Johnny's Pizzeria
Last inspected: Apr 15, 2026
41
Score
Johnny's Pizzeria appears in inspection records 10 times, starting in 2022. The most recent report on file is from Apr 15, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly three violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded seven times in the inspection record.
The city-wide average sits at 78, which Johnny's Pizzeria's 41 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
4
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Roach excrement and/or droppings present. Three Roach egg sacks on floor near mop sink, two under reach-in cooler. **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor at the ware washing area, Manager killed and cleaned the area. **Corrective Action Taken** **Warning**
35A-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the prep room, chicken wings and sausage no date marked, also cheese, ham and sauce, per manager most items were cooked/prepared 04/14/26 AM.
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium **Repeat Violation**
16-37-1
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. For two male employees **Repeat Violation** **Admin Complaint**
53B-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. For two employees **Repeat Violation**
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler near back door soiled with food residue.
22-16-4
Basic - Ceiling tile missing. Above mop sink.
36-36-4
Basic - Floor soiled/has accumulation of debris. Floors at the ware washing/prep area soiled, also walls with food debris
36-73-4
Basic - Food storage container/container lid cracked or broken. In use Containers shipped **Repeat Violation**
14-38-4
41
Nov 5, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the pizza station, ricotta cheese 52F, cheese 44F and 45F, pizza sauce 44F, manager moved to another cooler and freezer, temperature dropped to 42F, Ambient air temperature of 40F. **Corrective Action Taken** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink blocked by mixer, employee moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
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. For one male employee
53B-02-5
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. For one male employee
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Reach-in cooler at the prep area, bowl no handle inside yeast container.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Expired license available
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. One male employee. **Corrected On-Site**
13-03-4
Basic - Food storage container/container lid cracked or broken. At the pizza cooler, in use container with sausages cracked. **Repeat Violation**
14-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of Hot holding (pot) with grease build up.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the prep room, wall with grease build up **Repeat Violation**
36-27-5
41
May 9, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door, butter 51F. Pizza station, ham 52F, sausage 54F manager moved to freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. Handwash sink at the triple sink area,
31B-03-4
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. Reach-in cooler at the pizza station, ham no date, per manager opened and cut 05/07/25.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, full with water due to slow drainage.
31A-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the prep area, wall soiled with grease and food bedris **Repeat Violation**
36-27-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at the cook line.
29-20-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in coolers
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the triple sink area.
31B-04-4
Basic - Food storage container/container lid cracked or broken. In use containers and lids with cracks.
14-38-4
47
Nov 13, 2024
Routine - Food
No violations found.
100
Oct 15, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, ham 62F, meatballs 58F, cheese 48F, pizza sauce 52F, sausage 51F, ricotta cheese 48F, pizza sauce 46F, per manager all items brought out at 11:30-12:00. Manager moved some items to freezer. Food will be discarded at 3:30pm. **Repeat Violation** **Admin Complaint**
03A-02-5
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. For two employees **Repeat Violation**
11-26-1
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer solution available, manager sent employee to get chlorine, employee brought a gallon of chlorine. **Corrected On-Site**
22-38-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the back and pizza station, meatballs, sausage, chicken wings, heavy cream and pizza sauce. Per manager all items were made/opened 10/12/24.
02C-02-5
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. Reach-in cooler at the pizza station, ambient air temperature 51F **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink, no lid no straw on prep table, employee moved. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler heavily soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the prep area soiled, also cooler near back door.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling with grease and debris.
