Dalli's Pizza
101 N Country Club Rd 104A, Lake Mary, FL 32746 · Permanent Food Service · License 6904479
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority, 2 intermediate (1 fixed on the spot), 8 basic-37
- Safety score63
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 visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
PIZZA STATION - sausage (52°F - Cold Holding); - shredded cheese (50°F - Cold Holding); - tcs pizza sauce (49°F - Cold Holding) Observed top side of pizza cooler. Operator states less than 4 hours. Operator states lid left open too long. - chicken broth (67°F - Cold Holding). Observed on counter. Operator moved to cooler
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
- marinara sauce (44f-52f - Cooling). Operator states prepared yesterday
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw burger over fully cooked chicken wings at cookline
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- can opener blade
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
- hand wash sink at pizza station storing pizza equipment
Fixed on the spot
Basic8
Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish trays
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- area between flip top cooler doors - walkin cooler shelves
Buildup of food debris/soil residue on equipment door handles.
- cookline cooler doors
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
- back door
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- acoustical ceiling tiles in kitchen
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
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.
- pack of cigarettes on shelf over cookline
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.