ASPENDOS ITALIAN CUISINE

Name: ASPENDOS ITALIAN CUISINE
Address: 9542 ARGYLE FORESTS BLVD C19, JACKSONVILLE, FL, 32222, US
Rating: 78.2

9542 ARGYLE FORESTS BLVD C19, JACKSONVILLE, FL 32222

License #2615089

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ASPENDOS ITALIAN CUISINE in JACKSONVILLE currently holds an InspectFL Health Score of 78.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 2 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 8, 2026 shows 9 observation rows: 2 critical, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. In containers of sugar and flour on bottom shelf of dry storage rack bowls used as scoops. Operator removed from products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in pizza reach in cooler at front counter soiled with dust. Also, fan covers in walk-in cooler soiled with dust.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cook line.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, plastic wrapped raw pork chops stored over pans of diced pineapple covered with plastic wrap. Operator switched items to store properly.
[14-11-5] Equipment in poor repair. Flip top reach in cooler lid on cook line in disrepair. Multiple gaskets on reach in coolers torn/soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk-in freezer multiple plastic to go bags filled with dinner rolls.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on soda machine at front counter soiled with residue. Also, cutting board on reach in cooler on cook line stained and have deep cut marks.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.

Disposition: Administrative complaint recommended
[33-16-4] Open dumpster lid. On shared dumpster out back of establishment, right lid open. Operator shut lid.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed in establishment expired June 1 2024.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, pot on stove with sauce and meatballs (108F - Hot Holding). Operator stated it just finished cooking. Operator turned stove back on to bring up temperature.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line, 1 raw steak wrapped in plastic wrap stored on top shelf over ready to eat noodles. Operator put steak on bottom shelf of cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled. Also, handle of reach in cooler on cook line soiled with black liquid. Operator cleaned handle to left door.
[36-73-4] Floor soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris. Also, floor under metal shelving rack across from 3 compartment sink soiled with debris.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk-in freezer, on bottom shelf to right of door multiple to go bags filled with rolls.
[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. In walk-in cooler, gallon of milk not date marked. Operator stated milk was opened yesterday morning when dough was made. Operator put date mark on container.
[14-11-5] Equipment in poor repair. Multiple gaskets throughout kitchen torn/in disrepair.
[36-36-4] Ceiling tile missing. Ceiling tile missing in kitchen above bag- in- box soda rack.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line in kitchen, raw shrimp (45F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated he turned cooler temperature up this morning to keep vegetables from freezing so he turned temperature down again. Operator stated product has been thawed this morning and put on cook line.

Community reaction

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Community pulse