Pizza Point
Last inspected: Apr 1, 2026
90
Score
Across the available record, Pizza Point has 14 inspections on file, the first dated 2022. Inspectors last stopped by on Apr 1, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing eight times across the record.
The city-wide average for Jacksonville sits at 74, putting Pizza Point on the better side of that line. The record reflects steady performance over time.
14
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance accumulation. Interior of single door stand up reach in cooler with mold like substance accumulation in shelves and top of unit. Ice chute at soda dispenser with mold like substance accumulation. **Warning** - From follow-up inspection 2026-04-01: Some improvement has been made at callback. **Time Extended** **Corrective Action Taken**
22-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulated at cooktop, on sides and top of fryers. High touch surfaces such as door/ oven handles, exterior of squeeze bottles with debris accumulation. Shelving with debris accumulation. Gaskets of reach in cooler units with debris accumulation. Hood filters with grease accumulation. Exterior of clean dishware items with grease accumulation. Dish racks with mold like substance accumulation. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-01: Some improvement has been made at callback. **Time Extended** **Corrective Action Taken**
23-03-4
90
Mar 27, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bag of raw chicken stored over bags of cheese, bag of spinach in reach in cooler. Person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, pizza sauce, cut lettuce, cheese, ham, sausage at 46-54F in pizza make and far left make line. Person in charge states is holding on time. No time mark for items, and not indicated on time paperwork. Person in charge will hold for remainder of 4 hours for today. **Repeat Violation** **Admin Complaint**
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. Garlic butter and slices held on time per time paperwork not marked with time. Person in charge marked appropriately. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink not accessible to employees at cookline as water is shut off to sink due to leak per person in charge. **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance accumulation. Interior of single door stand up reach in cooler with mold like substance accumulation in shelves and top of unit. Ice chute at soda dispenser with mold like substance accumulation. **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. Dishmachine interior with debris accumulation.
16-03-4
Basic - Floor soiled/has accumulation of debris. Floors with accumulation of food debris, drains in floors with debris accumulation throughout establishment. Wall with grease accumulation at prep area, staining at pizza oven area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulated at cooktop, on sides and top of fryers. High touch surfaces such as door/ oven handles, exterior of squeeze bottles with debris accumulation. Shelving with debris accumulation. Gaskets of reach in cooler units with debris accumulation. Hood filters with grease accumulation. Exterior of clean dishware items with grease accumulation. Dish racks with mold like substance accumulation. **Repeat Violation** **Warning**
23-03-4
47
Aug 22, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake and tiramisu in small reach in coolers at 44F. Items stored at bottom of unit. Ambient temperature of unit 37F. Person in charge moved to top of unit has bottles may be hindering airflow. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Several chemicals stored with food products on dry storage shelf. Person in charge began removing. **Corrective Action Taken**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slight mold like substance buildup in interior of ice machine. Also, staining on cutting board at make line. Mold like substance on interior of reach in cooler shelving at front counter. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds several items on time. Has time paperwork, but it is not fully filled out. Person in charge filled out with inspector during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee who handles food on duty working for 3-4 months at establishment with no proof of training.
53B-13-5
Basic - Floor soiled/has accumulation of debris. Observed mold like substance on floor to right of ice machine. Floor and drain at dishmachine with debris buildup. Grease buildup on floor at cook line. Floor in walk in cooler with debris buildup. **Repeat Violation**
36-73-4
Basic - Light shield damaged/in disrepair. Observed damage to light shield in kitchen.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with heavy mold like substance buildup. Exterior of mixer with food debris buildup. Handles to oven, microwave with debris buildup. Exterior of sauce/ seasoning, dry good containers with debris buildup. Exterior of fryer -not in use per person in charge with grease buildup. **Repeat Violation**
23-03-4
47
Mar 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with heavy mold like substance buildup. **Warning** - From follow-up inspection 2025-03-24: No change. Person in charge needs more time to clean. **Time Extended**
22-20-5
95
Mar 21, 2025
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person in charge pick up broom handle off of floor, then handle food products without removing gloves and washing hands. Spoke to person in charge during inspection. **Corrective Action Taken**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce made in house at 83F in steam well. Has been in unit more than 2 hours per person in charge. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pizza line cheese, sauce 52-53F. Person in charge states have been out of temperature for approximately 1 hour. Iced items down. In walk in cooler cheese, cheese, sauce, cheese 46-52F. Person in charge states had unit open for prep. Called for service during inspection. Began moving items to other units holding temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Sauce made in house at 83F in steam well. Has been in unit more than 2 hours per person in charge. See stop sale.
03E-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make line with staining. Interior microwave with debris buildup. Mold like substance/ debris buildup in interior of reach in coolers at front line. **Repeat Violation**
22-02-4
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 working for 4 months with no proof of training.
53B-02-5
Intermediate - No soap provided at handwash sink. Missing soap at front hand wash sink. Person in charge provided. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds garlic butter and pizza on time. Person in charge unable to provide completed time paperwork. Person in charge began filling out. **Corrective Action Taken**
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meats in walk in cooler made onsite, frozen, thawed with no tracking.
02C-04-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
35B-01-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers with debris buildup. Wall at prep station with splatter debris. Wall and floor at prep sink and dishmachine with debris buildup. Porous ceiling tiles observed in back kitchen. Floor throughout showing wear. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Handles to oven with grease buildup. Side of fryer with buildup. Exterior mixer with debris buildup. Exterior squeeze bottles with debris buildup. Exterior bulk dry good containers with debris buildup. Dish racks with heavy debris buildup. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths in kitchen not stored in sanitizing solution. **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with heavy mold like substance buildup. **Warning**
22-20-5
Basic - Duct tape used to repair nonfood-contact surface. Tape used on lid dispenser, is visibly soiled.
14-71-4
25
Nov 1, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-01: Cut lettuce in far left cooler across from hot holding in unit overnight per person in charge at 63F. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make line cheese, sauce, chicken, sausage, onions 45-54F. In far left fliptop cheese, lettuce 50-54F. Ambient temperature of unit 60F. Person in charge states have been out of temperature for 20 minutes. Iced items down on line. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-01: Cut lettuce in far left cooler across from hot holding in unit overnight per person in charge at 63F. All other items held on ice on line and in walk in cooler at 43F or below. **Admin Complaint**
03A-02-5
74
Oct 25, 2024
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses, then handle food without hand wash. Person in charge spoke to employee. **Corrective Action Taken**
12A-10-4
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. Observed employee handle cooked pizza, and fresh parsley with bare hands.
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make line cheese, sauce, chicken, sausage, onions 45-54F. In far left fliptop cheese, lettuce 50-54F. Ambient temperature of unit 60F. Person in charge states have been out of temperature for 20 minutes. Iced items down on line. In walk in cooler sauce 50F, garlic butter 50F, onions 52F, cheese 50-53F. Ambient temperature of unit 50F. Person in charge states issue with unit has been going in and out of temperature. Unsure how long items have been out of temperature. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza sitting at room temperature in kitchen at 117F. Moved to time during inspection. Provided operator time paperwork. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavy mold like substance buildup in ice machine. Interior of reach in coolers on pizza make line with debris/ mold buildup. Cutting board on far make line with debris buildup, staining. Tea pitchers in clean dishware with staining/ buildup.
22-02-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer at walk in cooler not functional. Person in charge added external thermometer during inspection. **Corrective Action Taken**
05-05-4
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. Ricotta opened 4 days ago per person in charge not date marked, garlic sauce made 2 days ago not date marked. Frozen chicken cooked, portioned, frozen then thawed not date marked, tracked.
02C-03-5
Basic - Equipment in poor repair. Several spatulas in clean dish area missing edges. Metal wrapped basting brush in oil at back prep area observed. Cutting board on pizza make grooved.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen with debris buildup. Especially around fryers, at ice machine, in corners in back kitchen. Wall soiled behind dishmachine, at pizza make line. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer on front and side with heavy grease buildup. Handles of oven, reach in cooler doors with grease, debris buildup. Hood filters with grease buildup. Exterior of bulk containers, sauce bottles with debris buildup. Exterior of mixer with grease buildup. Shelving and piping under dishmachine/ triple sink area with debris buildup. Exterior ice chute with mold like substance buildup observed at soda dispenser. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored in sanitizer solution.
21-12-4
29
Apr 19, 2024
Routine - Food
No violations found.
