CALIFORNIA PIZZA KITCHEN
4200 CONROY RD, Orlando FL 32839 · 407-248-7887
Last inspected Apr 7, 2026 · 8 visits since December 2023
APR 24
DEC 24
APR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 23 points off where it started.
Live, small flying insects found. 1 at bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at dish area. Operator added paper
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar. Operator cleaned during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at dish area. Operator added paper
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
Floor soiled/has accumulation of debris. Under dishwasher
In-use wet wiping cloth/towel used under cutting board. At bar. Operator removed
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at dish area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm quaternary. Operator changed solution 300ppm quaternary
Working containers of food removed from original container not identified by common name. Multiple containers at cook line
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects found. 1 at bar.
No paper towels or mechanical hand drying device provided at handwash sink. R bar management filled.
No soap provided at handwash sink. Bar. Management filled
Accumulation of black/green mold-like substance in the interior of the ice machine. Manager wiped machine.
Current Hotel and Restaurant license not displayed.
Old labels stuck to food containers after cleaning. On pans and plastic containers. Management added dishes back to dish.
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.
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects found. 1 at bar.
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.
No paper towels or mechanical hand drying device provided at handwash sink. R bar management filled.
No soap provided at handwash sink. Bar. Management filled
Accumulation of black/green mold-like substance in the interior of the ice machine. Manager wiped machine.
Current Hotel and Restaurant license not displayed.
Old labels stuck to food containers after cleaning. On pans and plastic containers. Management added dishes back to dish.
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.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle gun at bar. Slightly soiled. Operator immediately cleaned
No soap provided at handwash sink. At pizza station. Operator immediately replenished
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over ready to eat veggies at pizza station. Operator immediately corrected
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Wrong placement should be below splitter not above.
Ice scoop handle in contact with ice.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Food stored in a location that is exposed to splash/dust. Splash bar area.
No handwashing sign provided at a hand sink used by food employees.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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)
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
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
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gaskets on reach in cooler main cookline, operator has work order in for it
Opened employee beverage container in a cold holding unit with food to be served to customers. In to go cooler
Standing water in bottom of reach-in-cooler. Beer keg cooler
Wet wiping cloth not stored in sanitizing solution between uses. On main cook line cooler unit
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.