LITTLE ITALY

Name: LITTLE ITALY
Address: 2901 B-1 PARKWAY BLVD., KISSIMMEE, FL, 34747, US
Rating: 49.6

2901 B-1 PARKWAY BLVD., KISSIMMEE, FL 34747

License #5900962

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

49.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LITTLE ITALY in KISSIMMEE currently holds an InspectFL Health Score of 49.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 62 total violations — 7 critical, 7 major, 48 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 27, 2026 had no critical findings, but inspectors still documented 1 major and 5 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Call Back - Complied
[33-31-5] Unnecessary items/unused equipment on the premises. Make table at kitchen exit
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Both lights in walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At back door.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door and top of white chest freezer in prep area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime Deli slicer in prep area soiled with old food debris on blade. Mixer in prep area soiled with old flour on back shield and connecting components. Shelves holding clean pans soiled with grease like substance
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced ham 52°, sliced sausage 58°. Per operator in cooler overnight.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in flour and bread crumbs in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pass through on cooks line soiled with dust Top of pizza oven soiled with dust and food debris
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink has not been removed on cooks line. Hand washing sink has been turned off due to water leaking from plumbing.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At back door.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station soiled with old food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 52°, sliced sausage 58°. In reach in cooler overnight.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime Deli slicer in prep area soiled with old food debris on blade. Mixer in prep area soiled with old flour on back shield and connecting components. Shelves holding clean pans soiled with grease like substance
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Both lights in walk in cooler
[36-62-4] Light not functioning. 1 light inoperable in walk in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Multiple reach in coolers on cooks line
[33-31-5] Unnecessary items/unused equipment on the premises. Make table at kitchen exit

Call Back - Extension given, pending
[33-31-5] Unnecessary items/unused equipment on the premises. Make table near kitchen exit Coffee machine in expo area on counter near kitchen entrance
[53B-14-5] 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. Miguel G issued 10-26-22
[16-03-4] Accumulation of debris inside warewashing machine.
[36-24-5] Hole in or other damage to wall. Hole at the bottom of the wall near bar entrance
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In womens restroom
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in first reach in cooler at cookline
[36-36-4] Ceiling tile missing. One over hostess stand
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks at bar and next to soda rack in kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler underneath make table across from steamwell Shelving in reach in cooler across from cookline near kitchen entrance Walk in cooler shelving
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Several dishes in dirty bins on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors throughout Several equipment gaskets Clean dish shelving Fan covers walk in cooler across
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer in prep area
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler underneath cookline make table across from steamwell
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Stained and soiled ceiling tiles, vents throughout kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in walk in cooler

Emergency order recommended
[08B-38-4] Food stored on floor. Pot of pasta near prep sink across from dish machine
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler underneath cookline make table across from steamwell
[33-31-5] Unnecessary items/unused equipment on the premises. Make table near kitchen exit Coffee machine in expo area on counter near kitchen entrance
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in walk in cooler
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks at bar and next to soda rack in kitchen
[53B-14-5] 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. Miguel G issued 10-26-22
[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. 0ppm
[31A-09-4] Handwash sink not accessible for employee use at all times. Dish washing area handwashing sink blocked by service racks
[36-24-5] Hole in or other damage to wall. Hole at the bottom of the wall near bar entrance
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Stained and soiled ceiling tiles, vents throughout kitchen
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live inside of handwashing sink in dish washing area 1 live under cookline counter near steamwell at end of cookline 5 live inside oven on cookline 1 live on top of dish machine
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer in prep area
[16-03-4] Accumulation of debris inside warewashing machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors throughout Several equipment gaskets Clean dish shelving Fan covers walk in cooler across
[36-62-4] Light not functioning. One in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler underneath make table across from steamwell Shelving in reach in cooler across from cookline near kitchen entrance Walk in cooler shelving
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Several dishes in dirty bins on cookline
[35A-03-4] Dead roaches on premises. 1 dead on coffee maker tray 10 dead behind cookline equipment 10 dead behind ice maker
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in first reach in cooler at cookline

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse