ARON'S PIZZA

Name: ARON'S PIZZA
Address: 650 PARK AVE, ORANGE PARK, FL, 32073, US
Rating: 72.9

650 PARK AVE, ORANGE PARK, FL 32073

License #2001107

🍕 Pizza/Italian ℹ️

72.9 Grade C / 100

Mixed Health Record

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Latest inspection

October 15, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ARON'S PIZZA in ORANGE PARK currently holds an InspectFL Health Score of 72.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 42 total violations — 7 critical, 11 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 20, 2025

The latest inspection on October 15, 2026 shows 9 observation rows: 1 critical, 0 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

ARON'S PIZZA has some meaningful issues on record. Would you still eat here?

C 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: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Observed souffle cup being used as scoop in bulk sugar container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets throughout kitchen, soiled with food debris.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors soiled with grease and food debris in crevices under and around equipment.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed In dish machine area, fluorescent lights missing shield cover.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed in reach in cooler on front line in pizza making area, bread being stored in trash liner bags.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in walk-in cooler, employee food stored with customer food. Operator removed and relocated to bottom shelf.
[36-51-4] Building components, attachments or fixtures in poor repair. Observed in walk-in cooler, metal floor attachment at door threshold not bolted in. Moves when stepping through door. Walk-in cooler floor warped and moves when stepping on. Observed walk-in freezer, door separating exposing insulation, as well as bottom metal door siding scraping floor, not allowing door to open properly or close properly.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bulk bin of salt with no label, as well as containers of powder sugar in ricotta cheese containers with no label stating powder sugar.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk-in freezer, as well as walk-in cooler around freezer door. Walk-in freezer door is separated and does not shut properly.

Disposition: Emergency order recommended
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and speaker stored on the slicer. Employee removed items and stored properly.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed water between stacked plastic cups by the ice machine.
[29-08-4] Plumbing system in disrepair. Hot water valve on kitchen handwash sink is inoperable.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In large flip top reach in cooler in kitchen, observed cheese (67F - Cold Holding); sausage (72F - Cold Holding); ham (54F - Cold Holding); sautéed onions (66F - Cold Holding); beef (71F - Cold Holding). Per operator, all products brought from walk in cooler one hour prior. Also, in small flip top reach in cooler in kitchen, observed cut tomato (47F - Cold Holding); cheese (48F - Cold Holding); ham (54F - Cold Holding). Per operator all products in cooler overnight. Also, in walk in cooler, sautéed onions (47F - Cold Holding); cut lettuce (48F - Cold Holding); cheese (48F/48F/47F/46F - Cold Holding); shell egg ambient (50F - Cold Holding). Per operator, all products in cooler overnight.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pot in kitchen handwash sink. Employee removed pot. Also, ice in front handwash sink. Also, employee rinsed out a towel in front handwash sink.
[04-02-4] Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment has one large flip top reach in cooler, one small flip top reach in cooler in the kitchen and one walk-in cooler, all three units not maintaining temperature.
[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.
[11-26-1] No proof provided that some 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 employee reporting agreement for Maria hired 2 to 3 weeks ago per operator.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used as a shelf liner near floor mixer.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at clean in kitchen with deep grooves. Owner discarded cutting board.
[36-73-4] Floor/wall/ceiling/vent soiled/has accumulation of debris. Multiple areas of the walls in dish room, prep area and kitchen are soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in dish room. Provided DBPR Form HR 5030-111 and owner posted at sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stovetop in kitchen with food debris. Sheet pans in oven with food debris. Employee discarded pans. Walk in cooler shelving has food debris.
[35B-04-4] Outer openings of establishment cannot be properly sealed. Left front entrance door cannot close tightly, gaps present along door framing.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken stored over container of shredded cheese in walk in cooler. Owner moved chicken to bottom shelf.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of hand soap stored on top of seasoning behind front counter. Owner moved soap to proper storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interiors of dough trays in walk in cooler have a black build up. Cutting board at salad reach in cooler has heavy black staining. Interior of dough mixing bowl and slicer with food debris. Owner states both have not been used today.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front counter with maximum water temperature of 69F.