Gitto's Pizza
120 S Orange Ave, Orlando, FL 32801 · Permanent Food Service · License 5808956
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 intermediate (2 fixed on the spot), 6 basic-19
- Safety score81
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 visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Date on wings in walk in cooler 8am 9/13
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting board on big prep counter at front pos
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Chemical spray bottle in Handsink outside of bathroom. Removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Outside bathrooms. Operator replaced
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment plans do not reflect current layout. Equipment is missing from plans. Also Pizza prep area has been added and extends over to Primos Italiano bar space. Primos is an ABT licensed facility and is not licensed by H&R. Gitos is preparing food for Primo's customers and serving the food to Primos employees through a connecting open window to Primos customers.
Basic6
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.
Handle in flour container. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on big prep counter at front pos. Operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Blowfan at handsink outside of bathrooms
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Slow draining water, in handsink at pizza station
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in ceiling behind freezer in front of walk in At drying area of triple sunk
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.