LE PIZZA

With 2 documented inspections, LE PIZZA in ORLANDO has achieved a 1.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 2 reports on file

404 E CENTRAL BLVD STE 102

★½☆☆☆ (1.5/5)

Based on 2 health inspection reports

All Inspection Reports

Visit ID: 10894698

Follow-up Inspection Required

1 high, 3 int, 2 basic

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw shell eggs over multiple ready to est customer food in cooler
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in dough prep cooler
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat foods in cooler
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink in back kitchen has towels and lids inside -Food debris in handsink in front line
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Warning

Visit ID: 10808370

Met Inspection Standards

2 high, 3 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. In starch container. Immediately removed Corrected On-Site
36-36-4:Basic - Ceiling tile missing. In storage room
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Starch container
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil over 4 hrs. At room temperature on top of cooler. Per operator . Operator immediately discarded Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil over 4 hrs. At room temperature on top of cooler. Per operator . Operator immediately discarded Corrected On-Site