LITTLE CAESARS PIZZA

Name: LITTLE CAESARS PIZZA
Address: 2468 BLANDING BLVD #101, MIDDLEBURG, FL, 32068, US
Rating: 40

2468 BLANDING BLVD #101, MIDDLEBURG, FL 32068

License #2001258

🍕 Pizza/Italian ℹ️

40 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 1 finding · 0 critical

Complaint Full (follow-up)

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Minor

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Quick take

LITTLE CAESARS PIZZA in MIDDLEBURG currently holds an InspectFL Health Score of 40 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 September 25, 2026. Across those visits, inspectors documented 66 total violations — 9 critical, 15 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 22, 2026

The latest inspection on September 25, 2026 shows 1 observation row: no critical rows, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

55%

Inspector notes

Coverage note

Inspector notes linked where available

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LITTLE CAESARS 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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Handwash sink water not at the required minimum 85°F, no hot running water at three-compartment sink, or insufficient water pressure.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Wet mops not stored in a manner allowing them to dry; maintenance tools stored where they could cross-contaminate food or equipment.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. One ceiling tile missing behind front counter.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraint on one cook, no beard guard on another cook.
[36-73-4] Floors/walls/ceiling/ceiling vents soiled/has accumulation of debris. All ceiling vents in establishment with heavy debris and black mold-like substance. Multiple ceiling tiles throughout establishment surrounding vents with debris and black mold-like substance. Multiple crossbars for ceiling tiles in kitchen areas with black mold-like substance. Floors under mixer and under all shelving and equipment is back prep area are soiled. Lobby floor is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of warming units behind front counter areas with soiled. Exterior of pizza oven and hood area with heavy grease/debris. Two speed racks by pizza oven with grease/food build up. Reach in cooler in kitchen, walk in cooler and lobby drink cooler have soiled gaskets.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. The top four posts of shelving used by flip top reach in cooler has heavily soiled tennis balls on each post. Manager states is needed to prevent employees from getting cut on the storage rack.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage above pans of dough and sauce in walk in cooler.
[22-16-4] Reach-in cooler/walk in cooler interior/shelves have accumulation of soil residues. Flip top reach in cooler interior is soiled. Walk in cooler shelving with heavy food debris and white mold-like substance.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink, not hung to dry.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of jalapeños with large dent at top seam on rack in back prep area.
[41-10-4] Toxic substance/chemical improperly stored. At back prep storage rack, orange spray bottle labeled "equipment cleaner" and bottle of liquid labeled "cleaner" stored above bbq sauce and oil, respectively.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at triple sink blocked by two speed racks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at triple sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Alina, hired in April 2024.
[31B-03-4] No soap provided at handwash sink. No soap in unisex restroom.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Three separate cup containers with no handles used in cheese with all three laying in product.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Most ceiling tiles and all vents in prep, kitchen and warehouse washing are soiled. Vents with heavy black mold-like substance.
[35A-03-4] Dead insects on premises. Approximately 10 dead flying insects in light shield at restroom. Approximately 20 dead flying insects in light shield above drink cooler in the lobby. Manager removed and discarded all dead insects.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open employee beverage, cell phone and keys stored on back prep storage rack above cooking oil. Employee moved all to appropriate location. Employee cell phone on side prep table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook making pizzas has bracelet that goes into food when preparing the pizzas. Cook removed bracelets.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraint on cook preparing pizzas.
[14-11-5] Equipment in poor repair. Gasket on left access door to walk in cooler is torn.
[08B-38-4] Food stored on floor. Multiple cases of butter alternative stored on the floor in the walk in cooler. Multiple cases of dressings stored on the floor behind front counter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top and middle racks of pizza oven have accumulation of debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on make line, walk in cooler door and left access door to walk in cooler are soiled. Area where door closes on reach in cooler on make line on front of unit has black mold-like substance.
[22-16-4] Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Shelving to the right in the walk in cooler has accumulation of food residues.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pans at the three compartment sink using detergent then rinsing and stacked to dry. No sanitizer applied to clean dishes. Inspector coached employee on proper three compartment sink set up and employee set up sanitizer and began to sanitize dishes after washing and rinsing. Employee sanitized the dishes done previously.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese on pizza make line at 48F. Per employee, cheese placed on make line approximately 45 minutes prior. Cheese placed on walk in cooler and approximately 20 minutes later, temperature at 43F.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Provided DBPR HR Form 5030-104 to person in charge.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on back storage prep area rack. Employee could not identify and discarded liquid.