Ferrara Pizza & Pasta
3020 Lamberton Blvd Ste 101, Orlando, FL 32825 · Permanent Food Service · License 5811658
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection3 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 4 basic-15
- Safety score85
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 4, 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.
8 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.
Shredded mozzarella 53°F , discarded Sliced mozzarella 59°F discarded , marinara 44°F, chicken cutlet 47°F , rechecked 40°F Fresh mozzarella (49°F - Cold Holding) kept cold holding for 2hrs in salad reach in cooler, rechecked after placed in freezer 40°F
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken stored over cooked chicken on reach in freezer.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap on hand sink located in pizza station. Operator replaced.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Open stored on prep table that has single service items on bottom shelves. Removed Corrected On-Site Corrected On-Site
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on pasta and broccoli containers .Operator removed .Corrected On-Site Corrected On-Site
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Chlorine sanitizer bucket with 0 ppm. Rechecked after adding chemical 100 ppm
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.Broken handle in faucet by pizza station.
Operator fixed with handle he had . Corrected On-Site Corrected On-Site
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.