SINGAS PIZZA
2921 S ORLANDO DR SANFORD, SUITE #162,
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in dry storage room
- 36-36-4:Basic - Ceiling tile missing. - in dry storage room
- 21-05-5:Basic - Cloth used as a food-contact surface. - used to line containers of ready to eat produce
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers soiled
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - various tools and construction hardware stored above bottled drinks and meat slicer
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee took order at front counter, and took order over phone, no hand wash before gloves. After quick re-education, employee washed hands. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Alfredo sauce date marked 1/24. See stop sale
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in triple sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer stored in dry storage room
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - establishment using wiping cloths to dry hands after hand washing
Food safety inspection conducted on 2/3/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).