Sodough Square

12226 Coporate Blvd. , Ste 118, Orlando, FL 32817 · Permanent Food Service · License 5814693

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 28, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 9 basic
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug282026

Routine inspection

13 violations found

First visitAug 28, 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.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Meatballs with date marked of 8-14-2026 , operator discarded Corrected On-Site Corrected On-Site Repeat Violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cut cherry tomatoes (48°F - Cold Holding) kept overnight in reach in cooler, ricotta in pipping bag kept in cooler for 2.5 hrs 52°F - Cold Holding); ricotta in container (45°F ); kept in cooler for for 1.5 hrs . Operator placed items in cooler and discarded sliced cherry tomatoes that were kept in cooler overnight .
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Expired test strips for chlorine sanitizer
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hands ink located by dish area blocked by fan. Inspector moved fan to be able to wash hands.
  Fixed on the spotRepeat violation
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk flour and sugar with no name , manager labeled. Corrected On-Site Corrected On-Site
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  Thermometer placed in the back of cooler . Inspector moved to front .
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Packs of water bottles stored on floor in front of oven. Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee preparing dough with a bracelet. Removed Corrected On-Site Corrected On-Site
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler located by kitchen entrance
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Debris in tall reach in coolers
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Walls in cook line
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee drink stored over make table on pizza station. Removed Corrected On-Site
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
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.