V Pizza & Julep
Last inspected: Mar 16, 2026
43
Score
The health department has logged 10 inspections at V Pizza & Julep, the earliest from 2022. Inspectors last stopped by on Mar 16, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to nine violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded six times.
By comparison, the average Ponte Vedra facility scores 70, putting V Pizza & Julep on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 16, 2026
Complaint Full
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today. **Repeat Violation** **Admin Complaint**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today. **Repeat Violation** **Admin Complaint**
01B-38-5
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. Dish machine at bar reading 0ppm, manager worked on machine at retested at 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today. **Repeat Violation**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burger Menu only offered on Monday's missing disclaimer and reminder, operator was able to call and have menus reprinted from corporate office during inspection. **Corrected On-Site**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing burger cart items on written procedures on make line that are on time control per manager, manager wrote in items on procedures. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine by prep area has a build up of mold like substance spots. **Repeat Violation**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler on cook line wearing bracelets, bracelets removed. **Corrected On-Site**
13-07-4
43
Jan 6, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce.
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce.
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded chicken cutlets (60F - Cold Holding); spring mix (55F - Cold Holding) at front make line reach in cooler sitting over ice not touching containers, per manager line was set up around 2 hours prior to temperature check, both items moved to other reach in freezer. roasted pineapple (56F - Cold Holding); chicken pesto (59F - Cold Holding) at front line reach in cooler in over filled containers, per employee items where stocked up less then 30 minutes prior, top section of food over fill line put in other container and put in reach in freezer. All items rechecked at or below 41F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tomato sauce (45F - Cooling) in large, plastic, covered containers more then a few inches deep in walk in cooler, per kitchen manager and labels sauce was made yesterday around 5:15pm and placed in walk in cooler and no additional preparation has been done to sauce. **Repeat Violation**
03D-15-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple certifications missing birth dates.
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin at end of bar area facing hallway to bathroom have a build up of lime scale. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Under dish machine in prep area and around door frame between prep area and main cook line have a build up of food debris. **Repeat Violation**
36-73-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed romaine stored over cooked pasta and other ready to eat items in walk in cooler. Manager began to rearrange items during inspection. **Corrective Action Taken**
08B-17-4
45
Jul 24, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All tested sanitation bucket throughout kitchen reading over 400ppm, manager called for service of dispenser. **Corrective Action Taken**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); artichoke hearts (46F - Cold Holding) in overfilled containers on make line, per manager all items where taken out of walk in cooler and placed in cooler no more then 2 hours prior, employee began to remove excess amount of food from top of containers. **Corrective Action Taken**
03A-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. Employee handled cut lettuce, cut tomatoes, and other washed produce with bare hands while preparing salads, manager spoke with employee and voluntarily discarded all items touched with bare hands.
09-01-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket over 400ppm quaternary ammonium stored next to container of bread and clean bowls under front make line, bucket moved. **Corrected On-Site**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (54F - Cooling, after 45 minutes 54F) in walk in cooler in covered container, per manager they where made about 3 hours prior, covered removed. **Corrective Action Taken**
03D-15-4
Basic - Standing water in floor drain/floor drain draining very slowly. At floor drains on cook line, standing water at drain covers, water ran for several minutes at hand wash station, water level did not rise.
29-19-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, bar and ware washing areas. In upstairs food storage area with wine. **Repeat Violation**
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine by walk in cooler. Top interior of ice bin at end of bar prep area near bathrooms.
22-20-5
Basic - Floor soiled/has accumulation of debris. Under equipment at bar and prep area next to bar. Under dish machine at bar area.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers at bar area.
22-16-4
39
Feb 27, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
52
Sep 9, 2024
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (48F,50F - Cold Holding) on speed rack in walk in cooler next to walk in cooler door, per manager rack was taken out for less then 30 minutes rack placed further back inside walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in dish area, employee corrected during inspection. **Corrected On-Site**
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. No one is able to find any written procedures for items on the main cook line held on time control, manager was able to find and fill out written during inspection. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in dish area. Interior of small ice machine on second floor. Employee cleaned out both ice machines during inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Current license is in binder in office, but is not posted, manager corrected during inspection. **Corrected On-Site**
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar. Sides and around door frames of reach in cooler at bar area. On speed rack in dish area. Employees cleaned all areas. **Corrected On-Site**
23-03-4
Basic - Single-service articles improperly stored. Box of single use moist towelettes and box of paper towels in un stairs storage area on floor, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout entire establishment **Repeat Violation**
36-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at bar, employee corrected during inspection. **Corrected On-Site**
21-38-4
52
Mar 19, 2024
Routine - Food
No violations found.
100
Jan 17, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (119F, 129F - Hot Holding) in steam well on make line, per manager meatballs where reheated and put in well no more then 1 hour prior, manager turned up temperature of steam well. **Corrective Action Taken**
03B-01-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In women's bathroom.
31B-06-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On the drink menu the drink, If all else fails, comes with raw egg whites, but the menu just says egg whites. **Warning**
02B-01-5
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. 2 employees present during inspection, both employees signed agreement. **Corrected On-Site**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In men's bathroom.
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On interior walls of ice machine on 2nd floor. Top interior of large ice machine near walk in cooler. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Under large ice machine by walk in cooler. Under equipment at bar area.
36-73-4
Basic - Single-service articles improperly stored. Pizza boxes on floor around wait station, manager corrected during inspection. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen area ware washing areas.
36-02-5
47
Aug 16, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
50
Feb 8, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the server pass through window steam table, marinara (119F - Hot Holding). Operator stirred the product and had employee adjust the temperature setting. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip top reach in freezer door gaskets have build up of mold like substance spots. **Repeat Violation**
22-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No color comparison chart available to test the chlorine dish machine.
16-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the prep warewashing area have build up of dust around the vents.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep counter at the pass through window steam table. Employee relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food behind front service counter in reach in cooler over beer bottles to be served to customers. Operator relocated the employee food. **Corrected On-Site**
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. At time of inspection two employees actively working with food without a beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet. Operator began to unstack the containers to be rewashed. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in freezer in the prep area by the stairwell has a torn freezer door gasket.
14-11-5
Basic - Single-service articles improperly stored. In the upstairs storage room, single service drink cups stored on the floor. Operator relocated the single service drink cups. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin downstairs has mold like substance staining at the top of the ice bin. Upstairs ice bin has mold like substance spots on the sides of the ice bin by the deflector plate. **Repeat Violation**
22-20-5
47
Oct 12, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
50
Frequently Asked Questions
When was V Pizza & Julep last inspected?
The most recent health inspection at V Pizza & Julep on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at V Pizza & Julep?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited six times, more than any other issue at V Pizza & Julep.
How does V Pizza & Julep compare to other restaurants in Ponte Vedra?
V Pizza & Julep most recently scored 43 out of 100, which is lower than the Ponte Vedra average of 70.
Has V Pizza & Julep's inspection record improved over time?
No. Recent inspections at V Pizza & Julep have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at V Pizza & Julep 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 & Julep inspected?
Based on the inspection history on file, V Pizza & Julep is inspected around three times per year on average.
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