JUNIORS PIZZA AND MORE

Name: JUNIORS PIZZA AND MORE
Address: 3920 N DEAN RD STE 400, ORLANDO, FL, 32817, US
Rating: 48.5

3920 N DEAN RD STE 400, ORLANDO, FL 32817

License #5811141

🍕 Pizza/Italian ℹ️

48.5 Grade F / 100

Failing Health Score

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Latest inspection

January 21, 2026 · 19 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

JUNIORS PIZZA AND MORE in ORLANDO currently holds an InspectFL Health Score of 48.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 74 total violations — 16 critical, 17 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on January 21, 2026 shows 19 observation rows: no critical rows, 7 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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JUNIORS PIZZA AND MORE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[16-55-4] 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.
[14-11-5] Equipment in poor repair. Gasket on reach in cooler a crossed from fryers.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor under three compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Spill on floor under fryers .
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on pizza station
[02D-03-4] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler located prep area.
[21-10-4] Soiled dry wiping cloth in use, multiple soiled towels on floor in cook line.
[38-02-4] 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 .
[36-27-5] 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
[02C-03-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in cook line.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. No soap in hand sink located in prep area, soap added
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Missing completion date

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[14-74-7] 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting on make table in cook line
[36-73-4] Floor soiled/has accumulation of debris. Grease on floor under stove Debris on floor under three compartment sink
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler located on pizza station
[02D-03-4] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Debris on pizza station reach in cooler Debris on prep station reach in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line, prep area , dish area and mop sink area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm.
[08A-02-6] 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.
[08A-05-6] 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.
[02C-01-5] 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
[01B-24-5] 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
[01B-02-5] 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.
[03A-02-5] 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 .
[02C-03-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Debris on slicer , last used yesterday
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Oil spilled behind reach in freezer in cook line .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust
[22-41-4] 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
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] 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
[03A-02-5] 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
[03F-02-5] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in ladies bathroom
[11-26-1] 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 .