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Licensee
Name: JACK'S PIZZERIA License Number: SEA6602845
Rank: Seating License Expiration Date: 04/01/2017
Primary Status: Ownership Changed Secondary Status:
Location Address: 148 NW CALFORNIA BLVD
PORT ST LUCIE, FL 34986

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/02/2014 Met Inspection Standards
During This Visit
More information about inspections.
4 10 15
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink.
23-17-4    Basic - Accumulation of food debris/soil residue on soap dispenser. **Corrected On-Site**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Oregano **Corrected On-Site**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Throughout kitchen **Corrected On-Site**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. the reach in cooler handle and walk in cooler handle
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Sunglasses **Corrected On-Site**
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Corrected On-Site**
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. **Corrected On-Site**
10-09-4    Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
14-29-4    Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Storing chicken in the walk in cooler **Corrected On-Site**
14-07-4    Basic - Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
36-27-4    Basic - Wall soiled with accumulated food debris.
03D-01-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator rapid cooled cooked eggplant in freezer **Corrected On-Site**
12A-07-4    High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
03F-02-4    High Priority - Potentially hazardous (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 and the time removed from temperature control cannot be determined. **Corrected On-Site**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over soda **Corrected On-Site**
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
22-24-4    Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened whole deli meat (turkey and ham) in the walk in cooler **Corrected On-Site**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
22-22-4    Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Near kitchen server station, operator states that timer to control hot water is in use, please make sure timer is shut off during operation **Corrected On-Site**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
22-18-4    Intermediate - Soil residue in food storage containers. Throughout kitchen( squeeze bottles, spice container, food containers)
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.