SERAFINA'S PIZZA AND RESTAURANT

Name: SERAFINA'S PIZZA AND RESTAURANT
Address: 4125 RACE TRACK RD #106, ST. JOHNS, FL, 32259, US
Rating: 60.5

4125 RACE TRACK RD #106, ST. JOHNS, FL 32259

License #6502332

🍕 Pizza/Italian ℹ️

60.5 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 7 findings · 0 critical

Routine - Food

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Quick take

SERAFINA'S PIZZA AND RESTAURANT in ST. JOHNS currently holds an InspectFL Health Score of 60.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 58 total violations — 11 critical, 22 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 4, 2026

The latest inspection on September 22, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

64%

Inspector notes

Coverage note

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DBPR

Community reaction

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SERAFINA'S PIZZA AND RESTAURANT 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 ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. In kitchen area, 2 tongs on oven handle. Operator moved tongs.
[14-11-5] Equipment in poor repair. In kitchen area, gaskets on reach-in cooler torn.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk flour containers have soiled exterior.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In kitchen, aluminum pans on top shelf not inverted. Operator inverted pans.
[31A-09-4] Handwash sink not accessible for employee use at all times. At kitchen area, trash can in front of handwash sink. Operator moved trash can.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom door not tight closing on its on.
[22-16-4] Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelves have build up of debris.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets on flip-top cooler torn.
[08B-38-4] Food stored on floor. Observed bagged onions on floor in walk-in cooler. Discussed with person in charge.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (50F - Cold Holding); ham (54F - Cold Holding); diced tomatoes (52F - Cold Holding); sausage (50F - Cold Holding); house made red sauce (50F - Cold Holding); shredded mozzarella (55F - Cold Holding); fresh mozzarella (45F - Cold Holding) in pizza make line cooler. Person in charge had extra food moved to walk-in cooler and working food placed on four hour timer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing station at pizza make area blocked by speed racks. Observed hand washing station on cook line blocked by trash can. Person in charge unblocked hand washing station on cook line multiple times during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed pizza by the slice kept on time tracked by timer on phone per person in charge missing written procedures. Provided emailed blank written procedures
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one person certificate expired per that person.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed pizza make line hand washing station only cold handle faucet working. Water reached max 81F.

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Food handler making pizzas at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelfs in walk in cooler have a build up of food debris. Gaskets of reach in coolers in cook line area have a build up of food debris.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes and mushrooms stored on top shelf in walk in cooler over bags of shredded cheese, pepperonis, and other ready to eat items.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food handler mixing fried dough balls in powder sugar with bare hands after taking out of fryers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (44F,45F - Cold Holding) in walk in cooler, per operator door to walk in cooler was consistently open for about 1 hour while cheese was being delivered.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from hose side of splitter at mop sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pans of flour and seasoning in hand wash sink on cook line, items moved.
[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/ The operator Vincent Mazzone, expired 3/1/2025 and there is not other certified food manager for the establishment.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at all at hand wash station by pizza oven.

Disposition: Warning Issued
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. Employee washing dishes at three compartment sink rinsed cutting board with plain water after applying bleach to cutting board. Inspector coached employee on proper procedures for dish sanitization. Provided DBPR Form HR 5025-010 to operator.
[29-09-4] Faucet/handle missing at plumbing fixture. Left faucet handle missing at kitchen utility sink. Hot water valve on hand wash sink at pizza oven is inoperable.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled in walk in cooler.
[08B-38-4] Food stored on floor. Pizza dough and bucket of sauce stored on the floor in walk in cooler. Container of oil stored on the floor in hallway to restrooms.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at pizza oven hand wash sink. Provided DBPR Form HR 5030-111 to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on door to walk in cooler is soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Heavy rust on walk in cooler shelving.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On mop sink with added splitter, vacuum breaker missing from non-chemical side with attached hose.
[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 procedures available. Provided DBPR HR 5030-104 to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has food debris on the blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice observed in hand wash sink by pizza oven. Hand wash sink in kitchen blocked by trash can and tray with flour and utensils covering the sink. Operator moved all items to make sink accessible.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test strips for ware washing in three compartment 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. Operator states five employees are employed; 2 over 5 months, 1 over 2 months, 1 over 6 months and 1 over 8 months. No training available for any employees.
[11-26-1] No proof provided that 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 reporting food employee agreements available for five employees without completed food handler training and all over 60 days of employment. Provided DBPR Form HR 5030-103 to operator.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at pizza oven only reaches 73F.