ELECTRIC DOUGH PIZZA CO.

Name: ELECTRIC DOUGH PIZZA CO.
Address: 1996 SAN MARCO BLVD, JACKSONVILLE, FL, 32207, US
Rating: 91.3

1996 SAN MARCO BLVD, JACKSONVILLE, FL 32207

License #2616501

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

91.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

ELECTRIC DOUGH PIZZA CO. in JACKSONVILLE currently holds an InspectFL Health Score of 91.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on November 25, 2025. Across those visits, inspectors documented 19 total violations — 6 critical, 4 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 November 25, 2025 shows 19 observation rows: 6 critical, 4 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

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.

Disposition: Inspection Completed - No Further Action
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soft cheese mix, dated by manager, 2 days ago
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook making pizza, manager making salads, no hair restraint, explained to them, employee got hat
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on shelf above plastic wrap for food, back storage, manager rearranged
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By mop sink. Manager hanged it
[16-46-4] Old labels stuck to food containers after cleaning. Old label on clean container above triple sink
[10-08-5] Ice scoop handle in contact with ice. At bar in ice bin, manager removed it
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At bar, for prep counter, employee placed it on shelf
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager here states hers expired, doesnt have it on her, she stated she took new one 3 weeks ago but has no certificate yet from servsafe
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 110-150f meatballs placed in warmer at 9am, its 11:45am, stop sale
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting above triple sink
[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 handle dirty dishes to place in dish machine then she grabbed clean dishes, explained to her and she washed hands
[05-10-4] Probe thermometer not used to ensure proper food temperatures. When reheating meatballs
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager picked something from floor, then put on gloves and grabbed scooped cheese for salad, explained to her and she washed hands
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 152 seats total, emailed seating change record form
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chick peas opened on 11-14, manager discarded them
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on storage cart by prep area in back

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