Vinos Pizza
Last inspected: Oct 27, 2025
45
Score
Public records show nine inspections at Vinos Pizza stretching back to 2022. The newest entry in the record is dated Oct 27, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “buildup of food debris/soil residue on equipment door handles”, which has been cited four times.
The city-wide average sits at 74, which Vinos Pizza's 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Presence of insects, rodents, or other pests. Dead insect on floor. Rear of pizza oven. Moved by manager. **Corrected On-Site**
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items in pizza reach in cooler / make table. Cooked chicken 50°. Shredded cheese 50°. Garlic butter 50°. Per Person In Charge. Items placed about 2 hours before. Moved by manager to walk in cooler. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat sauce 90 °. made 1 hr ago. left out. Moved by manager to walk in cooler. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonium test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sinks. Two. Replaced by manger. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in condiments. Prep table. Moved by manager. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. **Repeat Violation**
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in prep area. Moved by manager. **Corrected On-Site** **Repeat Violation**
21-12-4
45
Jul 21, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sausage. 65° . Cooked ground beef 55°.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frontline 2 door cooler next to Hand Wash Sink: Cooked sausage. 65° . Shredded cheese 55°. Cooked ground beef 55°. Cheese placed about 2 hrs ago. Moved to walk in cooler. Establishment has sufficient other working coolers to function. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front Hand Wash Sink. Replaced by manger. **Corrected On-Site**
31B-02-4
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. Frontline 2 door cooler next to Hand Wash Sink not holding potentially hazardous (time/temperature control for safety) foods to 41° or below. Cooked sausage. 65° . Shredded cheese 55°. Cooked ground beef 55°.
14-74-7
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Left hand side of blower.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
21-12-4
58
Feb 24, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
50
Jan 24, 2025
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener. Cleaned by manager. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. ( available ones are wet. ).
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at kitchen Hand Wash Sink dispenser. Replaced by manger. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No Hot water at kitchen Hand Wash Sink. Work in progress.
27-16-4
Basic - Water leaking from pipe and/or faucet/handle. Leak at kitchen Hand Wash Sink faucet.
29-11-4
64
Aug 16, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 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. Food prep employee cutting cut tomato with bare hand contact. Manager intervened. **Corrective Action Taken**
09-01-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener. Moved by manager. **Corrective Action Taken**
22-02-4
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. No completed forms. Emailed copy. **Corrective Action Taken**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser not functioning. Replaced by manger. **Corrected On-Site** **Repeat Violation**
31B-05-4
Basic - Food stored on floor. Ice bag on floor in walk in freezer. Moved by manager. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks. Secured by manger. **Corrected On-Site**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of Bulk food containers.
23-03-4
Basic - Stored food not covered. Uncovered meatballs in walk in cooler. Covered by manger. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Minor leak at faucet at kitchen Hand Wash Sink.
29-11-4
43
Feb 29, 2024
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towels dispenser not functioning.
31B-05-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handlers certifications Expired. **Warning**
53B-05-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certification expired. Not other CFM available. **Warning**
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary ammonium strips.
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Food stored on floor. Bags of ice on floor in walk in freezer. Moved by manager. **Corrected On-Site**
08B-38-4
61
Jul 5, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frontline pizza prep cooler: Cut tomato 55°. Shredded cheese 56°. Sausage 54°. Per Person In Charge items were placed 2 hrs before. Moved by manager to functioning cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Large whisk in Hand wash sink by mixer.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
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. Emailed forms
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed forms. **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks. Kitchen.
51-11-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on frontline cooler gaskets.
14-71-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Bowl or other container with no handle used to dispense food. Souffle cup as scoop in cheese. Prep table.
14-01-5
41
Feb 15, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Pizza prepline dispenser not functioning.
31B-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Cooler gaskets in poor repair. Held together with duct tape
14-36-5
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
64
Oct 10, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
58
Frequently Asked Questions
When was Vinos Pizza last inspected?
The most recent health inspection at Vinos Pizza on file is from Oct 27, 2025. The public record contains nine inspections in total.
What is the most common violation at Vinos Pizza?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited four times, more than any other issue at Vinos Pizza.
How does Vinos Pizza compare to other restaurants in Jacksonville?
Vinos Pizza most recently scored 45 out of 100, which is lower than the Jacksonville average of 74.
Has Vinos Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Vinos Pizza have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Vinos 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 Vinos Pizza inspected?
Based on the inspection history on file, Vinos Pizza is inspected around three times per year on average.
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