Juniors Pizza and More
Last inspected: Apr 8, 2026
43
Score
Juniors Pizza and More has been inspected 13 times since 2022. The most recent report on file is from Apr 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly eight violations earlier in the record.
When inspectors have written things up, “wall soiled with accumulated grease, food debris, and/or dust” has been the most frequent reason, cited seven times.
By comparison, the average Orlando facility scores 79, putting Juniors Pizza and More on the weaker side. This restaurant has more on its record than most do.
13
Inspections
2
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects found 1small flying insect on mop sink area
35A-02-7
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 . Per operator slices has been on time for 1.5 hrs . Operator wrote time **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings prepared two days ago no date marked.
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. Milk opened a few days ago with no date marking .
02C-03-5
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. No food reporting agreement for employees , inspector provided printed copy and employee signs**Corrected On-Site** **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided copy via email Corrective Action Taken** **Corrective Action Taken**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from pipe under sink in dish area
29-11-4
43
Jan 21, 2026
Routine - Food
7 major violations. 12 minor violations.
View 19 violations
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, ricotta , fresh mozzarella opened a few days ago with no date marking **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer **Repeat Violation**
22-02-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located in cook line. **Corrected On-Site**
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. Missing for last 2 hired employees. Employees filled out during inspection. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. No soap in hand sink located in prep area, soap added **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing completion date
53B-10-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not sanitizing. Operator had three compartment sink set up at time of inspection.
16-55-4
Basic - Equipment in poor repair. Gasket on reach in cooler a crossed from fryers.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor under three compartment sink.
36-22-4
Basic - Floor soiled/has accumulation of debris. Spill on floor under fryers . **Repeat Violation**
36-73-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on pizza station **Repeat Violation**
14-36-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Repeat Violation**
02D-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves on reach in cooler located prep area. **Repeat Violation**
22-16-4
Basic - Soiled dry wiping cloth in use, multiple soiled towels on floor in cook line.
21-10-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Not enough lighting on dish and prep area. Had to use flash light .
38-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris on wall behind grill and flat top. Debris on wall on prep area. Walls on dish area **Repeat Violation**
36-27-5
27
Nov 18, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on slicer , last used yesterday **Corrected On-Site** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler located on pizza station **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line, prep area , dish area and mop sink area. **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
36-27-5
78
Sep 18, 2025
Complaint Full
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken cutlets stored over onions rings on reach in freezer. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over eggplant in reach in coller located on prep area. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/ preparation. See stop sale. Provolone 9-11- 2025 Fettuccine 9-9-2025 Penne pasta 8-30-2025 Sliced turkey 9-10-2025 **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Provolone 9-11- 2025 Fettuccine 9-9-2025 Penne pasta 8-30-2025 Sliced turkey 9-10-2025 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken kept overnight in prep cooler with temperature of 46F. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken stored on cooler on prep area with temperature abuse of 47F . **Warning**
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. Cheesecake opened last week no date marked. Milk opened three days ago no date marked Ham opened four days ago with no date marked. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on slicer , last used yesterday **Corrected On-Site** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting on make table in cook line **Repeat Violation** **Warning**
14-09-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on prep area with temperature abuse of 50F **Warning**
14-74-7
Basic - Floor soiled/has accumulation of debris. Grease on floor under stove Debris on floor under three compartment sink **Repeat Violation** **Warning**
36-73-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler located on pizza station **Warning**
14-36-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies made in restaurant and kept in front counter for grab and go. **Repeat Violation** **Warning**
02D-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on pizza station reach in cooler Debris on prep station reach in cooler **Corrected On-Site** **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line, prep area , dish area and mop sink area. **Warning**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm. **Warning**
21-07-4
17
May 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-05-02: **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
14-09-4
95
May 2, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-05-02: **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-05-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust - From follow-up inspection 2025-05-02: **Time Extended**
23-03-4
67
May 1, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ground sausage stored over night in reach in cooler across from pizza oven with temperature of 63F. Sliced meatballs kept overnight in reach in cooler across from pizza oven with temperature of 53F . Feta cheese 52F over 4 hrs Fresh mozzarella over 4 hrs 52F **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground sausage kept overnight in reach in cooler across from pizza oven with temperature of 63F. Stop sale Sliced meat balls kept overnight on reach in cooler across from pizza oven with temperature of 53F. Stop sale Ricotta cheese kept in reach in cooler across from pizza oven for less than 4 hrs with temperature of 51F Sliced sausages kept in reach in cooler across from pizza oven for less than 4 hrs with temperature of 55F. Garlic oil kept on reach in cooler make table across from stove for less than 4 hrs with temperature of 61F Fresh mozzarella kept on reach in cooler make table across from flat top with temperature of 52F for over 4 hrs Feta cheese kept in reach in cooler make table across from flat top with temperature of 52F for over 4 hrs All items kept for less than 4 hrs placed in walk in cooler **Repeat Violation** **Warning**
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. Pizza slices kept at room temperature at 2:00 pm
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in ladies bathroom
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. No proof for employee who has been working for a week . **Corrected On-Site**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor soiled/has accumulation of debris. Oil spilled behind reach in freezer in cook line .
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have dust
23-03-4
32
Jan 27, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area and behind three bay sink. **Warning** - From follow-up inspection 2025-01-27: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris in reach in cooler located in prep area. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-27: **Time Extended**
22-16-4
90
Jan 15, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine with 0 ppm. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage, diced ham, ground beef kept overnight in reach in cooler across from pizza oven with temperature of 48F. **Warning**
01B-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 . No time marked on pizza slices. Per owner they were made at 11:00 **Warning**
03F-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. Ham, cheesecake and tiramisu opened two days ago no date marking . **Corrected On-Site** **Warning**
02C-03-5
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. No proof for some employees. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for pizza slices kept on time. Inspector will provide form. **Warning**
03F-10-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates kept in cook line counter facing up. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris in reach in cooler located in prep area. **Corrected On-Site** **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in mop sink area and behind three bay sink. **Warning**
36-27-5
39
Mar 11, 2024
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups next to soda machine **Corrected On-Site**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Disposable plates stored facing up in cook line. **Corrected On-Site**
25-06-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. To-go containers displayed in front area, without protection
25-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled next to pizza station and wall next to mop sink
36-27-5
82
Sep 15, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppmOperator added bleach to bucket and ran machine. 50 ppm. **Corrected On-Site**
22-49-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
82
Jan 11, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Jul 19, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have food debris.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls in the prep area in the back.
36-27-5
90
Frequently Asked Questions
When was Juniors Pizza and More last inspected?
The most recent health inspection at Juniors Pizza and More on file is from Apr 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at Juniors Pizza and More?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited seven times, more than any other issue at Juniors Pizza and More.
How does Juniors Pizza and More compare to other restaurants in Orlando?
Juniors Pizza and More most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Juniors Pizza and More's inspection record improved over time?
No. Recent inspections at Juniors Pizza and More have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Juniors Pizza and More means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Juniors Pizza and More inspected?
Based on the inspection history on file, Juniors Pizza and More is inspected around three times per year on average.
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