PIZZA DYNAMO

Name: PIZZA DYNAMO
Address: 61A N LAURA ST, JACKSONVILLE, FL, 32202, US
Rating: 60.9

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

60.9 Grade F / 100

Failing Health Score

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Quick take

PIZZA DYNAMO in JACKSONVILLE currently holds an InspectFL Health Score of 60.9 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 45 total violations — 9 critical, 14 major, 22 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.

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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

November 4, 2025

The latest inspection on April 27, 2026 shows 19 observation rows: 3 critical, 6 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

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.

Disposition: Administrative complaint recommended
[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
[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
[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
[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,
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 at bar not secured
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty by cooked pizzas, front counter
[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
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[08B-12-5] Stored food not covered. Sugar at bar, employee covered it
[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
[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
[01B-07-4] Food with mold-like growth. See stop sale. Cut tomatoes in upright cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in container at bar, employee labeled it sugar
[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
[16-46-4] Old labels stuck to food containers after cleaning. On cold cut, employee removed it
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Mgr for 4 months here, person in charge called him and texted him and she didnt receive certificate on phone from him
[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
[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

Disposition: Warning Issued
[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
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table by oven, manager placed it in sanitizer
[29-18-4] Drain cover(s) missing. By water heater
[35A-02-7] Live, small flying insects found. One fly by warmer at cook line and one by back prep area by mop sink
[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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 at bar not secured
[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
[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
[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
[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
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrubby in hand sink at front counter
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm quat in bucket at cook line, test turned bluish, employee diluted it to 300 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[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
[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
[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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 60-70f all pizzas at front counter, no time, no 4 hrs procedure, explained to them, emailed procedure, employee wrote time on
[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 cuts opened on Friday, manager labeled them
[16-46-4] Old labels stuck to food containers after cleaning. On cold cut
[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. Emailed one
[31B-03-4] No soap provided at handwash sink. In hand sink at front counter area, manager placed some
[41-10-4] Toxic substance/chemical improperly stored. Cleaner hanging above soda syrup, at bar, employee moved it
[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
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Clean linens on bag on floor in storage closet in back by restroom

Community reaction

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