Goodfella's Pizzeria & Italian Restaurant
Last inspected: Feb 19, 2026
70
Score
Inspectors have visited Goodfella's Pizzeria & Italian Restaurant nine times, with records going back to 2022. Inspectors last stopped by on Feb 19, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to nine violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited four times.
By comparison, the average Orlando facility scores 79, putting Goodfella's Pizzeria & Italian Restaurant on the weaker side. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. 4 ground tomatoes
01B-01-4
Basic - Drain cover(s) missing on mop sink , operator replaced. Corrected On-Site** **Corrected On-Site**
29-18-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Arizona drink in cooler next to fresh mozzarella , removed .Corrected On-Site** **Corrected On-Site**
12B-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer bucket with 0 ppm. Rechecked afternew water added. 150 Corrected On-Site** **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
70
Oct 3, 2025
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fasta fagiole cooling overnight in walk in cooler with temperature of 47 F
03D-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched croutons with bear hands and add to salad. Inspector asked operator to discard. **Corrected On-Site**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fasta fagiole cooling overnight with temperature of 47F.
01B-02-5
Intermediate - 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/ **Corrected On-Site**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles on prep area and prep area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on make table in sauté station and on salad coller
14-09-4
Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. Broken mussel piece
01B-10-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee cup over line
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef working line while wearing a bracelet .
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee scooping dressing with no beard guard **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses Tongs stored on cart handle **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves across from stove have debris Mold like substance on reach in cooler that is use for salads .
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance on wall under dish sink
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Leak from from mop faucet and hands ink in cook line
29-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop shredded cheese
14-01-5
30
Feb 28, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
Oct 7, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Paper plates on shelf not inverted - From follow-up inspection 2024-10-07: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Package of pepperoni and sausage thawed in cooler that wasn't turned on. Advised operator that thawing food must be done under temperature of 41F or below or under cool running water - From follow-up inspection 2024-10-07: **Time Extended**
06-01-5
90
Sep 27, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 129F hot holding in steam well less than 4hrs per operator. Operator immediately reheated to 188F for temperature recovery **Corrected On-Site**
03B-01-6
Intermediate - 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. **Warning**
53B-05-5
Intermediate - 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. **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop cheese **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Container of marinara on walk in freezer floor **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In Salt and sugar containers **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Paper plates on shelf not inverted
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Package of pepperoni and sausage thawed in cooler that wasn't turned on. Advised operator that thawing food must be done under temperature of 41F or below or under cool running water
06-01-5
52
Apr 16, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders over box of cannoli in walk in freezer **Corrected On-Site**
08A-02-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch in reach in cooler next to pizza dough Employee drink in walk in cooler next to sliced tomatoes **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled located under prep table **Corrected On-Site**
02D-01-5
74
Oct 3, 2023
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by drink station
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bread crumbs had container for scoop **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on make table
14-09-4
86
Feb 6, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale.4 cans of ground tomatoes.
01B-01-4
High Priority - 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 . Garlic oil, butter, chicken stock.
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled.Spray bottle containing blue liquid and kept on hostess stand with no label. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand sink located at kitchen entrance with temperature of 72F.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards around kitchen . **Corrected On-Site**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Two open drinks kept on table that has steam well on cook line. **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Food not stored at least 6 inches off of the floor.Oil stored directly on floor next to pizza oven.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler have dust. **Corrected On-Site**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food, over cooked pasta on walk in cooler. **Corrected On-Site**
08B-17-4
41
Aug 26, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing.Employee wet a towel in hand sink at servers station.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
23-03-4
61
Frequently Asked Questions
When was Goodfella's Pizzeria & Italian Restaurant last inspected?
The most recent health inspection at Goodfella's Pizzeria & Italian Restaurant on file is from Feb 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Goodfella's Pizzeria & Italian Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Goodfella's Pizzeria & Italian Restaurant.
How does Goodfella's Pizzeria & Italian Restaurant compare to other restaurants in Orlando?
Goodfella's Pizzeria & Italian Restaurant most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Goodfella's Pizzeria & Italian Restaurant's inspection record improved over time?
No. Recent inspections at Goodfella's Pizzeria & Italian Restaurant have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Goodfella's Pizzeria & Italian Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Goodfella's Pizzeria & Italian Restaurant inspected?
Based on the inspection history on file, Goodfella's Pizzeria & Italian Restaurant is inspected around three times per year on average.
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