JOSEPH'S PIZZA

Name: JOSEPH'S PIZZA
Address: 7316 MAIN ST, JACKSONVILLE, FL, 322084124, US
Rating: 85.4

7316 MAIN ST, JACKSONVILLE, FL 322084124

License #2600178

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

85.4 Grade B / 100

Solid Health Score

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Quick take

JOSEPH'S PIZZA in JACKSONVILLE currently holds an InspectFL Health Score of 85.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, DBPR recorded 36 total findings; InspectFL has detailed violation rows for 29 of them so far.

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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2025

The latest inspection on January 8, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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: Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, mushroom stuffing, prepared with beef base, dated 12/26- 7 days past discard date.
[14-11-5] Equipment in poor repair. At make line, top microwave has rusting on interior walls/top.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At soda station, plastic cups stacked before air drying. Operator moved to air dry.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In secondary outside storage room, plastic togo trays/lid and stack of plastic togo containers not inverted. Operator inverted.
[08B-38-4] Food stored on floor. At fry line, container identified as calamari breading stored on floor. Employee moved off floor. In dry storage room, 2 cases of oil stored on floor.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in cooler. Floor in back dock area where can foods and freezer are located. Floor patches throughout kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. At salad make station, trash can in front of sink. Operator moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry line, exterior of calamari container has build up of grease/residue.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At pizza make station, open bottle water on shelf above flip top reach-in cooler. Operator moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, bottom of mixer head has build up of oil and debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. At fry line, container identified as calamari breading not labeled.

Disposition: Emergency order recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In top section of salad reach-in cooler, shredded cheese (51F - Cold Holding). Item placed in cooler 4.25 hours prior per employee. Lid of cooler left open.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At salad make area, cell phone on shelf above cooler. Employee placed in pocket.
[02D-01-5] Working containers of food removed from original container not identified by common name. At pizza make prep area, bulk container of bread crumbs not labeled. Operator labeled. In back dry storage area, bulk sugar bin not labeled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At pizza make station, open bottle water on shelf above prep table. Operator moved.
[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. In top section of salad reach-in cooler, ranch dressing (55F - Cooling). Ranch dressing made and placed in cooler 4.25 hours prior per employee. Lid left open on cooler, dressing in deep container.
[08B-38-4] Food stored on floor. In dry storage room, case of oregano stored on floor. Operator moved to shelf.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In back dry storage room, observed 2 dead rodents in glue trap next to reach-in freezer.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. In back dry storage room, observed 6 rodent droppings under shelf next to glue trap next reach-in freezer.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler across from steam table, chicken (87F - Cooling) for 5.25 hours per employee. Chicken in deep metal container with foil on top. In top section of salad reach-in cooler, ranch dressing (55F - Cooling). Ranch dressing made and placed in cooler 4.25 hours prior per employee. Lid left open on cooler, dressing in deep container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep table, mixer on lower shelf has sauce splatter on back side. In dry storage room, exterior of bulk sugar container has build up of food residue.
[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. In reach-in cooler across from steam table, chicken (87F - Cooling) for 5.25 hours per employee. Chicken in deep metal container with foil on top.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top section of salad reach-in cooler, shredded cheese (51F - Cold Holding). Item placed in cooler 4.25 hours prior per employee. Lid of cooler left open.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At front counter, inter of keg cooler has build up of residue.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor at ice machine soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at front counter, rush in sink. Handwash sink at pizza make area, rubber spatula in sink. Operator moved both items.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In reach-in cooler across from steam table, chicken (87F - Cooling) for 5.25 hours per employee. Chicken in deep metal container with foil on top.
[25-05-4] Single-service articles improperly stored. In back dry storage room, case of pizza boxes on floor. At front counter, case of pizza boxes on floor. Items move to shelves.

Community reaction

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Community pulse