PIZZA DYNAMO

Name: PIZZA DYNAMO
Address: 61A N LAURA ST, JACKSONVILLE, FL, 32202, US
Rating: 69.4

61A N LAURA ST, JACKSONVILLE, FL 32202

License #2616496

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

69.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

PIZZA DYNAMO in JACKSONVILLE currently holds an InspectFL Health Score of 69.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 31 total violations — 7 critical, 8 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee making sandwich, no hair restraint, he put one on
[35A-02-7] Live, small flying insects found. One fly by hand sink at bar
[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. Cold cut opened 6 days ago, also milk opened 4 days ago, employee store date on
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink after placing hair net, explained to him and he washed hands again in hand sink
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, test strip turned bluish, employee diluted it to 300 ppm,
[36-24-5] Hole in or other damage to wall. Shelf moved by back prep sink that acts as wall in between restaurants per plan review, employee moved shelf back into place acting as wall
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 at bar not secured
[01B-07-4] Food with mold-like growth. See stop sale. Cut tomatoes in upright cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 98f water, in double pan in warmer, employee removed the double pan
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty by cooked pizzas, front counter
[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. For 2 employees that prepare food here for 2 months
[25-05-4] Single-service articles improperly stored. Box with to go bags on floor by sandwich prep unit, employee placed them on shelf, also pizza boxes in wrapped on floor and not inverted on shelf on hallway
[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 2 employees that prepare food here for 2 months
[08B-38-4] Food stored on floor. Box with chips on floor, front counter, employee placed them on shelf, also sauce in container on floor in walk in cooler

Warning Issued
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on shelf in back storage by restroom, employee inverted them
[35A-02-7] Live, small flying insects found. One fly by warmer at cook line and one by back prep area by mop sink
[02D-01-5] Working containers of food removed from original container not identified by common name. 2 bulk containers with white powder close to mop sink in back prep area, manager labeled them flour
[16-46-4] Old labels stuck to food containers after cleaning. On cold cut
[51-18-6] No copy of latest inspection report available. Manager called owner and I gave him my email to find it and send it
[41-10-4] Toxic substance/chemical improperly stored. Cleaner hanging above soda syrup, at bar, employee moved it
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over drinks, front counter, employee removed it
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Clean linens on bag on floor in storage closet in back by restroom
[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 washed lid for food container and then grabbed it sanitized without washing hands, explained to him and he washed hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f soft cheeses and butter mix employee placed it in cooler, explained 4 hrs procedure
[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 certifications and Mauree two weeks here, explained to manager
[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 few cooks for more than 2 months, Darrius, Tim, Allen, and Dionte
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In hand sink at back prep area by water heater and mop sink, employee placed some
[29-18-4] Drain cover(s) missing. By water heater
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils, manager placed it in warmer
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee asking pizza without beard guard

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