Visit 01 — Routine - Food
Aug 5, 2026
Disposition
Follow-up - Extension given, pendingMissing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Source: State of FloridaState inspection document
License No. 6500423|Public Food Service Establishment|St. Johns County, FloridaInspected Aug 5, 2026
State of Florida Inspection Record
PIZZA TIME
124 ST GEORGE ST, SAINT AUGUSTINE, FL 32084
State inspectors have documented 7 high-priority violations at PIZZA TIME over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 18 violations, including 7 high-priority and 0 Emergency Orders of Closure.
Serious
36.2
Trailing year of inspections
How this kitchen compares
Against SAINT AUGUSTINE
Scores higher than 13% of the 434 inspected restaurants in SAINT AUGUSTINE on the trailing-year record.
Against St. Johns County
7 high-priority violations on the trailing-year record — above the St. Johns County average of 2.9.
This kitchen7
County average2.9
Above county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
9 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Routine - Food
Aug 4, 2026
Disposition
Administrative complaint recommendedFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate×2
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Source: State of FloridaState inspection document
Visit 03 — Routine - Food
Feb 17, 2026
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-priority
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 04 — Complaint Full
Aug 7, 2025
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Source: State of FloridaState inspection document
Visit 05 — Routine - Food
May 28, 2025
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Source: State of FloridaState inspection document
Visit 06 — Complaint Full
Dec 3, 2024
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
The establishment's license expired, not obtained, or not properly displayed.
Basic
Source: State of FloridaState inspection document
Visit 07 — Complaint Full
Mar 18, 2024
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedMops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Basic
Source: State of FloridaState inspection document
Visit 08 — Complaint Full
Jan 10, 2024
Disposition
Warning IssuedMissing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Source: State of FloridaState inspection document
Visit 09 — Routine - Food
Oct 27, 2023
Disposition
Inspection Completed - No Further ActionA sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 2 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6500423 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site