Muzzarella
7780 Lake Underhill Rd, Suite 108, Orlando, FL 32822 · Permanent Food Service · License 5814467
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 6 basic (1 repeat)-20
- Safety score80
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 visitAug 11, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make table; fried chicken (45°F - Cold Holding)for 2 hours Operator placed in bottom of make table to bring temperature down
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs in same pan as prepped portions of balsamic glaze top of make table Operator removed balsamic glaze
Fixed on the spotRepeat violation
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Operator put in proper order
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Lid to pizza make table inside part
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Marinara sauce in walk in cooler Operator covered
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Pizza guy
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing bracelets Employee removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Marsala gravy in make table pan broken Operator switched
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Bottom pizza make table Operator removed
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Dishes on front counter Operator flipped
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.