Village Pizza
Last inspected: Mar 11, 2026
78
Score
Across the available record, Village Pizza has eight inspections on file, the first dated 2022. Inspectors last stopped by on Mar 11, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up seven times.
That's lower than the typical Tallahassee restaurant, which scores around 87. Overall, the inspection record reads well.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta on line counter 47°. **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Stored food not covered. Marinara and peppers in walk in.
08B-12-5
78
Aug 4, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pans of pasta on cook line , 59, 67.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and marinara.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. Bags of flour.
08B-38-4
Basic - Wood food-contact surface not properly sealed. Cutting board table in dish room. **Repeat Violation**
14-06-4
67
Apr 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinara and cheese at 46°F.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastas and soups.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.
12B-07-4
Basic - Stored food not covered. Pan of egg plant.
08B-12-5
Basic - Wood food-contact surface not properly sealed. Cutting board table in dish-room.
14-06-4
67
Aug 19, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta at 52°F.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Equipment in poor repair. Cracked mixing bowl.
14-11-5
64
Jan 17, 2024
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Veal at 65°, pasta at 77° and 63°, less than 4 hours per operator. Put in cooler to cool to 41° **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Eggplant thawing at room temperature.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Stored food not covered. Pan of diced ham in walk-in cooler.
08B-12-5
58
Nov 16, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
64
Dec 20, 2022
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta at 49°, less than 4 hours per operator , Iced during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For spray hose in dish room.
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By cook line.
12B-07-4
Basic - Floor area(s) covered with standing water. Dishwasher area.
36-22-4
Basic - Food stored on floor. Bag of flour by mixer and case of chicken in walk-in cooler.
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Water leaking from pipe and/or faucet/handle. Spray hose.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Jul 15, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
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. Cook put bread in basket with no gloves on.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb 50° left on counter for lunch service, less than 4 hours per operator. Put in cooler during inspection. **Corrective Action Taken**
03A-02-5
Basic - Ceiling shows damage or is in disrepair. Hole in ceiling with exposed insulation, dishroom area.
36-32-5
Basic - Unclean building components, attachments or fixtures. Walk-in cooler coils.
36-50-4
Basic - Wall soiled with mold like substance. Wall by dishwasher and walls and door to walk-in freezer.
36-27-5
64
Frequently Asked Questions
When was Village Pizza last inspected?
The most recent health inspection at Village Pizza on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Village Pizza?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Village Pizza.
How does Village Pizza compare to other restaurants in Tallahassee?
Village Pizza most recently scored 78 out of 100, which is lower than the Tallahassee average of 87.
Has Village Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Village Pizza have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Village Pizza 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 Village Pizza inspected?
Based on the inspection history on file, Village Pizza is inspected around two times per year on average.
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