Marco's Pizza
4372 W Vine St, Kissimmee, FL 34746 · Permanent Food Service · License 5911059
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection1 high priority (fixed on the spot), 5 basic (1 repeat)-9
- Safety score91
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 15, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer and soap chemicals stored over poppi drinks on shelving next to mop sink. Operator rearranged.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour in bulk container ext to oven. Operator labeled.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Several lids on prepped foods in walk-in cooler, one in reach-in cooler. Operator discarded.
Fixed on the spotRepeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler below maketable at 54°F, viewed on display. Cooked sausage in cooler temping 55°F, per operator held in cooler less than 4 hours. Advised operator to move all TCS items to walk-in cooler or other working cooler.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Ceiling has leak at front counter due to heavy rain. No food nearby.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vent above prep sink dusty.
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.