Sal's Pizzabar
11020 Daryl Carter Pkwy Ste 120, Orlando, FL 32836 · Permanent Food Service · License 5815589
What drove the grade
Dishmachine not sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-12
- Safety score88
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 visitSep 8, 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.
5 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 cold held at greater than 41°F.
Checked temperatures steak 45/46°F mozzarella cheese 45°F stored inside reach in cooler less than 4 hours recommend quick chill product immediately.
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. Checked dish machine three times not sanitizing properly chlorine 0 ppm final rinse, owner notify dish machine company immediately. Rechecked dish machine manual prime sanitizer 50 ppm chlorine, recommend to check daily. Three compartment sink is set up wash, rinse, sanitizer checked quat ammonia 200 ppm.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bags of flour stored on the floor in the kitchen
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels stuck on plastic containers stored inside reach in cooler.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler has terrible flour accumulation left on the cabinet door pizza station #2. Observed reach in freezer has food crumbs left on the bottom located inside main kitchen.
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.