Ginos Pizza and Pasta
43 Alafaya Woods Blvd, Oviedo, FL 32765 · Permanent Food Service · License 6902321
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (2 fixed by the Oct 22 follow-up, 1 fixed on the spot), 5 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most-35
- Safety score65
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 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
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.
More time given
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
More time given
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
Proof of required state approved employee training not available for some employees.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Sandwich unit; feta cheese (51°F - Cold Holding); sliced ham (49°F - Cold Holding); cut tomatoes (52°F - Cold Holding); hard boiled eggs (52°F)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sandwich unit; feta cheese (51°F - Cold Holding); sliced ham (49°F - Cold Holding); cut tomatoes (52°F - Cold Holding); hard boiled eggs (52°F)
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee touched cooked pizza with bare hands Operator discarded pieces and remade
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Most items date marked
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.
Provided operator a copy and employees working signed
Fixed on the spot
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Robert and Phil have been managers for more than 30 days
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Only have 2 certificates available.
Basic13
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing ground beef and pork sausage in bucket at room temperature. Operator put in reach in cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: food not covered.
Items in steam well not covered and protected from contamination
Food stored on floor.
Bucket with raw ground beef and pork sausage on floor in prep area Operator put in reach in cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Pizza peels on top of soiled oven
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Not turned on at gelato station Operator turned on
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
3 hanging on oven Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open cup of drink on top of make table in kitchen Operator discarded
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee breading chicken He discarded
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé cups in spices in storage room
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Throughout
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Burner grill Back splash to grill Vents in hood
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Pots in storage room also on floor
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum pans on shelf in storage 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.
- 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.