Piccola Market
Last inspected: Jan 7, 2026
95
Score
Inspectors have visited Piccola Market seven times, with records going back to 2023. The most recent visit was on Jan 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly four violations before.
When inspectors have written things up, “exterior door has a gap at the threshold that opens” has been the most frequent reason, cited three times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. Nothing in the record is alarming, but there's room to improve.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. In back bathroom near the exit **Warning** - From follow-up inspection 2025-12-17: **Time Extended** - From follow-up inspection 2026-01-07: **Time Extended**
32-17-4
95
Dec 17, 2025
Routine - Food
4 critical violations. 7 major violations. 7 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. White substance liquid next to hand mixer **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanada temped at 90F **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (70F- cold holding ) operator discarded **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat 0 ppm for three compartment sink **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
22-43-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ranchero item on menu **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink in back prep area Butane **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi kitchen added with multiple pieces of equipment in kitchen Flat grill added to kitchen with no hood Customers have to walk through kitchen to get to public restroom **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Next to pastry side of establishment next to reach in cooler **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For ranchero on menu **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
02B-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi made in back prep area no label **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle in pastry side **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Handles touching white powder and brown sugar in bakery side of establishment **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout food prep in kitchen **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and bag in dry storage area in back prep kitchen **Warning** - From follow-up inspection 2025-12-17: No employee personal items stored improperly **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. In back bathroom near the exit **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
32-17-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. To go boxes stored on floor in bakery front section of establishment **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go boxes and containers in bakery prep area **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. In back prep area in establishment bakery side **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
21-10-4
19
Oct 17, 2025
Routine - Food
4 critical violations. 7 major violations. 7 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (70F- cold holding ) operator discarded **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanada temped at 90F **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. White substance liquid next to hand mixer **Warning**
41-10-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat 0 ppm for three compartment sink **Warning**
22-43-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi made in back prep area no label **Warning**
02C-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ranchero item on menu **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink in back prep area Butane **Warning**
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi kitchen added with multiple pieces of equipment in kitchen Flat grill added to kitchen with no hood Customers have to walk through kitchen to get to public restroom **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Next to pastry side of establishment next to reach in cooler **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For ranchero on menu **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle in pastry side **Warning**
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes and containers in bakery prep area **Corrected On-Site** **Warning**
25-06-4
Basic - Soiled dry wiping cloth in use. In back prep area in establishment bakery side **Warning**
21-10-4
Basic - Single-service articles improperly stored. To go boxes stored on floor in bakery front section of establishment **Warning**
25-05-4
Basic - Self-closing device on bathroom door disconnected/broken. In back bathroom near the exit **Warning**
32-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and bag in dry storage area in back prep kitchen **Warning**
40-06-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout food prep in kitchen **Warning**
36-37-5
Basic - Bowl or other container with no handle used to dispense food. Handles touching white powder and brown sugar in bakery side of establishment **Warning**
14-01-5
19
Jul 10, 2024
Complaint Full
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Jul 9, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 fruit lies in prep area above Microwave 2 by three compartment sink **Warning**
35A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Bottle of oil on floor at back door **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 Cisaba ovens next to reach in cooler in prep area.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket by mop sink by back door.
42-01-4
61
Jun 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw salmon behind krab sticks on sushi making table 2) raw smoked salmon behind sliced mangos on sushi making table. **Corrected On-Site**
08A-05-6
Basic - Clean kitchen utensils not stored inverted or in a protected manner in prep area **Corrected On-Site**
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside back door
35B-01-4
78
Mar 1, 2023
Routine - Food
6 major violations. 5 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink./kitchen entrance hand sink. **Corrected On-Site**
31B-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./sliced ham, cut ham and heavy cream in kitchen reach in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine./having chlorine strips but using quat sanitizer.
16-32-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./pastry in warmer/front counter using time control with no plan/plan provided.
03F-10-5
Intermediate - 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./one employee training certificate expired/Ms. Angelica.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor./cartons of oil, a box of pastry shells, two bags of flour on kitchen floor. **Repeat Violation**
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./sugar, flour scoop. **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name./two flour bins under kitchen prep table not labeled.
02D-01-5
43
Frequently Asked Questions
When was Piccola Market last inspected?
The most recent health inspection at Piccola Market on file is from Jan 7, 2026. The public record contains seven inspections in total.
What is the most common violation at Piccola Market?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited three times, more than any other issue at Piccola Market.
How does Piccola Market compare to other restaurants in Orlando?
Piccola Market most recently scored 95 out of 100, which is higher than the Orlando average of 79.
Has Piccola Market's inspection record improved over time?
No. Recent inspections at Piccola Market have averaged around 12 violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Piccola Market means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Piccola Market inspected?
Based on the inspection history on file, Piccola Market is inspected around two times per year on average.
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