Mod Super Fast Pizza LLC
11549 Regency Village Dr, Orlando, FL 32821 · Permanent Food Service · License 5814454
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cut lettuce (47°F - Cold Holding); roasted corn (45°F - Cold Holding); roasted broccoli (46°F - Cold Holding); roasted garlic (50°F - Cold Holding); artichoke hearts (47°F - Cold Holding); sliced tomatoes (47°F - Cold Holding); roasted peppers (47°F - Cold Holding)top of salad and right side pizza table.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection1 high priority (fixed by the Aug 10 follow-up), 4 basic-7
- Complaint after follow-up on Aug 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
More time given
- 1st follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cut lettuce (47°F - Cold Holding); roasted corn (45°F - Cold Holding); roasted broccoli (46°F - Cold Holding); roasted garlic (50°F - Cold Holding); artichoke hearts (47°F - Cold Holding); sliced tomatoes (47°F - Cold Holding); roasted peppers (47°F - Cold Holding)top of salad and right side pizza table.
Roasted corn at 45°F, chick peas 46°F, sliced ham 51°F,
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cut lettuce (47°F - Cold Holding); roasted corn (45°F - Cold Holding); roasted broccoli (46°F - Cold Holding); roasted garlic (50°F - Cold Holding); artichoke hearts (47°F - Cold Holding); sliced tomatoes (47°F - Cold Holding); roasted peppers (47°F - Cold Holding)top of salad and right side pizza table.
In unit less than four hours. Will exchange with cold product
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Lowboy cooler at salad station st front counter extremely soiled
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Under make tables at front counter
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Walk in freezer floor
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.