Rosemont Pizza
5740 N Orange Blossom Trl, Orlando, FL 32810 · Permanent Food Service · License 5814972
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
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 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F
Marinara in crock pot at 115f, operator turned up temperature
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Windex in spray bottle sorted by opened pizza boxes
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Lids to all sauces in squeeze bottles ay make station are all heavily soiled
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Blue cleaner in spray bottle not labeled
Fixed on the spot
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. Cook on line employees for 6 months has no food safety training
Basic6
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Glass cooler in kitchen is soiled Interior of upright freezer soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Table holding portable table top fryers is soiled with grease and old food debris Baskets to fryers soiled
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled by pizza station Wall soiled by 3 compartment sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Portable fryer on table with grease on walls as system is not under hood system
Floor soiled/has accumulation of debris by pizza oven
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.