PARK PIZZA & BREWING COMPANY
6941 LAKE NONA BLVD · ORLANDO · Orange County · FL 32827
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 1
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (45F – Cold Holding) for less than 2 hours, operator stated the door have been open and closed. Advised to keep door closed to ensure temperature drops to at least 41F. **Corrective Action Taken**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator cleaned it. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink. Pizza station, operator added soap. **Corrected On-Site**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Claude Eba 9/29/2019. **Repeat Violation**
Basic 4
16-03-4Basic – Accumulation of debris inside warewashing machine.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Pizza station, operator removed knives **Corrected On-Site**
36-50-4Basic – Unclean building components, attachments or fixtures. Observed fan covers from walk in cooler dusty
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Sugar, flour and panko needed label. Operator labeled. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 14, 2026 1:21 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.