PANINO'S PIZZA & PASTA

Name: PANINO'S PIZZA & PASTA
Address: 21 S ORANGE AVE, ORLANDO, FL, 32801, US
Rating: 36.6

21 S ORANGE AVE, ORLANDO, FL 32801

License #5811991

🍕 Pizza/Italian ℹ️

36.6 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 10 findings · 1 critical

Routine - Food

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Minor

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Quick take

PANINO'S PIZZA & PASTA in ORLANDO currently holds an InspectFL Health Score of 36.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 65 total violations — 12 critical, 17 major, 36 minor.

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The latest inspection on September 11, 2026 shows 10 observation rows: 1 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspector notes

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PANINO'S PIZZA & PASTA 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. On pizza oven door. Operator removed
[14-11-5] Equipment in poor repair. -Cracked counter top on 3rd prep cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in pizza prep cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrubby in hand sink. Removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Operator removed
[35A-03-4] Dead roaches on premises. 1 Dead Roach next to mop sink
[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. Pizzas at front counter all made at 11:40am per operator. Operator put time marking.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils at front counter used for ice cream in room temperature eaters. Operator discarded water
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in cheese. Operator removed
[53A-03-7] 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/ Initials K.M 8/10/26

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Operator removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on cutting board . -Keys on shelf above prep table. Operator immediately removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front counter
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in 1st pizza prep cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Under hand sink in prep area. Operator has catch bucket for leaking waters and says repairs are scheduled
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Wings 99F-107F 2hrs cooling. Advised to immediately place in freezer for temperature recovery
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[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 at front counter made at 1pm per operator.
[31B-03-4] No soap provided at handwash sink. Handsink by triplesink
[02C-04-5] 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. Cooked chicken cooked then frozen on 6/11. Thawed 7/15 per operator still has original date of 6/11 on bags.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Container used to scoop flour.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting board
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys, cigarettes , medicine on prep table shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. on pizza oven and fryers doors
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in second prep cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over chicken and cheese in walk in cooler
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator is using bleach not approved for Food Contact Surfaces
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3lbs chicken 4 pints of chicken buffalo sauce with cooked chicken 2lbs chicken bbq with cooked chicken 2lbs sausage 16 oz ranch 16 oz blue cheese Cooked peppers 1qt. All items 52F. Operator immediately discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken, chicken buffalo sauce with cooked chicken chicken bbq with cooked chicken, sausage, ranch, blue cheese, Cooked peppers All items 52F in first reach in cooler over 4hrs per operator. Operator immediately discarded
[31B-03-4] No soap provided at handwash sink. At ware washing area