZA located in ST. JOHNS has undergone 5 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

164 EVEREST LANE UNIT 4

Overall Food Safety Rating

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

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 10926538

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 71F. Per operator, garlic was left out for customer orders. Garlic placed in bottom of reach in cooler to chill. **Corrective Action Taken**

6/11/2025· 9mo ago

Visit ID: 10764527

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled ice chute at self serve
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

1/23/2025· 1y 1mo ago

Visit ID: 8780533

Met Inspection Standards

1 high, 2 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard pizza box used to line prep table shelf holding bulk sugar bucket.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom right of pizza flip top reach in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning wipes in cabinet by restrooms stored above single service lids and ready to eat sauces. Manager removed wipes from cabinet. Corrected On-Site

3/1/2024· 2y ago

Visit ID: 8441984

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bag of onions and containers of cooking oil on lower shelf of table sitting on ground under front counter and in back prep area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (50F - Cold Holding) on top of container in top section of reach in cooler pizza make table, per employee sauce is taken in and out of cooler for less then 1 hour, sauce placed back in cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Individual portions of cheesecake and Tiramisu in standing reach in cooler near front counter, per operator items where taken out of packaging 2 days prior.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ground beef (86F - Cooling, after 45F 83F) in covered standing reach in cooler in prep. pizza sauce (46F - Cooling, after 45 minutes 46F) in stacked covered plastic containers in walk in cooler and in stacked covered metal containers in reach in cooler by pizza oven.

7/11/2023· 2y 8mo ago

Visit ID: 8379438

Met Inspection Standards

1 high, 2 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 shirt and hat stored on shelf over thawing sausage in the prep area. Operator relocated the employee items to the lowest shelf. Corrected On-Site Repeat Violation
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored on top of pizza oven. Operator placed the pizza paddle on a clean tray to allow access for cleaning. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection frozen sausage thawing at ambient air temperature on the back prep table and in standing water at the three compartment sink. Operator relocated the sausage to refrigeration and to cold running water. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line closest to the pizza oven; sausage (47F - Cold Holding); beef (46F - Cold Holding). Operator states flip top was open during lunch rush and from stocking, operator placed frozen product on food out of temperature to bring back into temperature range. **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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade. Operator cleaned and sanitized the can opener. White cutting board on the shelf over the three compartment sink has build up of food residue staining. **Corrective Action Taken** Repeat Violation