DirtyFLRestaurant Inspection Data

PIAZZA ITALIA

PIAZZA ITALIA has 6 health inspections on file for its ORLANDO location, with an overall rating of 1.3/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

9685 LAKE NONA VILLAGE PL #105

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13470483

Met Inspection Standards

2 high, 2 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of corn oil by prep area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Several bottles of milk in walk in cooler
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler at cooks line Corrected On-Site
  • 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. Scoop handle in direct contact with flour at prep area Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen clams stored over ice cream
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser stored with cooking oils at cooks line. Operator moved Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dish machine area blocked with crate Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Vinegar in generic spray bottle at cooks line

7/23/2025· 7mo ago

Visit ID: 10905529

Met Inspection Standards

1 high, 4 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at front counter next to hand washing sink Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Milk and juice stored on floor of walk in cooler under shelving
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between interior lid of make table at reach in cooler next to hot well
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza utensils stored in 82F water at front counter
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Semolina in white container at prep area
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen clams stored over ice cream at reach in freezer across from storage shelves
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stationary can opener on prep table
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at front counter was blocked by prep table Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in generic spray bottle with no label at cooks line

5/7/2025· 10mo ago

Visit ID: 8993956

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in parmigiana in server cooler up front. Employee removed it. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bag of baguettes in brown bag stored directly on floor next to pizza oven. Chef moved to shelf. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 117F water, chef increased heat **Corrective Action Taken** Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F - Cold Holding); mozzarella (49F - Cold Holding); cut tomatoes (47F - Cold Holding), items were put in unit before lunch, unit is under repair, part is here waiting on tech. Relocated all tcs foods to cooler next to it to maintain temperatures **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles in server area are heavily soiled. Corrected On-Site

10/2/2024· 1y 5mo ago

Visit ID: 8727632

Met Inspection Standards

3 high, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates above make table not inverted.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between make table lids. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water water at cooks line, with water temping 83F.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler thermometer showing 47F but items are temping 41F or below.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen fish stored over ready to eat desserts, Raw frozen beef over tiramisu, Raw chicken over raw beef and prosciutto. All items in reach in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta, ham, sliced tomato, chicken, all items temping between 47F-50F. Per operator everything was in reach in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta, ham, sliced tomato, chicken, all items temping between 47F-50F. Per operator everything was in reach in cooler overnight. Facility has adequate refrigeration.

4/11/2024· 1y 11mo ago

Visit ID: 8516074

Met Inspection Standards

2 high

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed lemons in to go black bags in reach in freezer, operator put them inside a food contact bag. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked pasta under raw steak and raw shrimp. Operator moved pasta to be on top of the raw items. Corrected On-Site

10/3/2023· 2y 5mo ago

Visit ID: 8349456

Met Inspection Standards

3 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee mug on top of prep table
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Pizza slicers in water temperature of 70F Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bins Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area 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. Tiramisu made on 10/1 without label Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with clear liquid with out label Corrected On-Site Repeat Violation