Solorzanos Pizzeria O Town

5250 International Dr Ste G10, Orlando, FL 32819 · Permanent Food Service · License 5815483

A
Grade A
Safety score 94 of 100
Latest visit: Aug 10, 2026

What drove the grade

Proof of required state approved employee training not available for some employees.Intermediate · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 10 routine inspection
    1 intermediate, 3 basic
    -6
  • Safety score94

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitAug 10, 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.

    4 violations found:

    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate1

    • Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.

      To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee missing training

    Basic3

    • Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

      Open drink above pizza station , operator removed

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      Bowl in container of yeast in reach in cooler, operator removed

      Fixed on the spot

      Ice buildup in reach-in freezer by prep table in back kitchen

    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.

Most cited

Food-contact surfaces designed and maintained2
Handwashing and hygienic practices1
Manager certification and employee training1