MISTER O1 EXTRAORDINARY PIZZA
1210 S INTERNATIONAL PKWY 108, Lake Mary FL 32746 · 561-631-9035
Last inspected Jun 11, 2026 · 6 visits since October 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken (46 - Cold Holding). Manager states held out for less than 1 hour during cooler cleaning.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017006116 | Dec 21, 2016 | Feb 24, 2017 | $200 |
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - Roberto F. Exp 6/10/25
Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer
Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filter for ice machine has date January 2025
Equipment and utensils not properly air-dried - wet nesting.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over cut lettuce
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided to operator
Equipment and utensils not properly air-dried - wet nesting.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado at make line cooler
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken (46 - Cold Holding). Manager states held out for less than 1 hour during cooler cleaning.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - found house made pizza sauce 68f-72f in walk-in cooler stored in deep, large, closed containers. Advised operator to cool uncovered in sallow pans
Covered waste receptacle not provided in women's bathroom.
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair. - deep grout lines causing retention of standing water
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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 the dishwasher several times and it turned test strip black
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the pizza station. Operates has stickers for four hours. Emailed operator time plan
Cutting board has cut marks and is no longer cleanable. Medium green cutting board
Nothing was found. The inspector recorded no violations at all.
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.