Pigzza
1050 N Mills Ave, Orlando, FL 32803 · Permanent Food Service · License 5815752
What drove the grade
1 live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection7 high priority (1 fixed by the Oct 20 follow-up, 4 fixed on the spot), 3 intermediate (1 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-47
- Safety score53
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 visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
chopped lettuce since yesterday per operator (46°F - Cold Holding); ham (46°F - Cold Holding); GGSauce (46°F - Cold Holding); corn (46°F - Cold Holding); Alfredo sauce (46°F); shredded cheese (48°F - Cold Holding) Operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Ground beef and brisket stored in the same container. Raw ground beef stored over raw pork ribs in walk in cooler. Operator corrected
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine, 2nd check: 50 ppm Operator corrected
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Code 35, Insects, rodents, pests and animals: 1 live, small flying insects found.
Cook line.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle with white substance stored on top of the prep table. Operator removed it.
Fixed on the spot
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11 hires have no food handlers.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled. Operator corrected Large mixer head.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
2 white cutting boards on cook line
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
On drying rack. Operator removed it.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Small traces of black substance. Operator corrected
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
Pizza paddle stored in between bottom oven and table
Fixed on the spot
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Standing water in bottom of reach-in-cooler.
Cooler near fryer.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Headphones above prep table on cook line. Operator removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Bar area.
Fixed on the spotRepeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.