V Pizza
Last inspected: Mar 26, 2026
23
Score
Going back to 2022, V Pizza has nine inspections in the public record. The latest inspection on file is from Mar 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around 13 violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
The city-wide average sits at 74, which V Pizza's 23 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
3
Major latest
10
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
23
Sep 22, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
26
Mar 6, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
33
Oct 22, 2024
Routine - Food
No violations found.
100
Oct 15, 2024
Routine - Food
5 critical violations. 8 major violations. 11 minor violations.
View 24 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, dish machine not dispensing chlorine, explained manual sanitation **Warning**
22-42-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in dish machine then grabbed a tray with dough, explained to him and he washed hands **Corrected On-Site** **Warning**
12A-13-4
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. Employee placed basil on cooked pizza, explained to her and she put on gloves **Corrected On-Site** **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes on shelf as sanitized and dish machine is not dispensing chlorine, explained manual sanitation and he placed them by triple sink **Corrective Action Taken** **Warning**
22-45-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f meatballs outside liquid, placed in oven earlier and were 165f, employee placed them in liquid, got to 165f **Corrected On-Site** **Warning**
03B-01-6
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. For 4 new employees, she has form **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at bar, small side
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. Time on board for wings by oven pizza, 52f, emailed procedure
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. A couple of employees here for 2 months, **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
16-33-4
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. Half and half opened a couple of days at bar
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee placed basil on cooked pizza, fake nails, put on gloves **Corrected On-Site**
13-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and in prep room at bar
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
13-04-4
Basic - Equipment in poor repair. Gasket in one door reach in cooler,
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, small side
31B-04-4
Basic - In-use ice scoop stored on soiled surface between uses. Container by ice machine, bar area, employee placed it by triple sink **Corrective Action Taken**
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler with cheese stuffed olives at bar **Repeat Violation**
05-09-4
Basic - Bowl or other container with no handle used to dispense food. In flour, employee removed it **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By rear door at bar area **Repeat Violation**
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two food employees with watches, removed **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain vent in rear door and fan in dough room **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting basil leaves, it doesn't states washed in box, explained to her
08B-39-4
Basic - Single-service articles not stored inverted or protected from contamination. Lids and containers in storage area
25-06-4
12
Apr 3, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Nov 7, 2023
Routine - Food
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Food not properly protected from contamination. Employee preparing salads in prep table by dining table, dining area, he moved **Corrected On-Site**
08B-02-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Made on the 6th and states to discard on the 13th, employee changed date on, also giving an extra day to cooked chicken wings **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f ricotta cheese in reach in cooler at 47f less than 4 hrs, employee discarded it, only one item in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemicals by soda syrup boxes, dough room, mgr moved them **Corrected On-Site**
41-10-4
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 ppm chl, jug has very clear liquid, mgr changed jug that look not clear, got 100 ppm **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled diary dishes then she handled clean dishes, explained to her and she washed hands **Corrected On-Site**
12A-13-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
16-33-4
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. 5 employee here for 4 months
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cove molding at floor/wall juncture broken/missing. Pulled out by reach in cooler
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, mgr moved them **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Handling open foods, he got a hat **Corrected On-Site**
13-03-4
Basic - Hole in or other damage to wall. Corner cover gone by reach in cooler
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by pizza prep
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting lettuce, explained to him **Corrective Action Taken**
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish washing room
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in buckets, prep areas, employee made new solution, 200 ppm **Corrected On-Site**
21-08-4
21
Jun 2, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
64
Aug 30, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Flying insect in side bar area
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with orange solution stored on prep table at entrance to kitchen, employee moved spray bottle **Corrected On-Site**
41-10-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels in women's restroom, manager refilled paper towels during inspection **Corrected On-Site**
31B-05-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing food items, employees put on hair nets during inspection **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans walk in cooler are soiled with dust
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container stored at end of prep line, manager Labeled container **Corrected On-Site**
02D-01-5
58
Frequently Asked Questions
When was V Pizza last inspected?
The most recent health inspection at V Pizza on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at V Pizza?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at V Pizza.
How does V Pizza compare to other restaurants in Jacksonville?
V Pizza most recently scored 23 out of 100, which is lower than the Jacksonville average of 74.
Has V Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at V Pizza have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at V Pizza 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 V Pizza inspected?
Based on the inspection history on file, V Pizza is inspected around three times per year on average.
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