Proccolino's Ristorante&Pizzer
Last inspected: Nov 4, 2025
67
Score
Proccolino's Ristorante&Pizzer appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Nov 4, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near 16 violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged six times.
That's lower than the typical Orlando restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Nov 4, 2025
Complaint Full
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both of the restrooms. **Repeat Violation** - From follow-up inspection 2025-11-04: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2025-11-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. - From follow-up inspection 2025-11-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple tile missing at the Back of the house area . **Repeat Violation** - From follow-up inspection 2025-11-04: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves. - From follow-up inspection 2025-11-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go pasta container not inverted at storage shelve kitchen area . - From follow-up inspection 2025-11-04: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Observed employee hold bags of ice at his dirty apron then added the ice over chicken wings to cool down . - From follow-up inspection 2025-11-04: **Time Extended**
08B-60-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. - From follow-up inspection 2025-11-04: **Time Extended**
36-27-5
67
Nov 3, 2025
Complaint Full
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answering his phone and clean the table with cloth then heading to prepare food without a hand wash or changing gloves . Spoke to manager and he wash his hand . **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Live, small flying insects found Observed 2 small flying insects at kitchen area not landing at any food contact surfaces. Next routine visit per supervisor.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over mozzarella cheese at the walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back table the one facing the stove top part ; ricotta cheese (45F - Cold Holding); mozzarella cheese fresh (45F - Cold Holding); heavy cream (47F - Cold Holding) chicken wings cooked left outside next to fryer (67F - Cold Holding) Repeat Violation** Operator stated all the food out for less than 2 hours bans added ice to cool down . **Corrective Action Taken** **Repeat Violation** **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. Steam table marinara (119F - Hot Holding); meatballs (109F - Hot Holding); pomodoro sauce (109F - Hot Holding) Operator forget to turn the hot hold on and it's only been at the hot hold less than 2 hours operator reheat all the food to 165f **Corrected On-Site**
03B-01-6
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
Intermediate - No soap provided at handwash sink. The employee hand sink back area next to the mop sink . **Corrected On-Site**
31B-03-4
Intermediate - 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. lasagna cooked 11-1 no label .
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. lasagna cooked 11-1 no label.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label at the dish area . **Repeat Violation**
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. To go pasta container not inverted at storage shelve kitchen area .
25-06-4
Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Observed employee hold bags of ice at his dirty apron then added the ice over chicken wings to cool down .
08B-60-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both of the restrooms. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop at the chicken broth. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Faucet/handle missing at plumbing fixture. Cold water faucet missing at the Employee hand sink back of the house.
29-09-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Multiple tile missing at the Back of the house area . **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in hot water at 81f. **Repeat Violation**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
22-16-4
17
Aug 19, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over tiramisu and pepperoni in reach in freezer by back door. Operator switched whole freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table meatballs (48F - Cold Holding); diced tomatoes (47F - Cold Holding); Operator discarded before recorded stop sale
03A-02-5
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. Pizza in display case time marked 12:30 from yesterday. Operator said for 30 minutes and time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer by back door
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter blocked by fan
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Espresso area
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser by 3 compartment sink Operator labeled **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean plates and cups stored next to hand wash sink with no barrier to protect from splash in espresso area Operator switched set up **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. 2025 displayed
50-09-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door
14-69-4
Basic - In-use spatula stored in cracks between pieces of equipment. Spatula and scraper in between cooler and prep table
10-17-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of dusty oven Operator put on top of pizza pan **Corrected On-Site** **Repeat Violation**
10-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86F Operator removed and washed, rinsed and sanitized dishes **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline
22-08-4
26
Mar 27, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storing mozzarella sticks in freezer Operator lined pans with food safe liners **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calimari over cooked pasta in reach in freezer by back door Operator switched **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled not used today
22-02-4
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. New employee started last week. Operator had him fill out form **Corrected On-Site**
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both guest bathrooms **Repeat Violation**
32-04-4
Basic - Cardboard used to line food-contact pans in freezer Pans where frozen mozzarella sticks are stored in freezer. Operator removed **Corrected On-Site**
14-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping dough Operator gave him a hat. **Corrected On-Site**
13-03-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen **Repeat Violation**
36-17-5
Basic - Food stored on floor. Plastic bottles of drinks in storage unit Operator over **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of soiled oven Had operator put on top of pizza pan **Corrected On-Site**
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of pizza make table
22-16-4
41
Oct 24, 2024
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. By utensils set ups in dining room Operator removed **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and pork over bags of French fries in white freezer in storage room Operator switched **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. In espresso area Operator removed **Corrected On-Site**
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Operator filled **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser in kitchen Operator labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in chicken broth Operator removed **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Pizza make table
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. In back storage area
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, light lenses in kitchen **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In server area Operator flipped **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Floor tiles missing and/or in disrepair. Kitchen **Repeat Violation**
36-17-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 2 in prep area
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area Handwashing sink in espresso area **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of pizza make table
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen and prep area **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
30
Jun 20, 2024
Routine - Food
6 critical violations. 3 major violations. 13 minor violations.
View 22 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook drank from a water bottle and did not take off gloves and wash hands and put on new gloves.
