King's Pizza
6550 International Dr Ste 102, Orlando, FL 32819 · Permanent Food Service · License 5813780
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./cut ham not labeled/kitchen reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection3 intermediate (1 fixed on the spot), 7 basic (2 repeats)-17
- Safety score83
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 21, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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./cut ham not labeled/kitchen reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Pizza pan storage cabinet soiled. Dough maker interior soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./pizza pan stored in kitchen hand sink/removed/
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Kitchen hand sink interior soiled. Dough maker exterior soiled. Front counter pizza cooler interior panel soiled with pizza sauce.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle./3 compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Behind 3 compartment sink. Wall behind reach in cooler and small ice machine.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair./3 pieces of ceiling tiles disrepair/over restaurant entrance.
Floor soiled/has accumulation of debris.
Floor under 3 compartment sink soiled. Floor under kitchen prep table soiled.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed./manager printed out current license/
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
- 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.