Black Cat Pizzeria
Last inspected: Apr 23, 2026
64
Score
Inspectors have visited Black Cat Pizzeria eight times, with records going back to 2022. The most recent visit was on Apr 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Working containers of food removed” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Yulee restaurant, which scores around 71. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. On back storage rack near mop sink, jugs of bleach stored next to single service gloves and clean wiping clothes. Manager moved gloves and relocated bleach to store properly. **Corrected On-Site**
41-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Briana S and Jessica R food handler training expired 12/26/2025. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Working containers of food removed from original container not identified by common name. Multiple plastic containers above prep tables of seasoning and flours not labeled. Manager labeled all containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Equipment in poor repair. Handle on left side door of keg cooler not secured properly and moves when touched.
14-11-5
Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under dry storage rack soiled with debris. Also, floor in walk-in cooler soiled with food debris. Also, ceiling vents in kitchen area soiled with dust build up. Also, ceiling vents in restrooms soiled with dust build up. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles on drink machine at front counter soiled. Also, gaskets on reach in cooler soiled/torn. Also, fan cover in walk-in cooler soiled with dust build up. **Repeat Violation**
23-03-4
64
Oct 8, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee had long painted acrylic nails working with clean utensils.
13-05-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certifications expired on 6.15.25. All Training certificates missing birthdates.
53B-14-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line actively working with food needing a beard guard with no beard guard.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee personal items next to single serve items on shelf in back of kitchen area. Employee removed all single serve items from shelf and put them in a designated area **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents in kitchen area soiled.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled. Wet nesting on clean dishes on dish rack by dishwasher.
23-03-4
Basic - Utensils in poor condition. Pizza paddle on cook line was chipped on food contact surface.
14-12-4
Basic - Working containers of food removed from original container not identified by common name. Flower bin on shelf in food prep area not labeled employee properly labed bin. **Corrected On-Site**
02D-01-5
61
Mar 27, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. On shelf below prep table in prep area, spray bottle containing chemical cleaner stored next to bulk salt. On shelf in back storage area, two (2) containers of drain cleaner stored over single packets of sugar. All chemicals moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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. Mozzarella cheese at end of cook line has no time mark. Cheese removed from temperature control approximately 30 minutes prior. Cheese time marked. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, mozzarella cheese, cooked meatballs, cooked sausage 46F. Manager states that door constantly opened due to shift change and restocking. Door kept closed to cool. Ambient air temperature 43F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. In back prep area on shelf, one (1) can olives dented. Olives discarded.
01B-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On counter near pizza make line, employee blue water bottle stored. Bottle moved and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with single use bags and foil sheets. Bag moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee working on pizza make line.
13-03-4
Basic - Stored food not covered. On top ledge of pizza make line, containers of cheese and seasoning not covered. Manager covered items. **Corrected On-Site**
08B-12-5
45
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
50
Aug 10, 2023
Routine - Food
No violations found.
100
Aug 8, 2023
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Pesticide-emitting strip present in food prep area. In dish washing area and back prep area
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs 46f artichoke 46f chicken 45f pizza sauce 49f States received a delivery today,
03A-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 and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice **Repeat Violation**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under sink
29-34-4
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. 0 ppms **Repeat Violation**
22-41-4
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. Salads made with no gloves
09-01-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit has discolored strips
16-33-4
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. Provided flyer via email **Corrected On-Site**
11-27-4
Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Provided sanitizer **Corrective Action Taken**
09-07-5
Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. No approved AOP
09-04-5
Basic - Employee eating/ drinking in a food preparation or other restricted area. Drink and eating on line, **Repeat Violation**
12B-02-4
29
Aug 11, 2022
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
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. 0ppms, primed **Corrective Action Taken**
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow needed on non- chemical side of slipper
29-42-4
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 and the time removed from temperature control cannot be determined. See stop sale. Pizza for pizza by the slice, has from but not following marking
03F-02-5
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. Using barehand to plate pizza. Spoke with person in charge
09-01-4
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/ 4 employees on shift
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees one states 4 months The other states since opened
53B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on top of cutting board where pizza pizza area stored
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. White substance in clear container above prep station, employee states it's salt
02D-01-5
41
Frequently Asked Questions
When was Black Cat Pizzeria last inspected?
The most recent health inspection at Black Cat Pizzeria on file is from Apr 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Black Cat Pizzeria?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Black Cat Pizzeria.
How does Black Cat Pizzeria compare to other restaurants in Yulee?
Black Cat Pizzeria most recently scored 64 out of 100, which is lower than the Yulee average of 71.
Has Black Cat Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Black Cat Pizzeria have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Black Cat Pizzeria means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Black Cat Pizzeria inspected?
Based on the inspection history on file, Black Cat Pizzeria is inspected around two times per year on average.
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