12A-05-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 114F. Operator turned stove higher Recheck166F **Corrected On-Site**
10-05-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel in pan of cooked eggplant **Corrected On-Site**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over chocolate cake in freezer in storage room **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41F Top part ofMake table across from grill on time plan; cooked pasta (54F - Cold Holding) per operator less than2hours.put in freezer to rapid chill recheck in30 minutes 43Fcooked chicken (54F - Cold Holding)per operator less than 2 hours put in freezer to rapid chill recheck 30minutes43F **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser hanging on dump sink. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. By pizza make table **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Coffee area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms **Repeat Violation**
32-04-4
Basic - Cardboard used to line food-contact shelves. In freezer by back door under prepped lasagna.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Light lenses and vents in kitchen **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes in server area. **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean wine glasses in server area stored under soap dispenser. **Corrected On-Site**
24-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. By dish area **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on pizza make table
23-03-4
Basic - Stored food not covered. Cooked egg plant I walk in cooler
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Water dripping in walk-in cooler.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm. Operator made new water 50ppm **Corrected On-Site**
21-07-4
16
Feb 19, 2024
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over pasta in upright freezer. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 54f
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 54f ineffective ice bath. Educated on proper ice bath. **Repeat Violation**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Tube from espresso machine.
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area by espresso machine. **Repeat Violation**
31B-02-4
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. Blank forms on hand, operator started having employees present reading and signing. **Corrective Action Taken**
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.. Both. **Repeat Violation**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dish areas. **Repeat Violation**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Drop in freezer top.
14-71-4
Basic - Employee with no hair restraint while engaging in food preparation. Pizza guy.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Several in kitchen **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White upright freezer. **Corrected On-Site**
14-69-4
27
Jan 23, 2024
Routine - Food
3 critical violations. 6 major violations. 15 minor violations.
View 24 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Egg plant in walk in cooler. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped lettuce (50F - Cold Holding)recheck in 30 minutes 43F shredded cheese (50F - Cold Holding)recheck in 30 minutes 42F Per operator less than 2 hours put in freezer to rapid chill.
03A-02-5
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. Pizza not time marked at time of arrival. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dining room by coffee station. By front counter. **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna Egg plant. **Corrected On-Site**
02C-02-5
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. Ricotta cheese from yesterday Milk in glass door cooler in server area. . **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. By front counter blocked by stool and trash can. **Corrected On-Site**
31A-09-4
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/ **Warning**
53A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pizza make table reach in cooler yogurt. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment in poor repair. Freezer lid in storage area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen and walk in cooler. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White upright freezer in kitchen.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bread crumps in storage area.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove.
10-07-4
Basic - Light not functioning. Several in kitchen.
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In several units.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under beverage machine in server area. Fan over pizza make table.
23-03-4
Basic - Reach-in freezer.interior/shelves have accumulation of soil residues. White upright freeezer in kitchen.
22-16-4
Basic - Stored food not covered. Sausages in reach in freezer bag is torn. Manager rebagged. **Corrected On-Site**
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
17
Oct 16, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Pesticide-emitting strip present in food prep area. By mixer **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings in walk in cooler 44-48F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings in walk in cooler 44-48F.
03A-02-5
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. Milk and cannoli cream in glass door cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in coolers. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dining room area by coffee machine. By glass door cooler. **Repeat Violation**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Make lines
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By coffee area in dining room. Throughout kitchen and prep area. **Corrected On-Site**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt in reach in cooler and banana on top of make line. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen and prep area. Walk in cooler. **Repeat Violation**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under beverage machine. Walk in cooler fans. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza make table
22-16-4
Basic - Stored food not covered. Chicken wings in walk in cooler. Discarded. Egg plant. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep area and on the make line. **Corrected On-Site**
21-12-4
27
Jun 7, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
45
Aug 29, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes from 50 minutes ago at 2:50 (52F - Cooling); second temp at 3:18 49F. cut chicken from 50 minutes ago at 2:50. (52F - Cooling) second temp at 3:18 50F. Manager placed items inside of unit previously above the fill line. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2022-08-29: Nothing cooling **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Fan cover in walk-in cooler. - From follow-up inspection 2022-08-29: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2022-08-29: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Improper storage of maintenance equipment that interferes with cleaning., chest freezer exposed installation. - From follow-up inspection 2022-08-29: **Time Extended**
42-02-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager began heating water. **Corrective Action Taken** - From follow-up inspection 2022-08-29: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk-in cooler. - From follow-up inspection 2022-08-29: **Time Extended**
36-02-5
70
Frequently Asked Questions
When was Proccolino's Ristorante&Pizzer last inspected?
The most recent health inspection at Proccolino's Ristorante&Pizzer on file is from Nov 4, 2025. The public record contains 11 inspections in total.
What is the most common violation at Proccolino's Ristorante&Pizzer?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Proccolino's Ristorante&Pizzer.
How does Proccolino's Ristorante&Pizzer compare to other restaurants in Orlando?
Proccolino's Ristorante&Pizzer most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Proccolino's Ristorante&Pizzer's inspection record improved over time?
Results have been roughly steady. Inspections at Proccolino's Ristorante&Pizzer have averaged around 16 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Proccolino's Ristorante&Pizzer 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 Proccolino's Ristorante&Pizzer inspected?
Based on the inspection history on file, Proccolino's Ristorante&Pizzer is inspected around three times per year on average.
Nearby Restaurants