JERSEY SPOT PIZZA AND PASTA ORLANDO
3920 N DEAN RD STE 400, Orlando FL 32817 · 4076779000
Last inspected Apr 8, 2026 · 11 visits since September 2023
JAN 25
MAY 25
SEP 25
JAN 26
APR 26
— STEADY
5 inspections within 43 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 1small flying insect on mop sink area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016028782 | Apr 7, 2016 | Jul 7, 2016 | $200 |
Inspection history
11 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Live, small flying insects found 1small flying insect on mop sink area
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. Per operator slices has been on time for 1.5 hrs. Operator wrote time
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a few days ago with no date marking.
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. No food reporting agreement for employees, inspector provided printed copy and employee signs
Show the remaining 5 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided copy via email Corrective Action TakenCorrective Action Taken**
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings prepared two days ago no date marked.
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Water leaking from pipe and/or faucet/handle. Leak from pipe under sink in dish area
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate12 Basic
Show 19 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, ricotta, fresh mozzarella opened a few days ago with no date marking
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in cook line.
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. Missing for last 2 hired employees. Employees filled out during inspection.
No soap provided at handwash sink. No soap in hand sink located in prep area, soap added
Records/documents for required employee training do not contain all of the required information. Missing completion date
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not sanitizing. Operator had three compartment sink set up at time of inspection.
Equipment in poor repair. Gasket on reach in cooler a crossed from fryers.
Floor area(s) covered with standing water. Standing water on floor under three compartment sink.
Floor soiled/has accumulation of debris. Spill on floor under fryers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on pizza station
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler located prep area.
Soiled dry wiping cloth in use, multiple soiled towels on floor in cook line.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Not enough lighting on dish and prep area. Had to use flash light.
Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind grill and flat top. Debris on wall on prep area. Walls on dish area
Nov 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Debris on slicer, last used yesterday
Accumulation of debris inside warewashing machine.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler located on pizza station
Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line, prep area, dish area and mop sink area.
Sep 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken cutlets stored over onions rings on reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over eggplant in reach in coller located on prep area.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/ preparation. See stop sale. Provolone 9-11- 2025 Fettuccine 9-9-2025 Penne pasta 8-30-2025 Sliced turkey 9-10-2025
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Provolone 9-11- 2025 Fettuccine 9-9-2025 Penne pasta 8-30-2025 Sliced turkey 9-10-2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken kept overnight in prep cooler with temperature of 46F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken stored on cooler on prep area with temperature abuse of 47F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened last week no date marked. Milk opened three days ago no date marked Ham opened four days ago with no date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris on slicer, last used yesterday
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris inside warewashing machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on prep area with temperature abuse of 50F
Cutting board has cut marks and is no longer cleanable. Grooved cutting on make table in cook line
Floor soiled/has accumulation of debris. Grease on floor under stove Debris on floor under three compartment sink
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler located on pizza station
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies made in restaurant and kept in front counter for grab and go.
Reach-in cooler interior/shelves have accumulation of soil residues. Debris on pizza station reach in cooler Debris on prep station reach in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line, prep area, dish area and mop sink area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm.
May 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
May 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Operating with an expired Division of Hotels and Restaurants license.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground sausage stored over night in reach in cooler across from pizza oven with temperature of 63F. Sliced meatballs kept overnight in reach in cooler across from pizza oven with temperature of 53F. Feta cheese 52F over 4 hrs Fresh mozzarella over 4 hrs 52F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground sausage kept overnight in reach in cooler across from pizza oven with temperature of 63F. Stop sale Sliced meat balls kept overnight on reach in cooler across from pizza oven with temperature of 53F. Stop sale Ricotta cheese kept in reach in cooler across from pizza oven for less than 4 hrs with temperature of 51F Sliced sausages kept in reach in cooler across from pizza oven for less than 4 hrs with temperature of 55F. Garlic oil kept on reach in cooler make table across from stove for less than 4 hrs with temperature of 61F Fresh mozzarella kept on reach in cooler make table across from flat top with temperature of 52F for over 4 hrs Feta cheese kept in reach in cooler make table across from flat top with temperature of 52F for over 4 hrs All items kept for less than 4 hrs placed in walk in cooler
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. Pizza slices kept at room temperature at 2:00 pm
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in ladies bathroom
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. No proof for employee who has been working for a week.
Cutting board has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Oil spilled behind reach in freezer in cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust
Jan 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Debris in reach in cooler located in prep area.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area and behind three bay sink.
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine with 0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage, diced ham, ground beef kept overnight in reach in cooler across from pizza oven with temperature of 48F.
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. No time marked on pizza slices. Per owner they were made at 11:00
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham, cheesecake and tiramisu opened two days ago no date marking.
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. No proof for some employees.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza slices kept on time. Inspector will provide form.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates kept in cook line counter facing up.
Employee with no beard guard/restraint while engaging in food preparation.
Reach-in cooler interior/shelves have accumulation of soil residues. Debris in reach in cooler located in prep area.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area and behind three bay sink.
Mar 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Soda cups next to soda machine
Single-service articles not stored inverted or protected from contamination. Disposable plates stored facing up in cook line.
Single-service items for customer self-service not properly protected to prevent contamination. To-go containers displayed in front area, without protection
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled next to pizza station and wall next to mop sink
Sep 15, 2023Inspection 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 ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppmOperator added bleach to bucket and ran machine. 50 ppm.
Employee with no hair restraint while engaging in food preparation.
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.