AL'S PIZZA

Name: AL'S PIZZA
Address: 8060 PHILIPS HWY, STE 101, JACKSONVILLE, FL, 32256, US
Rating: 82.9

8060 PHILIPS HWY, STE 101, JACKSONVILLE, FL 32256

License #2613952

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

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AL'S PIZZA in JACKSONVILLE currently holds an InspectFL Health Score of 82.9 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 April 16, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 2 major, 9 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

None on file yet

The latest inspection on April 16, 2026 included 1 critical violation, 0 major, and 5 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
[14-38-4] Food storage container/container lid cracked or broken. Several in use containers/ lids in walk in cooler holding food product with cracked edges, missing pieces.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler in bar with lip contact area of cups in direct contact with water. Person in charge pulled to clean.
[33-29-4] Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open, dumpster overflowing at time of inspection. Also, garbage observed on ground in shared dumpster enclosure.
[36-73-4] Floor soiled/has accumulation of debris. Floor and walls in server area with debris accumulation. Vent above main walk in cooler with dust accumulation.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label residue, pieces observed on two clean dishware containers by dishmachine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato stored in pan raised above cool line on pizza make line at 50F. Person in charge moved to drawer below holding temperature.

Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta cheese date marked 8/31 in main walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed slow leak at pipe along back wall by dishmachine.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed garbage on ground around shared dumpster, observed shared grease receptacle lid open.
[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. Dishmachine in server area testing at 0ppm, even after changing sanitizer and priming unit. Person in charge called for service.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with debris buildup. Fronts of reach in coolers in back kitchen with debris buildup.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In back make line, tomato, cheese, cheese 45-46F. Person in charge states has had lid open. Person in charge moved items to walk in cooler. At steel door reach in cooler tomatoes at 50F. Person in charge states had out. Moved to walk in cooler. At pizza make line cheese, sausage, sausage, beef, ricotta, mozzarella, ricotta 44-53F. Person in charge stelaes took temperatures of unit less than 4 hours ago and items were in temperature. Person in charge called for service, removed excess items and iced remaining items down.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees with expired training.
[36-73-4] Floor soiled/has accumulation of debris. Floor behind dishmachine in server area with debris buildup.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice in server line hand wash sink.

Community reaction

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Community pulse