PROCCOLINO'S RISTORANTE&PIZZER
4080 S GOLDENROD RD, Orlando FL 32822 · 2811221
Last inspected Jul 14, 2026 · 11 visits since October 2023
OCT 24
MAR 25
AUG 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 2 small flying insects at kitchen area not landing at any food contact surfaces. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020041101 | Aug 7, 2020 | Jan 4, 2021 | $100 |
Inspection history
11 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate11 Basic
What the inspector wrote — 11 findingsThe state's own report →
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Bowl or other container with no handle used to dispense food. Soufflé cup in broth make table Operator removed
Carbon dioxide/helium tanks not adequately secured. One not chained by bulk beverage Operator chained
Equipment in poor repair. Torn gasket white upright freezer cook line
Show the remaining 7 findings ▾
Floor tiles missing and/or in disrepair. Throughout prep area and storage area
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease trap
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Light shield damaged/in disrepair. Prep area and one in kitchen by stove and make table pulled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
Reach-in cooler interior/shelves have accumulation of soil residues. Drawers in make table pulled
Wet wiping cloth not stored in sanitizing solution between uses. Make table and cook line Operator removed
Nov 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both of the restrooms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Multiple tile missing at the Back of the house area.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Single-service articles not stored inverted or protected from contamination. To go pasta container not inverted at storage shelve kitchen area.
Unpackaged food not protected from environmental sources of contamination during preparation. Observed employee hold bags of ice at his dirty apron then added the ice over chicken wings to cool down.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Nov 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answering his phone and clean the table with cloth then heading to prepare food without a hand wash or changing gloves. Spoke to manager and he wash his hand.
Live, small flying insects found Observed 2 small flying insects at kitchen area not landing at any food contact surfaces. Next routine visit per supervisor.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over mozzarella cheese at the walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back table the one facing the stove top part; ricotta cheese (45F - Cold Holding); mozzarella cheese fresh (45F - Cold Holding); heavy cream (47F - Cold Holding) chicken wings cooked left outside next to fryer (67F - Cold Holding) Repeat Violation** Operator stated all the food out for less than 2 hours bans added ice to cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table marinara (119F - Hot Holding); meatballs (109F - Hot Holding); pomodoro sauce (109F - Hot Holding) Operator forget to turn the hot hold on and it's only been at the hot hold less than 2 hours operator reheat all the food to 165f
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 soap provided at handwash sink. The employee hand sink back area next to the mop sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. lasagna cooked 11-1 no label.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. lasagna cooked 11-1 no label.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label at the dish area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both of the restrooms.
Bowl or other container with no handle used to dispense food. Portion cup used as scoop at the chicken broth.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Faucet/handle missing at plumbing fixture. Cold water faucet missing at the Employee hand sink back of the house.
Floor soiled/has accumulation of debris. Throughout kitchen.
Floor tiles missing and/or in disrepair. Multiple tile missing at the Back of the house area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in hot water at 81f.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Single-service articles not stored inverted or protected from contamination. To go pasta container not inverted at storage shelve kitchen area.
Unpackaged food not protected from environmental sources of contamination during preparation. Observed employee hold bags of ice at his dirty apron then added the ice over chicken wings to cool down.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over tiramisu and pepperoni in reach in freezer by back door. Operator switched whole freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table meatballs (48F - Cold Holding); diced tomatoes (47F - Cold Holding); Operator discarded before recorded stop sale
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 cannot be determined. Pizza in display case time marked 12:30 from yesterday. Operator said for 30 minutes and time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer by back door
Handwash sink not accessible for employee use at all times. Front counter blocked by fan
No paper towels or mechanical hand drying device provided at handwash sink. Espresso area
Spray bottle containing toxic substance not labeled. Bottle of degreaser by 3 compartment sink Operator labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Cleaned and sanitized equipment or utensils not properly stored. Clean plates and cups stored next to hand wash sink with no barrier to protect from splash in espresso area Operator switched set up
Current Hotel and Restaurant license not displayed. 2025 displayed
Floor tiles missing and/or in disrepair. Throughout kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door
In-use spatula stored in cracks between pieces of equipment. Spatula and scraper in between cooler and prep table
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of dusty oven Operator put on top of pizza pan
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86F Operator removed and washed, rinsed and sanitized dishes
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Storing mozzarella sticks in freezer Operator lined pans with food safe liners
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calimari over cooked pasta in reach in freezer by back door Operator switched
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled not used today
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. New employee started last week. Operator had him fill out form
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both guest bathrooms
Cardboard used to line food-contact pans in freezer Pans where frozen mozzarella sticks are stored in freezer. Operator removed
Employee with no hair restraint while engaging in food preparation. Employee prepping dough Operator gave him a hat.
