Cornerstone Pizza
1513 E Michigan Street, Orlando, FL 32806 · Permanent Food Service · License 5804363
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection5 high priority (1 repeat), 6 intermediate (1 fixed on the spot), 16 basic; basic violations cost 12 at most-61
- Safety score39
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 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Operator corrected
Repeat violation
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 ready to foods in walk-in cooler.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- cold water faucet at mop sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- 3 Gallons of cleaner stored next cooking oil and mixer.
Intermediate6
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
-
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- can opener - mixer head - electric slicer - interior of Fryers
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
- hand sink next to 3 compartment
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- hand sink next 3 compartment sink. Operator corrected
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. - Operator not able to find any food handlers information.
Basic16
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-door handle walk-in door cooler - ceiling in walk-in cooler - ice machine lid
Walk-in cooler shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- ice machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- exterior of mixer - exterior of all equipment - speed rack in walk-in cooler
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
- 3 compartment sink
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
- outside back door.
Storage area not maintained clean and organized.
- entire establishment
No waste receptacle installed at handwash sink provided with disposable towels.
-hand sink next compartment sink.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- back door
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
- throughout the entire establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- throughout the entire establishment
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
-Hood system
Floor soiled/has accumulation of debris.
- throughout the entire establishment. - walk-in floor
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- backpack stored on orep table in back area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.