Ferratti Artisian Italian Pizza and Focaccia LLC
3801 Avalon Park East Blvd Ste 155, Orlando, FL 32828 · Permanent Food Service · License 5815598
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 Jul 13 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 4 basic (3 repeats)-22
- Safety score78
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 visitJul 13, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
mozzarella cheese (52°F - Cold Holding); pizza sauce (52°F - Cold Holding Operator stated it's been at the cooler for less than 2 hours and they moved it to freezer to cool down faster .
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Operator paid while conducting my inspection.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened 2 days ago no label . Operator label it .
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Spoon was stored at the employee hand sink and observed employee washing vegetables at the employee hand sink .
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at The only employee hand sink at the place .
Repeat violation
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour no label .
Repeat violation
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Operator didn't washed the Basel before used.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
4 tongs and spacula stored on stove handle .
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Make table cutting board .
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.