Floor tiles missing and/or in disrepair. Throughout kitchen
Food stored on floor. Plastic bottles of drinks in storage unit Operator over
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of soiled oven Had operator put on top of pizza pan
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of pizza make table
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Container of medicine improperly stored. By utensils set ups in dining room Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and pork over bags of French fries in white freezer in storage room Operator switched
Equipment drain line draining into handwash sink. In espresso area Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Operator filled
Spray bottle containing toxic substance not labeled. Bottle of degreaser in kitchen Operator labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Bowl or other container with no handle used to dispense food. Soufflé cup in chicken broth Operator removed
Buildup of food debris/soil residue on equipment door handles. Pizza make table
Carbon dioxide/helium tanks not adequately secured. In back storage area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, light lenses in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In server area Operator flipped
Floor tiles missing and/or in disrepair. Kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area Handwashing sink in espresso area
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of pizza make table
Wall soiled with accumulated grease, food debris, and/or dust. In kitchen and prep area
Wet mop not stored in a manner to allow the mop to dry.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook drank from a water bottle and did not take off gloves and wash hands and put on new gloves.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 114F. Operator turned stove higher Recheck166F
Non-food grade paper/paper towel used as liner for food container. Paper towel in pan of cooked eggplant
Operating with an expired Division of Hotels and Restaurants license. Operator paid.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over chocolate cake in freezer in storage room
Time/temperature control for safety food cold held at greater than 41F Top part ofMake table across from grill on time plan; cooked pasta (54F - Cold Holding) per operator less than2hours.put in freezer to rapid chill recheck in30 minutes 43Fcooked chicken (54F - Cold Holding)per operator less than 2 hours put in freezer to rapid chill recheck 30minutes43F
Handwash sink not accessible for employee use at all times. By pizza make table
No paper towels or mechanical hand drying device provided at handwash sink. Coffee area.
Spray bottle containing toxic substance not labeled. Degreaser hanging on dump sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Cardboard used to line food-contact shelves. In freezer by back door under prepped lasagna.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Light lenses and vents in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes in server area.
Cleaned and sanitized equipment or utensils not properly stored. Clean wine glasses in server area stored under soap dispenser.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. By dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on pizza make table
Stored food not covered. Cooked egg plant I walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Throughout
Water leaking from pipe and/or faucet/handle. Water dripping in walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm. Operator made new water 50ppm
Feb 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over pasta in upright freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 54f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 54f ineffective ice bath. Educated on proper ice bath.
Equipment drain line draining into handwash sink. Tube from espresso machine.
No paper towels or mechanical hand drying device provided at handwash sink. Server area by espresso machine.
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. Blank forms on hand, operator started having employees present reading and signing.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.. Both.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish areas.
Duct tape used to repair nonfood-contact surface. Drop in freezer top.
Employee with no hair restraint while engaging in food preparation. Pizza guy.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Several in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. White upright freezer.
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped lettuce (50F - Cold Holding)recheck in 30 minutes 43F shredded cheese (50F - Cold Holding)recheck in 30 minutes 42F Per operator less than 2 hours put in freezer to rapid chill.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen and walk in cooler.
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority6 Intermediate15 Basic
Show 24 findings ▾
Non-food grade paper/paper towel used as liner for food container. Egg plant in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped lettuce (50F - Cold Holding)recheck in 30 minutes 43F shredded cheese (50F - Cold Holding)recheck in 30 minutes 42F Per operator less than 2 hours put in freezer to rapid chill.
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 cannot be determined. Pizza not time marked at time of arrival.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ricotta cheese from yesterday Milk in glass door cooler in server area..
Handwash sink not accessible for employee use at all times. By front counter blocked by stool and trash can.
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. Handwash sink in dining room by coffee station. By front counter.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna Egg plant.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Pizza make table reach in cooler yogurt.
Equipment in poor repair. Freezer lid in storage area.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen and walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. White upright freezer in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bread crumps in storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove.
Light not functioning. Several in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In several units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under beverage machine in server area. Fan over pizza make table.
Reach-in freezer.interior/shelves have accumulation of soil residues. White upright freeezer in kitchen.
Stored food not covered. Sausages in reach in freezer bag is torn. Manager rebagged.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Pesticide-emitting strip present in food prep area. By mixer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings in walk in cooler 44-48F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings in walk in cooler 44-48F.
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 and cannoli cream in glass door cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in coolers.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dining room area by coffee machine. By glass door cooler.
Buildup of food debris/soil residue on equipment door handles. Make lines
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By coffee area in dining room. Throughout kitchen and prep area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt in reach in cooler and banana on top of make line.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen and prep area. Walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under beverage machine. Walk in cooler fans.
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza make table
Stored food not covered. Chicken wings in walk in cooler. Discarded. Egg plant.
Wet wiping cloth not stored in sanitizing solution between uses. Back prep area and on the make line.
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.