What is Mark's Pizza's health inspection score?

Mark's Pizza has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mark's Pizza last inspected?

Mark's Pizza was last inspected on January 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mark's Pizza have?

Mark's Pizza has 11 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mark's Pizza safe to eat at?

Yes, Mark's Pizza has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mark's Pizza serve?

Mark's Pizza serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mark's Pizza

Name: Mark's Pizza
Address: 293 NORTH MAIN STREET, Spring Valley, 10977
Rating: 97

293 NORTH MAIN STREET, Spring Valley

Last Inspected: 1/23/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

7 inspections

Last: Jan 23, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

1.6

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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293 NORTH MAIN STREET, Spring Valley, FL 10977

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Violation Timeline

Feb 2024

1 inspections

2 high priority

1 basic

Feb

Mar 2024

1 inspections

1 basic

Feb 2025

1 inspections

Feb

Sep 2025

1 inspections

1 high priority

3 basic

Nov 2025

1 inspections

1 high priority

1 basic

Nov

Dec 2025

1 inspections

Jan 2026

1 inspections

1 basic

Jan

Inspection History

7 records on file

4 Inspection3 Re-Inspection

Jan 26

Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−2 pts

Dec 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Nov 25

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (1)

−2 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−12 pts

Sep 25

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−16 pts

Feb 25

Inspection InspectionClean

No violations

100/100inspection score

Mar 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−2 pts

Feb 24

Inspection Inspection

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (1)

−2 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−22 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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