Lazy Moon Pizza
11551 University Blvd. Suite 14, Orlando, FL 32817 · Permanent Food Service · License 5813141
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection3 high priority (fixed by the Jul 16 follow-up), 1 basic-10
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Wings kept on topper for 4hours with temperature of 52°F Diced chicken kept at topper for 4hrs with temperature of 49°F . Operator discarded all items in front of inspector .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wings kept on topper for 4hours with temperature of 52°F Diced chicken kept at topper for 4hrs with temperature of 49°F Feta kept for 4 hrs in reach in cooler make table located at kitchen entrance.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
4 small flying insects under dish machine 1 small flying insects that landed on pizza dough Total :5
Administrative complaint
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Mold like substance on wall under dish area block
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.
- Stop sale
- An order that the food can’t be sold or served.