36-27-5
50
Feb 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage 58F, ham 57F, food stored above filling line, Manager moved to freezer, also underneath: broccoli 46F, ricotta cheese 45F, pizza sauce 46F, cheese 46F, per Manager turned on fan to help dropping temperature, ambient temp of 43F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-08: Reach-in cooler at the pizza station, sausage 45F, Manager moved to freezer. Underneath: ham 48F, meatballs 48F, underneath items left overnight inside cooler (Stop Sale). **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jan 31, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, sausage 58F, ham 57F, food stored above filling line, Manager moved to freezer, also underneath: broccoli 46F, ricotta cheese 45F, pizza sauce 46F, cheese 46F, per Manager turned on fan to help dropping temperature, ambient temp of 43F. **Repeat Violation** **Admin Complaint**
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. Male employee touched cooked garlic knots, inspector instructed to use utensils. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by chair, Manage r oven, also sink at the triple sink items inside sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **Repeat Violation**
16-37-1
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 two employees
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, broccoli no date marked, Manager voluntarily discarded, also ham and other deli no date marked, manager dated. **Corrective Action Taken**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the pizza station fan with debris.
22-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of marinara sauce, manage moved. **Corrected On-Site**
08B-49-4
Basic - Food storage container/container lid cracked or broken. Multiple lids and containers cracked.
14-38-4
43
Jul 5, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pizza 84F, per Manager pizza cooked at 11:35Am. Manager added pizza to the form, Pizza will be discarded at 3:35. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, meatballs 46F, Manager will moved to freezer to dropped down temp. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. At the pizza cooler at the front counter area, black trash bag used to cover pizza.
14-31-5
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At the three compartment sink, hose hanging inside sink. **Repeat Violation** **Admin Complaint**
29-45-4
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. At the prep area, employee cut cooked chicken with bare hands, inspector addressed situation, employee used utensils. Hands were washed prior to the bare hand contact. **Corrected On-Site**
09-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
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.
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sink at the back area, also no paper towel
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the back area, chicken wings and sausage no date marked, per employee items were made 07/01/2023. **Repeat Violation**
02C-02-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. At inspection time, observed three high chairs locates at the front counter/bar area and one table with two chairs. Inspector provided seating change evaluation form. **Repeat Violation**
51-09-4
Basic - Single-service articles improperly stored. Salad containers above freezer not inverted.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind table with fryers heavily soiled with accumulation of grease, also ceiling tiles above same area.
36-27-5
Basic - Ceiling tile missing. Above mop sink.
36-36-4
26
May 17, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
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
Insects, Rodents, and Animals Not Present
FL-38
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
32
Oct 27, 2022
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf over ranch dressing. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter: sausage 52F. Cheese 52F. Ricotta 50F. Meatballs 56F. Pizza sauce 47F. All items placed in cooler one hour ago. Manager closed lid. **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. Time mark missing on pizza.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler near back door soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area has large pot in front.
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. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler: sausage and meatballs made two days ago with no date mark. **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled at front counter. Reach in cooler and reach in freezer in ware wash area has soiled exterior. **Repeat Violation**
23-03-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Upon arrival two customers dining at front counter. Establishment is operating with one table and two chairs and four chairs at front counter. **Repeat Violation**
51-15-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind table top fryers and wall near pizza oven heavily soiled with grease build up.
36-27-5
Basic - Employee with no hair restraint while engaging in food preparation. One male employee. **Repeat Violation**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Pepsi on shelf over make table. Opened bottle of water on top of reach in cooler. All were moved.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag with Unwashed heads of lettuce stored over pre washed bag of lettuce. Moved. **Corrected On-Site**
08B-17-4
Basic - Single-service articles not stored inverted or protected from contamination. White paper plates on shelf over make table near front counter.
25-06-4
Basic - Bowl or other container with no handle used to dispense food. Cup in yeast in reach in cooler
14-01-5
29
Frequently Asked Questions
When was Johnny's Pizzeria last inspected?
The most recent health inspection at Johnny's Pizzeria on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Johnny's Pizzeria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Johnny's Pizzeria.
How does Johnny's Pizzeria compare to other restaurants in Ocala?
Johnny's Pizzeria most recently scored 41 out of 100, which is lower than the Ocala average of 78.
Has Johnny's Pizzeria's inspection record improved over time?
No. Recent inspections at Johnny's Pizzeria have averaged around 11 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Johnny's Pizzeria 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 Johnny's Pizzeria inspected?
Based on the inspection history on file, Johnny's Pizzeria is inspected around three times per year on average.
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