Pizza Bruno College Park
2429 Edgewater Dr, Orlando, FL 32804 · Permanent Food Service · License 5813505
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (3 fixed by the Aug 4 follow-up, 1 fixed on the spot), 7 intermediate (1 repeat), 5 basic (2 repeats); intermediate violations cost 18 at most-37
- Complaint after follow-up on Jul 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score51
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 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
- 1st follow-up visitJul 31, 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.
10 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cubed cheese 51°F, cooked sausage 53°F
Administrative complaint
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
More time given
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
More time given
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.
More time given
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 21, Wiping cloths and linens: Clean linens stored in improper location.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
On countertop at cook line garlic in oil (65°F - Cold Holding)used for knots. Product left out on countertop during busy hours. Used on previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On countertop at cook line garlic in oil (65°F - Cold Holding)used for knots. Product left out on countertop during busy hours. Used on previous day. SEE STOP SALE Recommend placing on time control or keeping below 41°F at all times In countertop reach-in cooler above pizza make station cubed cheese (53°F - Cold Holding); cooked sausage (56°F - Cold Holding)
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Counter in front of pizza oven. Pizzas being cut on unprotected reach-in cooler top. Parmesan and spices on same space are not covered. Pizza by the slice on rolling rack have no physical barrier between display location and customers. Rack moved further behind counter. Physical barrier must be installed at counter space in front of pizza oven
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical stereos stored above single service cups
Fixed on the spot
Intermediate7
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Repeat violation
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.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Table mounted can opener blade is soiled
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Behind front counter
No paper towels or mechanical hand drying device provided at handwash sink.
Hand wash sink on cook line
No soap provided at handwash sink.
Behind front counter and by dish washer
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of cooking oil stored on the floor in rear room
Repeat violation
Code 21, Wiping cloths and linens: Clean linens stored in improper location.
Interior rear storage hallway. Linens/towels stored below chemicals
Fixed on the spot
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Plates and pizza pans in reach of customer dining area are not inverted
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Over dish area
Repeat violation
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Operator charges 3% for credit card use. Only posted at register. Emailed bulletin
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.