DirtyFLRestaurant Inspection Data

CALIFORNIA PIZZA KITCHEN

CALIFORNIA PIZZA KITCHEN maintains a 2.6/5 food safety rating based on 8 health department inspections in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 8 reports on file

Salzedo Street
Florida, 33134
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13662549

Met Inspection Standards

1 int

  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at dish area. Operator added paper Corrected On-Site - From follow-up inspection 2026-04-07: **Time Extended**

3/30/2026· 2w ago

Visit ID: 13532167

Follow-up Inspection Required

1 high, 3 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dishwasher
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At bar. Operator removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at dish area
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm quaternary. Operator changed solution 300ppm quaternary Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers at cook line
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature 147F Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar. Operator cleaned during inspection Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at dish area. Operator added paper Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, cut cabbage, cooked corn at walk in cooler. Per manager made Saturday night

10/2/2025· 6mo ago

Visit ID: 13531696

Met Inspection Standards

1 high, 2 int, 4 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager wiped machine. Corrected On-Site - From follow-up inspection 2025-10-02: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-02: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On pans and plastic containers. Management added dishes back to dish. **Corrective Action Taken** - From follow-up inspection 2025-10-02: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker on the cook line counter. Management asked staff to wash avocados and remove stickers. **Corrective Action Taken** - From follow-up inspection 2025-10-02: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. 1 at bar. - From follow-up inspection 2025-10-02: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. R bar management filled. Corrected On-Site - From follow-up inspection 2025-10-02: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar. Management filled Corrected On-Site Repeat Violation - From follow-up inspection 2025-10-02: **Time Extended**

9/26/2025· 6mo ago

Visit ID: 10931682

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager wiped machine. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On pans and plastic containers. Management added dishes back to dish. **Corrective Action Taken**
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker on the cook line counter. Management asked staff to wash avocados and remove stickers. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found. 1 at bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (45F - Cold Holding).less than 4 hours in the drawer. Management removed items and placed in another unit to cool. bean sprouts, ham (47F - Cold Holding) Ambient air 50plus. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. R bar management filled. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar. Management filled Corrected On-Site Repeat Violation

4/3/2025· 1y ago

Visit ID: 10732236

Met Inspection Standards

2 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over ready to eat veggies at pizza station. Operator immediately corrected Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle gun at bar. Slightly soiled. Operator immediately cleaned Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At pizza station . Operator immediately replenished Corrected On-Site

12/2/2024· 1y 4mo ago

Visit ID: 8728272

Met Inspection Standards

1 high, 1 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Wrong placement should be below splitter not above. **Corrective Action Taken**

4/26/2024· 1y 11mo ago

Visit ID: 8579297

Met Inspection Standards

4 basic

  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Splash bar area. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line. Corrected On-Site Repeat Violation

12/20/2023· 2y 3mo ago

Visit ID: 8350182

Met Inspection Standards

2 high, 1 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler main cookline, operator has work order in for it **Corrective Action Taken**
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In to go cooler Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer keg cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On main cook line cooler unit Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran dish machine at Dishwasher (Temperature 149F); reran and Dishwasher (Temperature 169F) Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta cooler-shrimp (61F - Cold Holding) Stocked recently, suggested rapid chill on item Retemped at raw shrimp 43F Main cooler- beans (46F - Cold Holding); quinoa (47F - Cold Holding); cheese (47F - Cold Holding) Suggest rapid chill. Retemped at beans 43F Quinoa 42F Cheese 43F Corrected On-Site Repeat Violation
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided for operator Corrected On-Site