Flippers Pizzeria #10 LLC
7339 W Sand Lake Rd Ste 430, Orlando, FL 32819 · Permanent Food Service · License 5812268
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 3 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 visitJul 22, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-On dry item shelf across from salads station - top of ice machine - under counter with register
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained/soiled with food debris, mold-like substance or slime.
White cutting board on pizza station
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Tea filter in hand sink in dish area Chef
Code 41, Chemicals and toxic substances: Spray bottle containing clear toxic substance not labeled by dry item shelf
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-Dry item shelf - beverage area on front counter
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Prep table under shelf with rust that has pitted the surface in dish room
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
By hand sink on service line and in mop wringer by mop sink
Fixed on the spot
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.