100
Feb 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide training for any employee working longer than 60 days. **Warning** - From follow-up inspection 2024-02-19: Person in charge needs more time to obtain. **Time Extended**
53B-01-5
90
Feb 16, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands, then box and cut pizza without changing gloves and washing hands.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ricotta in walk in cooler overnight at 56F. Person in charge states walk in went down last night. Ambient temperature of unit at 57F during inspection. Person in charge began removing all time/temperature control for safety items from unit. Person in charge states repair service is due today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta, ricotta in walk in cooler overnight at 56F. Garlic butter made with real butter at 64F at cookline. Person in charge states has been out for 1 hr, recommend holding on time. Provided time paperwork. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza held on time per person in charge with no time mark or time paperwork at 91F.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen blocked with dough pans. Pans were removed. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide training for any employee working longer than 60 days. **Warning**
53B-01-5
Basic - Floor soiled/has accumulation of debris. Floors with debris buildup under and behind equipment in back kitchen. Also, standing water observed at dishmachine on floor. Wall behind dishmachine and at mop sink with debris buildup. Also, mold like substance observed on several ceiling tiles in closet with bag in box soda storage.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with heavy debris buildup. Handles at pizza make with debris buildup. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels and old food observed on clean dishware.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold like substance buildup. Also, can opener with debris buildup. **Repeat Violation**
22-20-5
37
Jul 24, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above ready to eat garlic butter in walk-in-cooler. Employee removed shelled eggs to properly store. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (49F - Cold Holding); cut tomatoes (45F - Cold Holding) in reach-in cooler at pizza making station next to POS station. Operator removed TCS foods and placed in nearby cooler to chill. Retested temps of both foods at end of inspection and cooked chicken 45F and cut tomatoes 43F **Corrective Action Taken** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from pizza oven soiled/ stained. Also, slicer blade and protective plate of slicer soiled. Also, ice chute of self dispensing soda machine soiled **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior bin of ice machine and deflector plate in ice bin soiled. **Repeat Violation**
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top Reach in cooler at pizza making station nearest front counter near POS unable to maintain temperature of 41F and below. Ambient temperature 48F. Operator removed TCS foods from cooler to place in a nearby cooler to chill. Observed top lids of flip top area not fully sealed **Corrective Action Taken** **Repeat Violation**
14-74-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave in prep area soiled. Also, exterior of reach-in freezer across from warewashing machine soiled. Also, exterior of reach-in cooler across from pizza oven soiled. Also,gasket on reach-in coolers on cook line and gasket on walk-in-cooler soiled
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in kitchen, prep area and on cook line **Repeat Violation**
36-02-5
Basic - Single-service articles improperly stored. Box with wrapped individually packages of napkins stored on floor near soda rack. Operator removed napkins to properly store. **Corrected On-Site**
25-05-4
52
May 12, 2023
Routine - Food
No violations found.
100
Apr 5, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of employee food safety training. **Warning** - From follow-up inspection 2023-02-03: At callback no change. Time needed to complete. **Time Extended** - From follow-up inspection 2023-04-05: At callback no change. Operator had to wait to get his CFM so he can administer training to his staff. Books are on order per operator. **Time Extended**
53B-01-5
90
Aug 24, 2022
Food-Licensing Inspection
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washing hands rubbed hands together for less than 10 seconds. Discussed with employee and employee rewashed hands rubbing hands 15 seconds **Corrective Action Taken**
12A-17-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy whipping cream (47F - Cold Holding); cut tomatoes (46F - Cold Holding) in middle reach-in cooler across from pizza oven. Person in charge stated items sent in cooler this morning. Person in charge removed items and placed in nearby cooler to chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Ice chute on self dispensing soda machine in dining area soiled. 2. Blade,on can opener has accumulation of food debris
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide a working probe Thermometer during this inspection. One thermometer is high temp only thermometer, other thermometer needs batteries
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for using TPHC for pizza by the slice. Emailed TPHC paperwork to be filled out. **Corrective Action Taken**
03F-10-5
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked chicken wings in reach-in cooler stored above ready to eat salad dressing. Person in charge removed chicken to properly store **Corrected On-Site**
08A-28-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made pizza sauce prepared on Sunday not date marked. Person in charge date marked sauce **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense sugar. Person in charge removed styrofoam cup **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Middle reach-in cooler across from pizza oven unable to maintain temperature of 41F and below. Ambient temperature 46F.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards on reach-in coolers across from pizza oven grooved and no longer cleanable
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Pizza peel next to pizza oven peeling around edges.
14-10-4
Basic - Light shield damaged/in disrepair. Light shield in warewashing area in disrepair
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at walk-in-cooler soiled. Also, gaskets on reach-in coolers on cook line soiled
23-03-4
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service pizza boxes stored next to hand wash sink by pizza oven exposed to splash. Discussed with operator. Operator stated he will put a cardboard to separate boxes from hand wash sink **Corrective Action Taken**
25-22-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen, prep and warewashing areas
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under double compartment sink
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior bin and deflector plate in ice machine next to self dispensing soda machine soiled
22-20-5
27
Frequently Asked Questions
When was Pizza Point last inspected?
The most recent health inspection at Pizza Point on file is from Apr 1, 2026. The public record contains 14 inspections in total.
What is the most common violation at Pizza Point?
Across the inspection record, “time/temperature control for safety food cold held” has been cited eight times, more than any other issue at Pizza Point.
How does Pizza Point compare to other restaurants in Jacksonville?
Pizza Point most recently scored 90 out of 100, which is higher than the Jacksonville average of 74.
Has Pizza Point's inspection record improved over time?
Results have been roughly steady. Inspections at Pizza Point have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pizza Point means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pizza Point inspected?
Based on the inspection history on file, Pizza Point is inspected around four times per year on average.
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