Armando's Nona
10775 Narcoossee Rd, Orlando, FL 32832 · Permanent Food Service · License 5815003
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pasta,beef,chicken,cheese,lasagna-all temping at about 45°F. Per operator there was a truck delivery and the walk in cooler door was left open. Less than 2 hours ago. Operator moved items to walk in freezer for temperature recovery
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over cooked chicken and mozzarella at reach in cooler at pizza station. Operator moved raw shell eggs to bottom of reach in cooler
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 flying insects by expo line next to door leading to back patio
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board at back kitchen next to stove
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand washing sink at wait staff area and pizza station. Operator placed paper towels at each station
Fixed on the spot
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Observed several employees engaged in food prep without hat or hair net
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates at expo line next
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler in prep area next to stove
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO2 tanks at wait staff area and bar
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.