Pizzany's
12062 Collegiate Way, Orlando, FL 32817 · Permanent Food Service · License 5811682
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 14 routine inspection8 high priority (7 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic-43
- Safety score57
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 visitJul 14, 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.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Marinara and meatballs reheating over 2 hrs within temperatures of 98°F and 99°F. Cooked chicken stored in reach in cooler across from stoves, cooling overnight with temperature of 52°F . Heavy whipping cream kept cold holding overnight in reach in cooler across from stove with temperature of 45°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Whipping cream stored in reach in cooler across from stoves with temperature of 45°F .
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked chicken kept cooling overnight in reach in cooler located across from stoves with temperatures of 52°F .
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Meatballs with temperature of 93°F and marinara 99°F both reheating for 2hrs 55 minutes .
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature.
Cheese pizza slices placed on time at 12:00 pm with no time marked . Employee wrote time Corrected On-Site Corrected On-Site
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Wrapped raw chicken stored over tortellini in reach in freezer. Properly stored
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken cutlet stored in same shelve as mozzarella cheese blocks and over cooked meatballs in walk in cooler. Cooked wings stored under raw shell eggs , properly stored Corrected On-Site Corrected On-Site
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Glass cleaner and Lysol stored next to pizza boxes . Removed by employee .
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Cheese cake, cannolis, red velvet cake , chocolate cake located in dinning room for grab and go.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer have debris
Repeat violation
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Spray bottle with blue chemical no label. Labeled by employee
Fixed on the spot
Basic10
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit in reach in cooler across from stoves.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs in door handle , removed Corrected On-Site Corrected On-Site Repeat Violation
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee open drink stored over table in were pizzas are cut . Cups removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No handle bowl use inside oregano, basil, pepper flakes. Employee removed
Fixed on the spot
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Both reach in coolers have debris.
Code 25, Single-service items: Single-service articles improperly stored.
Silver to go containers kept in. Cook line facing up.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Stained in ceiling tiles over stove
Floor soiled/has accumulation of debris.
Debris on floor under fryers Debris on floor under three compartment sink
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Co2 tanks not chained , employee chained Corrected On-Site Corrected On-Site Repeat 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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.