California Pizza Kitchen
4200 Conroy Rd, Ste 251, Orlando, FL 32839 · Permanent Food Service · License 5810722
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection4 intermediate, 6 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 visitOct 28, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Heat strips for high temp machine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Two metal cups inside hand sink at bar. Operator removed.
Handwash sink used for purposes other than handwashing.
Bartender washing cups inside hand sink hand sink at bar.
Code 53, Manager certification and employee training: 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/ Terrazzo Wallace
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Several food boxes such as French fries and fish stored on the floor in walk in freezer.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Hand from scoop in corn. Employee removed
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 22, Food-contact surfaces clean and sanitized: Walk -in cooler interior/shelves have accumulation of soil residues.
With pasta and marinara sauce
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.