ARON'S PIZZA

Name: ARON'S PIZZA
Address: 650 PARK AVE, ORANGE PARK, FL, 32073, US
Rating: 86.1

650 PARK AVE, ORANGE PARK, FL 32073

License #2001107

🍕 Pizza/Italian ℹ️

86.1 Grade B / 100

Solid Health Score

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Latest inspection

January 23, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ARON'S PIZZA in ORANGE PARK currently holds an InspectFL Health Score of 86.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 33 total violations — 6 critical, 11 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 20, 2025

The latest inspection on January 23, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Would you eat here?

ARON'S PIZZA looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in parmesan cheese in walk-in cooler.
[35A-03-4] Dead roaches on premises. Three dead roaches on top of the water heater. Employee removed and discarded dead roaches.
[08B-38-4] Food stored on floor. Cases of plastic soda bottles stored on the floor by back exit door. Also, cases of cheese stored on the floor in walk-in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of black microwave in prep area is soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster posted. Operator hung poster during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease and dust build up.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F - Cold Holding); sautéed onions (47F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, both products placed in cold holding unit 20 minutes prior. Operator added ice to both products.
[03F-02-5] 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. Cheese pizza being held on time controls has no time marking. Per operator, pizza prepared at 11:30 and added time marking.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of mixer bowl soiled with food debris. Per operator, mixer not used today.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with clear and purple liquids at front counter. Operator identified contents as sanitizer and cleaner, respectively and labeled both bottles.

Disposition: Emergency order recommended
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker stored on the slicer. Employee removed items and stored properly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic cups by the ice machine.
[29-08-4] Plumbing system in disrepair. Hot water valve on kitchen handwash sink is inoperable.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pot in kitchen handwash sink. Employee removed pot. Also, ice in front handwash sink. Also, employee rinsed out a towel in front handwash sink.
[04-02-4] Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment has one large flip top reach in cooler, one small flip top reach in cooler in the kitchen and one walk-in cooler, all three units not maintaining temperature.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager.
[11-26-1] No proof provided that some 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 employee reporting agreement for Maria hired 2 to 3 weeks ago per operator.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used as a shelf liner near floor mixer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at clean in kitchen with deep grooves. Owner discarded cutting board.
[36-73-4] Floor/wall/ceiling/vent soiled/has accumulation of debris. Multiple areas of the walls in dish room, prep area and kitchen are soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in dish room. Provided DBPR Form HR 5030-111 and owner posted at sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stovetop in kitchen with food debris. Sheet pans in oven with food debris. Employee discarded pans. Walk in cooler shelving has food debris.
[35B-04-4] Outer openings of establishment cannot be properly sealed. Left front entrance door cannot close tightly, gaps present along door framing.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken stored over container of shredded cheese in walk in cooler. Owner moved chicken to bottom shelf.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of hand soap stored on top of seasoning behind front counter. Owner moved soap to proper storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interiors of dough trays in walk in cooler have a black build up. Cutting board at salad reach in cooler has heavy black staining. Interior of dough mixing bowl and slicer with food debris. Owner states both have not been used today.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front counter with maximum water temperature of 69F.