MARIO'S PIZZA
With 7 inspections documented, MARIO'S PIZZA maintains a 3.2/5 food safety rating in ORLANDO. Recent inspections show improving food safety practices.
Last inspection: 2 weeks ago · 7 reports on file
Curry Ford Road
Orlando, Florida, 32807
Orange County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 7 health inspection reports
All Inspection Reports
2/24/2026· 2w ago
Inspection #: 3603468
Call Back - Complied1/23/2026· 1mo ago
Visit ID: 13579375
Follow-up Inspection Required1 int, 1 basic
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler in kitchen Repeat Violation Warning - From follow-up inspection 2026-01-23: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2026-01-23: **Time Extended**
11/19/2025· 3mo ago
Visit ID: 10887798
Follow-up Inspection Required1 high, 1 int, 3 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in Parmesan cheese Operator removed Warning
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee chopping tomatoes He put on a hair net Corrected On-Site Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler in kitchen Repeat Violation Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza sauce and pizza slices not time marked Operator marked Corrected On-Site 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
3/12/2025· 1y ago
Visit ID: 8858659
Met Inspection Standards1 int, 4 basic
- 14-11-5:Basic - Equipment in poor repair. Glass door cooler doors in kitchen Operator holding shut with duct tape
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen very dusty blowing on chicken wings Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler kitchen
- 25-32-4:Basic - Reuse of single-service or single-use articles. Emptied ricotta cheese containers being reused for diced tomatoes in glass door cooler in kitchen
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer front counter area Operator labeled Corrected On-Site
8/13/2024· 1y 7mo ago
Visit ID: 8761680
Met Inspection Standards1 high, 2 int, 8 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in pan of ground steak Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top shelf of rack Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table in kitchen Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed a copy
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By hood
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in pan with chopped lettuce front counter Corrected On-Site
- 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. Gave operator a copy of
- 11-26-1:Intermediate - 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. Gave operator a copy of
9/7/2023· 2y 6mo ago
Visit ID: 8474448
Met Inspection Standards1 basic
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler in front dining area - From follow-up inspection 2023-09-07: **Time Extended**
8/16/2023· 2y 6mo ago
Visit ID: 8325037
Follow-up Inspection Required3 high, 2 basic
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several tiles hroughout kitchen Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler in front dining area
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ground beef over cooked chicken in glass door reach in freezer in kitchen
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (120F - Hot Holding); onions (112F - Hot Holding)in steam well. Operator states in unit less than 2 hours. Will reheat to proper temperature **Corrective Action Taken**