Brooklyn Pizza
5681 Pershing Ave, Orlando, FL 32822 · Permanent Food Service · License 5803833
What drove the grade
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 high priority (fixed on the spot), 5 intermediate (2 repeats), 12 basic (7 repeats); basic violations cost 12 at most-35
- Safety score65
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 visitSep 14, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee fixing pony tail and then put pizza in oven She washed her hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
Sprayer hose hanging below flood rim of sink Operator hung sprayer
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chicken wings and other items made yesterday not date marked in bottom of make table
Repeat violation
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Last 4 hired employees
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Shelves clean pizza pans stored on
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Women's restroom
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only have 1 certificate for 7 employees
Repeat violation
Basic12
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Pizza peel on top of soiled oven Operator placed them on clean pizza trays
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Coffee cup with no lid on shelf over pizza table Operator removed
Fixed on the spot
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee that put pizza in oven She discarded
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Panel missing to front of one of the ovens
Repeat violation
Duct tape used to repair nonfood-contact surface.
Used on white chest freezer lid Front panel to ice machine on top of beverage machine in dining room
Repeat violation
Code 32, Restrooms: Bathroom facility not clean.
Toilet in ladies room
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Several dead roaches in track of beverage cooler in dining room. Operator cleaned
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Kitchen
Repeat violation
Hole in or other damage to wall.
In storage room behind door Ladies room under 3 compartment sink
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Kitchen and storage areas
Light not functioning.
Storage room
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
In storage closet
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.