AL'S PIZZA

Name: AL'S PIZZA
Address: 635 A1A NORTH, PONTE VEDRA BEACH, FL, 32082, US
Rating: 74.5

635 A1A NORTH, PONTE VEDRA BEACH, FL 32082

License #6501481

🍕 Pizza/Italian ℹ️

74.5 Grade C / 100

Mixed Health Record

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Latest inspection

April 6, 2026 · 10 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AL'S PIZZA in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 39 total violations — 9 critical, 13 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on April 6, 2026 shows 10 observation rows: 4 critical, 4 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

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Would you eat here?

AL'S PIZZA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Box of eggplant Parmesan in walk in freezer.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of unwashed romaine on make line before washing them.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. marinara (114F - Hot Holding) in steam well on cook line, per employee marinara was heated up on the stove top several hours ago and put into well, marina moved back to stove top to reheat.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. shredded mozzarella cheese (44F-46F - Cooling over night) in covered plastic bus tubs, stacked in corner of walk in cooler, per employees cheese was prepared yesterday and put into walk in cooler without any additional preparation done today.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded mozzarella cheese (44F-46F - Cooling over night) in covered plastic bus tubs, stacked in corner of walk in cooler, per employees cheese was prepared yesterday and put into walk in cooler without any additional preparation done today.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of degreaser and hand soap stored over napkins in cabinet by bathrooms.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake and liquid eggs opened 3 days ago.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded mozzarella cheese (44F-46F - Cooling over night) in covered plastic bus tubs, stacked in corner of walk in cooler, per employees cheese was prepared yesterday and put into walk in cooler without any additional preparation done today.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Ay hand wash station by pizza make line, operator corrected during inspection.
[31B-03-4] No soap provided at handwash sink. At hand wash station in drink station in back of dining room.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in prep area in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. All floors in both walk in coolers. Also walls in both walk in coolers have a build up of debris.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Filter basket for tea urn at bar stored on top of soiled tea urn.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in both walk in coolers. Gaskets on all walk in coolers and reach in coolers.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched head with gloved hands then continued to handle various ready to eat foods without changing gloves or washing hands.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of disinfectant stored with bucket of Parmesan cheese at pizza make station. Bottle of window cleaner stored with stacks of to go plates at front counter. All chemicals removed.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded cheese (45F - Cooling, after 30 minutes 45F); ground beef (50F - Cooling, after 30 minutes 50F) cut tomatoes (46F - Cooling, after 25 minutes 46F) All items in coolers with lids left open, and consistently open, lids and doors closed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash station at pizza make station blocked by container of seasonings, employee corrected during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station next to pizza make station.