Nyc Meatballs and Pizzeria
Last inspected: Oct 30, 2025
50
Score
Public records show six inspections at Nyc Meatballs and Pizzeria stretching back to 2022. The latest inspection on file is from Oct 30, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
Restaurants in Orange Park average 73, so Nyc Meatballs and Pizzeria trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Jun 2, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler near back door of establishment, half cooked chicken wings stored on shelf below raw chicken. Cook moved raw chicken below blanched chicken wings. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On cook line in steam table, meatball (112F - Hot Holding). Cook stated meatballs were put in warmer at approximately 9:30 am. Temperature taken at 12:20 pm. Cook turned temperature of steam table up.
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in steam table, meatball (112F - Hot Holding). Cook stated meatballs were put in warmer at approximately 9:30 am. Temperature taken at 12:20 pm. Cook turned temperature of steam table up. **Corrective Action Taken**
03B-01-6
Basic - Standing water in bottom of reach-in-cooler. Standing water in both keg coolers behind the bar.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen. Also, hood filters soiled with grease.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Floor under pizza ovens have build up of food debris.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On storage rack around from triple sink in kitchen, pans stacked before properly air drying. Also, red cups stacked before properly air drying on front line near soda machine. **Repeat Violation**
24-08-4
Basic - Bowl or other container with no handle used to dispense food. In bucket of salt on bottom shelf of table in hallway, to go container used as scooper. Manager removed container from product. **Corrected On-Site**
14-01-5
47
Mar 31, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On back cool line, garlic in oil (60F - Cold Holding). Employee stated it had been out on counter for approximately 2 hours. Employee put back in reach in cooler to bring down temperature. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On cook line, employee handled cell phone with gloves hands and then started handling pizza dough without washing hands.
12A-09-4
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. One employee hired over 60 days with no proof of employee training. All other employees at time of inspection are less then 60 days. **Warning**
53B-02-5
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. At time of inspection, all employees except one hired less then 60 days and have no proof of health reporting responsibilities. Emailed DBPR Form 5030-103 to operator. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. On front cook line, a spray bottle of clear liquid not labeled on the floor. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth/ ware washing quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar area, Triple Sink (Quaternary 0ppm). Manager added another sanitizer tablet to sink and rechecked 200 ppm. **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. In hallway leading to back of kitchen, one tub of flour and one tub of cornmeal not labeled. Manager had employee label. Also, in kitchen on bottom shelf across from triple sink, one tub of sugar not labeled. Manager had employee label container. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine near walk-in cooler along top of deflector plate has black mold-like substance.
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee has can of energy drink opened on front counter while folding pizza boxes. Manager removed drink. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter, employee cell phone on prep table. Manager removed cell phone from table. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On rack across from triple sink in the kitchen, plastic pans stacked before properly air drying.
24-08-4
Basic - Food stored on floor. At bar area, 3 plastic bottles of tonic water/ seltzer water stored on floor. Manager moved bottle to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In hallway leading to back of kitchen, on bottom shelf two tubs one of flour and one of cornmeal both with handles of scoopers in products. Manager removed the handles out of the product. **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. On rack across from triple sink in kitchen, clean pans put away with old labels on them.
16-46-4
Basic - Single-service articles improperly stored. In front of hallway leading to the back kitchen, a case of paper towels stored on floor. Manager moved case to shelf. **Corrected On-Site**
25-05-4
33
Feb 21, 2024
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the end of the splitter for mop sink faucet where black hose is attached.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing pink chemical cleaner stored on prep table next to dough sheeter in pizza make area. Spray bottle containing pink chemical cleaner stored on prep table in kitchen next to wing tossing bowls. Spray bottle containing blue chemical cleaner stored on utility cart in server station across from bar over to go containers. All bottles moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table near fryers in kitchen, marinara sauce and cheese sauce 112F. Items placed into service approximately 5.25 hours prior. Items discarded. See stop sale.
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table near fryers in kitchen, marinara sauce and cheese sauce 112F. Items placed into service approximately 5.25 hours prior. Items discarded. See stop sale.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer across from ice machine in kitchen, raw Philly meat stored over ready to eat french fries and potato skins. Items moved and stored correctly. **Corrected On-Site**
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach chemical cleaner stored in dry storage room by office. Bottle labeled. **Corrected On-Site**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in triple sink. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice deflector in ice machine in kitchen.
22-02-4
Basic - No copy of latest inspection report available. Last inspection could not be provided.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in pizza make area. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door handles and exteriors of doors for multiple reach in coolers/freezers in kitchen. Hood filters above cooking equipment in kitchen. Sides of cooking equipment in kitchen.
23-03-4
Basic - Single-service articles improperly stored. To go containers on floor in small dry storage room by office. Items moved and stored correctly. **Corrected On-Site**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in water in mop sink area.
42-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee orange drink on prep table in pizza make area. Drink 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 ear phones on prep table in pizza make area. Ear phones moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Top for small white chest freezer in back kitchen is cracked with exposed insulation.
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Wall behind cooking equipment in kitchen.
36-73-4
Basic - Floors/Walls not maintained smooth and durable. Wall by pass through window to bar in pizza make area. Floor in soda room behind door. Floor tiles cracked in kitchen near ice machine and fryers.
36-11-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on top on pizza ovens (top not clean).
10-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in white stand up cooler in pizza make area.
05-09-4
19
Aug 21, 2023
Food-Licensing Inspection
No violations found.
100
Dec 21, 2022
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored on preparation tables and with boxes of alcohol at bar, employee removed all bottles. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara sauce (107F-121F - Reheating approximately 3 hours) in steam well on cook line, per employee sauce was placed in steam well approximately 3 hours prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce (45F - Cold Holding) sitting out in small containers inside unused part of pizza oven, per employee sauce was taken out of cooler approximately 30 minutes prior, sauce placed back in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara sauce (107F-121F - Reheating approximately 3 hours) in steam well on cook line, per employee sauce was placed in steam well approximately 3 hours prior.
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. french fries (76F - Hot Holding) sitting out on counter on cook line, per employee fries have been sitting out for less then 1 hour, fries reheated over 165F. **Corrected On-Site**
03B-01-6
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. Open container of ricotta in reach in cooler near pizza oven, per employee ricotta was opened two days ago. Open container of cheese sauce in cooler under pass through window in kitchen, per employee cheese was opened approximately three days ago.
02C-03-5
Basic - Single-service articles improperly stored. Multiple stacks of pizza boxes on floor in dining room. Box of to go utensils and to go lids under soda machine on floor. Box of napkins stored on locker in men's bathroom. Employees began to move all single service items during inspection. **Corrective Action Taken**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all bins in kitchen have a build up of debris. Racks in walk in cooler. Interior of shelves in preparation area. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate inside ice machine near walk in cooler. **Repeat Violation**
22-20-5
37
Frequently Asked Questions
When was Nyc Meatballs and Pizzeria last inspected?
The most recent health inspection at Nyc Meatballs and Pizzeria on file is from Oct 30, 2025. The public record contains six inspections in total.
What is the most common violation at Nyc Meatballs and Pizzeria?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Nyc Meatballs and Pizzeria.
How does Nyc Meatballs and Pizzeria compare to other restaurants in Orange Park?
Nyc Meatballs and Pizzeria most recently scored 50 out of 100, which is lower than the Orange Park average of 73.
Has Nyc Meatballs and Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Nyc Meatballs and Pizzeria have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Nyc Meatballs and Pizzeria means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Nyc Meatballs and Pizzeria inspected?
Based on the inspection history on file, Nyc Meatballs and Pizzeria is inspected around two times per year on average.
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