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

Mark's Blasdell Pizza has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mark's Blasdell Pizza last inspected?

Mark's Blasdell Pizza was last inspected on May 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mark's Blasdell Pizza have?

Mark's Blasdell Pizza has 22 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mark's Blasdell Pizza safe to eat at?

Mark's Blasdell Pizza has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mark's Blasdell Pizza serve?

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

Official Health Record

Mark's Blasdell Pizza

Name: Mark's Blasdell Pizza
Address: 1170 Central Ave, Dunkirk, 14048
Rating: 47

1170 Central Ave, Dunkirk

Last Inspected: 5/4/2026

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0Poor

American

Better than 22% of american restaurants

Declining

3 inspections

Last: May 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

-28 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 56/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (47/100) which is computed during our regular data sync.

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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1170 Central Ave, Dunkirk, FL 14048

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Violation Timeline

Jan 2024

1 inspections

1 high priority

3 basic

Jan

Apr 2025

1 inspections

6 basic

May 2026

1 inspections

3 high priority

9 basic

May

Inspection History

3 records on file

3 Inspection

May 26

Inspection InspectionLatest

3 High9 Basic

12 total1 risk factor

47/100inspection score

−48 pts

High Priority (3)

−30 pts

5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−10

Basic (9)

−18 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−48 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−12 pts

Jan 24

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (3)

−6 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15DImproper storage of cleaning equipment, linens, laundry unacceptable−2

Base deductions−16 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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