Stromboli's NY Pizzeria
13518 Summerport Village Pkwy, Windermere, FL 34786 · Permanent Food Service · License 5811880
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./cooked pasta cold holding at 45°F/less than 4 hours/moved to reach in freezer/rechecked 38°F/
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-10
- Extension granted on Oct 20Counts in full until a follow-up finds the problems fixed-3
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Mop sink basin only was added between a rolling rack of clean sheet pans and stand up floor mixer. Possible cross contamination can occur. No faucet at mop sink , no hot or cold running water for mop sink.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./cooked pasta cold holding at 45°F/less than 4 hours/moved to reach in freezer/rechecked 38°F/
Fixed on the spot
Intermediate1
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./for slice pizza up front/form emailed/printed/filled out by manager/
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over opened bag meatballs/walk in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Pizza station reach in cooler gaskets soiled.
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Based on the most current plan review from 2014, mop sink located next to water heater.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris./under cook line deep fryers.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured./near kitchen 3 compartment sink/
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.