DirtyFLRestaurant Inspection Data

UNO PIZZERIA & GRILL

With 6 documented inspections, UNO PIZZERIA & GRILL in KISSIMMEE has achieved a 2.2/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13557945

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty over prep area and cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in some coolers throughout facility, at cookline and front counter area. Interior of reach-in cooler at start of cookline, the sides.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to small sauce containers at salad bar. Operator moved. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes over bags of spinach and cut lettuce mix. Operator moved. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is placed at top of four way splitter and not at bottom ends, educated operator.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

10/23/2025· 4mo ago

Visit ID: 10941968

Met Inspection Standards

1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at prep area by prep sink dusty. Hood above retherm dusty.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Temperature dishmachine at bar, heat strip did not change color.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar had brush and bottle of soap inside. Handwashing sink at waitstaff area with soda machine had glass cup inside. Operator removed. Corrected On-Site

4/29/2025· 10mo ago

Visit ID: 10733692

Met Inspection Standards

1 high, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep line
  • 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket stored in correct position, however it is stored on top of soiled ice machine. Operator immediately removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on stove 113F. Operator immediately reheated to boiling water. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of pizza oven. Operator has cleaning scheduled for tomorrow - interior and top of salamander - interior of both microwaves. Slightly soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine Top of pizza oven Gaskets inside fry freezer Sides of coolers/ freezer on line Piping above salamander Under microwaves ( operator cleaned. Corrected on site)
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic and metal containers on dish storage shelf
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under 2 comp sink in back prep area
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot boxon line : marinara 108F 1hr per operator. Operator immediately moved to stove to reheat to 165F for temperature recovery. Rechecked 165F Corrected On-Site

12/3/2024· 1y 3mo ago

Visit ID: 8736313

Met Inspection Standards

2 high, 7 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person cutting vegetables wearing bracelet. Operator immediately removed
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at pizza station
  • 38-01-4:Basic - Light shield damaged/in disrepair. Cracked light shield in chemical closet
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Pizza pie shelves at pizza station -Gaskets in pizza station cooler, fry freezer, and cooler under steamwell by ice machine -Top of little warmer cabnet that's under prep station
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Chicken tenders freezer, and cheese cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. pizza station cooler and cooler under steam well by ice machine
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station cooler: marinera; (53F - Cold Holding) raw sausage ; (53F - Cold Holding); less than 4hrs per operator. Operator put marinera in walk in cooler and put ice on sausage for temperature recovery **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fresh Garlic in margarine 83F, at grill less than 4hrs per operator. Advised operator that fresh garlic in any oil Or butter substance must be kept at either 135F or 41F , operator immediately placed in cooler for temperature recovery **Corrective Action Taken**

3/28/2024· 1y 11mo ago

Visit ID: 8530089

Met Inspection Standards

2 high, 2 int, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing by mop sink
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Pizza cutter stored in between make table and reach in cooler
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at server station Emailed operator hand wash sign **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in coolers at cooks line
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to cooked bacon son flat top grill at cooks line Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes stored on floor at stock area
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind mixer at prep area
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Sink at cooks line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pasta at walk in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes-50F:sour cream-46F . Per operator from walk in to from counter less than two hours
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

10/17/2023· 2y 4mo ago

Visit ID: 8357288

Met Inspection Standards

1 int, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In the kitchen
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Placed inside of the flour and cornmeal in the dry storage area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled, hood filter . grease, food debris, dirt, or dust. pizza oven conveyor belt, exterior of grill Exterior of the stove, exterior of warming box, clean dish rack , exterior of the ice machine Create date: 2023-06-13
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the clean storage rack
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed on the cutting board in the kitchen Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener soiled