MAITLAND, FL. State inspectors visited Pizza Bruno at 360 E. Horatio Ave. on April 21 and found food not cooked to required minimum temperatures, a violation that means pathogens like Salmonella can survive in the finished dish and land on a customer's plate.
That was one of eight high-severity violations documented that day. The restaurant was not closed.
What Inspectors Found
The chemical storage violations stand out for their immediacy. Inspectors cited both improper storage and labeling of toxic chemicals, and separately, improper identification, storage, and use of toxic substances. Those are two distinct high-severity findings involving chemicals in the same kitchen, on the same day.
The allergen violation is equally blunt. No allergen awareness was demonstrated by staff, according to the inspection record. Food allergies affect 32 million Americans, and an allergic reaction severe enough to require emergency care can begin within minutes of exposure.
Inspectors also found that food contact surfaces were not properly cleaned or sanitized, and that multi-use utensils were not properly cleaned. Combined with the undercooking finding, those violations describe a kitchen where contamination could enter a dish at multiple points in preparation.
The restaurant also had no written employee health policy, meaning there is no formal mechanism requiring sick workers to stay out of the kitchen. Inspectors additionally documented improper handwashing technique, a finding that means contamination can persist on workers' hands even when they appear to be following protocol.
What These Violations Mean
The undercooking violation carries a specific and well-documented risk. Salmonella in poultry survives below 165 degrees Fahrenheit. A customer who orders a dish containing insufficiently cooked protein has no way of knowing the food did not reach a safe internal temperature. Symptoms of Salmonella infection typically appear within six to 72 hours and include severe abdominal cramps, diarrhea, and fever.
The two chemical violations together describe a more acute hazard. When toxic substances are improperly stored near food, mislabeled, or used incorrectly, the route to a customer's plate is short. Chemical contamination of food does not require a systemic failure. A single unlabeled bottle stored on the wrong shelf is enough.
The absence of any allergen awareness among staff is a compounding problem at a restaurant already cited for improper surface sanitation and undercooking. For a customer with a severe allergy to tree nuts, shellfish, or any of the other major allergens, a kitchen that cannot demonstrate awareness of those hazards is a kitchen that cannot reliably prevent cross-contact. Allergic reactions send approximately 30,000 people to emergency rooms in the United States each year.
The no-consumer-advisory violation means customers were not informed that the menu includes raw or undercooked items. Without that notice, a pregnant woman, an elderly diner, or anyone with a compromised immune system has no basis to make an informed choice about what to order.
The Longer Record
April's inspection was not an outlier. It was the worst single inspection in a pattern that now spans five visits and 36 total violations on record at this location.
In November 2025, inspectors found six high-severity violations and one intermediate. In February 2025, inspectors visited twice in the same day, finding five high-severity violations and one intermediate on the first visit, and two more high-severity violations on the second. The July 2024 inspection found no high-severity or intermediate violations at all.
That clean result in mid-2024 makes the trajectory sharper. In roughly 21 months, Pizza Bruno Maitland went from a passing inspection to 36 documented violations, with the severity climbing at each subsequent visit. The April 2026 inspection, with eight high-severity citations, is the steepest point on that curve.
The restaurant has never been emergency-closed. Not in November 2025, when six high-severity violations were documented. Not in February 2025, when inspectors returned twice in one day. Not on April 21, 2026, when they found undercooking, toxic chemical mishandling, no allergen awareness, no employee health policy, and improperly sanitized food contact surfaces.
Still Open
State inspectors have the authority to order an emergency closure when violations pose an immediate threat to public health. After ten high-severity violations across the two most recent inspections alone, that step has not been taken at this location.
Pizza Bruno Maitland remained open following the April 21 inspection.