V PIZZA

Name: V PIZZA
Address: 1406 HENDRICKS AVE, JACKSONVILLE, FL, 32207, US
Rating: 46

1406 HENDRICKS AVE, JACKSONVILLE, FL 32207

License #2615022

🍕 Pizza/Italian ℹ️

46 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 19 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

V PIZZA in JACKSONVILLE currently holds an InspectFL Health Score of 46 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 107 total violations — 20 critical, 25 major, 62 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 22, 2024

The latest inspection on March 26, 2026 shows 19 observation rows: 3 critical, 4 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

107

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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DBPR

Community reaction

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Community pulse

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V 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.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in back storage by dish machine
[29-18-4] Drain cover(s) missing. On mop sink
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard, he put one one
[36-73-4] Floor soiled/has accumulation of debris. Derbies on floor by water heater and rear door
[10-12-5] In-use ice scoop stored on soiled surface between uses. Dust build up and floating in container with ice school, employee placed it by dish machine to be washed
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink little side of bar, employee placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen with dust and other build up, blackish build up on piles and legs by dish machine and triple sink, exterior of dish machine with black build up at bar, black build up in mop sink at bar
[25-06-4] Single-service articles not stored inverted or protected from contamination. Containers in dough room, manager inverted them
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in between dish machine and triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container in storage area, manager stated its sugar, employee labeled it
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f Mac and cheese above fill line in prep cooler, manager rearranged, 52f cooked onions on prep table, no time, no procedure, explained and manager wrote time on and added it to 4 hrs procedure ,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 108f meatballs, in warmer, employee reheated them to 165f
[41-10-4] Toxic substance/chemical improperly stored. Winded on shelf above to go cups, front counter, manager moved them
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cook here for 2 months has a food manager card that expired in 2024
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Probe and handle of thermometer has old build up, manager cleaned it, slicer used yesterday, build up on,
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket in hand sink in dough room, manager moved it
[41-17-4] Spray bottle containing toxic substance not labeled. By rear door, employee wrote sanitizer

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf above clean linens/apron and to go containers, manager rearranged
[14-11-5] Equipment in poor repair. Gasket is torn in prep reach in cooler
[36-22-4] Floor area(s) covered with standing water. By triple sink, employee cleaned it
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door in upright freezer by office missing panel
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by prep sink, vent in walk in cooler at bar area
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler, cash register area
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids in storage, manager inverted them
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber above washed arugula and cured meat, employee rearranged reach in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall by tomatoes boxes, close to dough room
[02D-01-5] Working containers of food removed from original container not identified by common name. White and black mix on storage shelf, employee labeled them sail and pepper, one container with white powder at cash register area, two containers in storage at bar
[35A-02-7] Live, small flying insects found. One fly at pizza prep area
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by door next to back parking lot
[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. Heavy cream at bar opened on Saturday, dated by employee
[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. Couldnt find it, emailed one
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep room by bar, employee brought some
[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. For new manager that is schedule in a week to take test
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For burger items on time by oven, manager wrote everything in 4 hrs procedure

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. One ice machine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By pizza oven, moved by employee
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Some long hairs on side of face, making pizza, explained to her, she restrained it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler at cashier area
[25-06-4] Single-service articles not stored inverted or protected from contamination. Pizza boxed not inverted on storage, employee inverted them
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm quat in bucket, manager changed solution, 200 ppm
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes dishes them grabbed clean dishes, explained to him and he wash hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f cheese above fill line, manager voluntarily discarded it, less than 4 hrs
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dough room and ice machine room, manager placed some
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees since December, manager stated they are at his home

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In cooler with cheese stuffed olives at bar
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, small side
[14-01-5] Bowl or other container with no handle used to dispense food. In flour, employee removed it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By rear door at bar area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two food employees with watches, removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
[14-11-5] Equipment in poor repair. Gasket in one door reach in cooler,
[10-12-5] In-use ice scoop stored on soiled surface between uses. Container by ice machine, bar area, employee placed it by triple sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain vent in rear door and fan in dough room
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting basil leaves, it doesnt states washed in box, explained to her
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids and containers in storage area
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, dish machine not dispensing chlorine, explained manual sanitation
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in dish machine then grabbed a tray with dough, explained to him and he washed hands
[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. Employee placed basil on cooked pizza, explained to her and she put on gloves
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee placed dishes on shelf as sanitized and dish machine is not dispensing chlorine, explained manual sanitation and he placed them by triple sink
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f meatballs outside liquid, placed in oven earlier and were 165f, employee placed them in liquid, got to 165f
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
[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. Half and half opened a couple of days at bar
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee placed basil on cooked pizza, fake nails, put on gloves
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar and in prep room at bar
[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. For 4 new employees, she has form
[31B-03-4] No soap provided at handwash sink. Hand sink at bar, small side
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time on board for wings by oven pizza, 52f, emailed procedure
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A couple of employees here for 2 months,

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar area
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink, and tray of drinks above by prep sink, employee moved them to bottom shelf
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel is gone in upright freezer by office
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Glass cooler at gap bar with eggs, manager placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in little prep area, gasket and door frame in glass cooler at bar
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelf in one door cooler at cook line
[25-32-4] Reuse of single-service or single-use articles. Employee placed washed lemon back in box that they came in, it doesnt state washed lemons on box, he removed them and washed them again
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ham, 32f on table at little prep area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Manage hanged it
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On table in little prep area
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
[31A-11-4] Handwash sink used for purposes other than handwashing. Washing lemons in handsink, explained to him and he washed moved to dump sink, bar area
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager here couldnt find his
[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. For employees that dont have certificates, manager could not find agreement paper
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Around 4 employees here dont have it and have been here for more than 2 months

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Pulled out by reach in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, mgr moved them
[13-03-4] Employee with no hair restraint while engaging in food preparation. Handling open foods, he got a hat
[36-24-5] Hole in or other damage to wall. Corner cover gone by reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by pizza prep
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cutting lettuce, explained to him
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish washing room
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in buckets, prep areas, employee made new solution, 200 ppm
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chl, jug has very clear liquid, mgr changed jug that look not clear, got 100 ppm
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled diary dishes then she handled clean dishes, explained to her and she washed hands
[08B-02-4] Food not properly protected from contamination. Employee preparing salads in prep table by dining table, dining area, he moved
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Made on the 6th and states to discard on the 13th, employee changed date on, also giving an extra day to cooked chicken wings
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f ricotta cheese in reach in cooler at 47f less than 4 hrs, employee discarded it, only one item in cooler
[41-10-4] Toxic substance/chemical improperly stored. Chemicals by soda syrup boxes, dough room, mgr moved them
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employee here for 4 months