Pizzeria Del-Dio
3210 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5812047
What drove the grade
Spray bottle containing toxic substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 intermediate (1 fixed on the spot), 5 basic-10
- Safety score90
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 1, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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.
-provided and filled out
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-Spray bottle with red substance at 3 compartment sink
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-pizza cooler seals torn
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-reach in cooler seals soiled
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-plates at serve counter, access to guests -bowls in dish washing area
Equipment and utensils not properly air-dried - wet nesting.
-above 3 compartment sink
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-hand wash sink faucet handles next to 3 compartment sink
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.