V PIZZA & JULEP

Name: V PIZZA & JULEP
Address: 154 CANAL BLVD, PONTE VEDRA, FL, 32082, US
Rating: 75.7

154 CANAL BLVD, PONTE VEDRA, FL 32082

License #6502325

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

75.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

V PIZZA & JULEP in PONTE VEDRA currently holds an InspectFL Health Score of 75.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 17 total violations — 8 critical, 2 major, 7 minor.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on March 16, 2026 included 3 critical violations, 1 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[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. Dish machine at bar reading 0ppm, manager worked on machine at retested at 50ppm.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler on cook line wearing bracelets, bracelets removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burger Menu only offered on Mondays missing disclaimer and reminder, operator was able to call and have menus reprinted from corporate office during inspection.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today.
[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. tomato sauce (44F - Cooling overnight) in large plastic covered container more then a few inches deep in walk in cooler, per manager sauce was blended yesterday and is suppose to be vented, but was not, and no additional preparation done today.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse