DirtyFLRestaurant Inspection Data

VILLAGE PIZZA

With 6 inspections documented, VILLAGE PIZZA maintains a 2.2/5 food safety rating in TALLAHASSEE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

1400 Village Square Boulevard
Tallahassee, Florida, 32312
Leon County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13481574

Met Inspection Standards

1 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-12-5:Basic - Stored food not covered. Marinara and peppers in walk in.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta on line counter 47°. Repeat Violation

8/4/2025· 8mo ago

Visit ID: 10914553

Met Inspection Standards

1 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08B-38-4:Basic - Food stored on floor. Bags of flour.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Cutting board table in dish room. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pans of pasta on cook line , 59, 67.
  • 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. Cooked pasta and marinara.

4/17/2025· 12mo ago

Visit ID: 8864273

Met Inspection Standards

1 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.
  • 08B-12-5:Basic - Stored food not covered. Pan of egg plant.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Cutting board table in dish-room.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara and cheese at 46°F.
  • 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. Pastas and soups.

8/19/2024· 1y 8mo ago

Visit ID: 8790786

Met Inspection Standards

2 high, 1 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Cracked mixing bowl.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at 52°F.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

1/17/2024· 2y 3mo ago

Visit ID: 8591777

Met Inspection Standards

1 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 08B-12-5:Basic - Stored food not covered. Pan of diced ham in walk-in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Eggplant thawing at room temperature.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Veal at 65°, pasta at 77° and 63°, less than 4 hours per operator. Put in cooler to cool to 41° **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

11/16/2023· 2y 5mo ago

Visit ID: 8363311

Met Inspection Standards

1 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.