BRONX HOUSE PIZZA

Name: BRONX HOUSE PIZZA
Address: 641 CROSSWATER PKWY BLVD STE E & F, PONTE VEDRA, FL, 32081, US
Rating: 54.6

641 CROSSWATER PKWY BLVD STE E & F, PONTE VEDRA, FL 32081

License #6502198

🍕 Pizza/Italian ℹ️

54.6 Grade F / 100

Failing Health Score

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Latest inspection

June 23, 2026 · 0 findings · 0 critical

Complaint Full

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Quick take

BRONX HOUSE PIZZA in PONTE VEDRA currently holds an InspectFL Health Score of 54.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on June 23, 2026. Across those visits, inspectors documented 62 total violations — 21 critical, 10 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 23, 2026

The most recent inspection was clean, with no violations documented on June 23, 2026.

Official recordInspection data quality

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Inspection coverage

73%

Inspector notes

Coverage note

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Community reaction

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BRONX HOUSE PIZZA has a rough inspection history. Would you risk it?

F record

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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.

Passed — No Violations

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos above food on prep table. Person in charge moved away from food.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed person in charge placed into positions requiring them to walk through kitchen while food preparation is occurring without beard guard. Discussed with person in charge.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in 77F water. Discussed with person in charge. Person in charge dumped water and placed fresh water on stove to maintain 135F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled with black/green mold like substance.
[16-46-4] Old labels stuck to food containers after cleaning. Observed food containers with old label residue stuck to side.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee drinks in reach in freezer on top of food boxes. Person in charge removed drinks from reach in freezer.
[35A-02-7] Live, small flying insects found Observed two live flying insects in ware washing area.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked raw shell egg on carton in walk-in cooler. Person in charge removed cracked raw shell egg from walk-in cooler.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed glass bottles stored in drink ice at bar. Person in charge removed bottles and disposed of ice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed main cook line flip-top cooler: butter (44F - Cold Holding) ricotta (50F - Cold Holding); sausage (55F - Cold Holding) left open for less than an hour due to busy rush. Discussed ice bags as an option. Person in charge closed flip-top cooler. Observed pizza make line: bacon jam (69F - Cold Holding) left on counter for approximately 90 min per person in charge. Discussed adding bacon jam on time control similar to house made red sauce.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to locate written procedures for time controlled red sauce. Provided blank written procedures to person in charge.

Disposition: Met Inspection Standards
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at ice machine has build up of debris. Floor in walk-in cooler under shelves have build up,of food residue.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. At prep area, sticky fly tape hanging from ceiling.
[08B-38-4] Food stored on floor. In walk-in cooler, case of ground beef stored on floor. Operator moved to shelf.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, 3 scoops in bulk bins have handles touching product. At bar, ice scoop in ice bin has handle touching ice. All scoops moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In prep area, filter covers on ice machine and metal strip at hinges have build up of dust/residue. In prep area, rolling rack for 3 bulk bins soiled with food debris. Multiple reach-in cooler/reach-in freezer gaskets soiled with food debris and/or mold-like substance.
[14-12-4] Utensils in poor condition. At pizza make station, 2 pizza peels have chipped edges. Operator removed peels from use, replaced with new.
[02D-01-5] Working containers of food removed from original container not identified by common name. In prep area, bulk flour container not labeled. Operator labeled bin.
[35A-02-7] Live, small flying insects found. Observed 2 flying insects at prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, ricotta cheese (47F - Cold Holding); eggplant (50F - Cold Holding). Employee stated lid left open during lunch business. Employee closed lid.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade soiled. At bar, soda gun at bar corner has build up of soda residue.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment keeps pizza sauce and ricotta cheese on Time as a Public Health Control at pizza make station. No written procedures available. Emailed operator dbpr form and explained completing form.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-46-4] Old labels stuck to food containers after cleaning. On containers over prep table in prep area.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Pizza boxes on floor of outside storage unit.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed mushrooms, tomatoes, and bell peppers stored over various sauce and prepared salad mix in walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (54F - Cooling over 6 hours ) in large, covered, trash can like plastic bucket in walk in cooler per manager sauce was heated last night without any additional preparation today.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. pizza sauce (54F - Cooling over 6 hours ) in large, covered, trash can like plastic bucket in walk in cooler per manager sauce was heated last night without any additional preparation today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F - Cold Holding) in reach in cooler on make line under sneeze guard, items was taken out of walk in cooler less then 1 hour prior and set out on counter before placing in reach in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pizza sauce (54F - Cooling over 6 hours ) in large, covered, trash can like plastic bucket in walk in cooler per manager sauce was heated last night without any additional preparation today.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer missing from mens restroom.
[08B-02-4] Displayed food not properly protected from contamination. Sneeze guard not yet installed at server area where table top cooler on pizza make is located. Person in charge states due to be installed today.
[28-12-4] Establishment operating with changed menu and/or increased seating without system approval for such change. Establishment applied for 58 seats, has 88 seats during inspection.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Unable to license establishment during licensing inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breakers from both sides of splitter at mop sink.
[28-13-5] Wastewater on ground of establishment. Piping under hand wash sink in bar leaks onto floor due to pipe not being long enough to fully reach drain.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added fryers, cooktop, cheese melter and grease laden vapor hood to cookline. Added bar area with dishmachine, triple sink, hand wash sink. Added dishmachine to back kitchen. No plan review.