New Pepitos House
4976 Millenia Blvd Ste C, Orlando, FL 32839 · Permanent Food Service · License 5811720
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.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection2 intermediate (1 fixed on the spot), 10 basic-15
- Safety score85
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 visitOct 19, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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.
Milk and desserts
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Utensils in hand sink. Operator removed.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Cases of oil in main kitchen and dry storage area.
Employee personal food not properly identified and segregated from food to be served to the public.
Employees meal located in reach in cooler.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Between wall and triple sink. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on reach in freezer
Ice buildup in reach-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Unisex restroom.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Ceiling tile missing.
Dish area
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
In bucket in dry storage area.
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.