TORINO'S PIZZA

Name: TORINO'S PIZZA
Address: 2871 CLAYTON CROSSING WAY #1057, OVIEDO, FL, 32765, US
Rating: 28.5

2871 CLAYTON CROSSING WAY #1057, OVIEDO, FL 32765

License #6904943

🍕 Pizza/Italian ℹ️

28.5 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 14 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

TORINO'S PIZZA in OVIEDO currently holds an InspectFL Health Score of 28.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 66 total violations — 8 critical, 20 major, 38 minor.

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Record snapshot

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The latest inspection on September 28, 2026 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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TORINO'S PIZZA 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: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Operator stocked
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Several with water damage
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty over front register
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By 3 compartment sink Operator chained
[14-09-4] Cutting board has cut marks and is no longer cleanable. Make table
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 on oven door Operator removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. 2 knives and scraper between make table and reach in freezer Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over cooked crust in walk in refrigerator Operator removed eggs
[08B-38-4] Food stored on floor. Bag of flour on floor by dough mixer Operator removed
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of dirty oven Operator put on clean tray
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen Operator cleaned
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager showed up during inspection and didnt wash hands before making order She took off gloves and washed hands
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked sausages in grocery bags in white chest freezer in dining room hallway Operator put in food grade bags

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives and spatula between make table and reach in cooler Operator removed
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza Peel on top of soiled oven Operator washed pizza peel and placed on tray
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of mixer
[25-05-4] Single-service articles improperly stored. Pizza boxes stored on floor in hallway Operator removed off floor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over cooked pasta bottom make table Operator switched
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meatballs (94F - Hot Holding)per operator 2 hours Operator put on stove to reheat
[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. Opened ricotta cheese from day before Operator date marked
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table Dough mixer
[31A-09-4] Handwash sink not accessible for employee use at all times. Big container in hand wash sink by 3 compartment sink Operator removed
[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. New employee Jaylen
[53B-13-5] 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. Owners son, Jaylen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta from yesterday not date marked Operator date marked

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. - tank located at soda station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack stored on bulk flour.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[08B-38-4] Food stored on floor. - cooking oil stored under pizza ovens.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - knives store in between salad station and freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. - pizza peel stored directly on pizza oven
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of mixer
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. - raw chicken and other food items stored directly in retail bags in Freezer next to mixer.
[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. - meat balls in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda station. - electric slicer - can opener - mixer head - white cutting board on salad station.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - no Quat or chlorine test strips
[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. - 6 employees
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pasta in walk-in cooler.