Diginos Pizza Bar & Grill
1271 Semoran Blvd SR 436, Casselberry, FL 32707 · Permanent Food Service · License 6904975
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (fixed on the spot), 8 intermediate (1 fixed on the spot, 2 repeats), 6 basic (1 repeat); intermediate violations cost 18 at most-34
- Extension granted on Sep 10, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 10, 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
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- butter stored on prep table less 4 hours. Operator placed in walk-in cooler. -butter (71°F - Cold Holding)
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
- raw beef stored over unwashed vegetables. Operator corrected
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
- raw beef stored over bread. Operator corrected
Fixed on the spot
Intermediate8
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
-1 new hire - employee signed
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- no chlorine test strips.
Repeat violation
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
- hot water very slow at hand sink in kitchen area.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. -hand sink next to 3 compartment sink.
Repeat violation
Handwash sink used for purposes other than handwashing.
- front counter hand sink used as dump sink.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - establishment has a large three compartment sink, but has removed dish machine.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
- bulk flour in kitchen. Operator corrected
Fixed on the spot
Code 10, In-use utensils properly stored: Scoop handle in contact with flour in kitchen.
Operator corrected
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
- Togo containers stored on floor in kitchen.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- both back doors
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance.
- kitchen area.
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.