DirtyFLRestaurant Inspection Data

PIESANOS STONE FIRED PIZZA PINTS & PIES

Based on 7 health inspections, PIESANOS STONE FIRED PIZZA PINTS & PIES in GAINESVILLE has earned a 2.6/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 7 reports on file

1250 West University Avenue
Gainesville, Florida, 32601
Alachua County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/23/2026· 2mo ago

Visit ID: 13607319

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Metal rack in walk in cooler #2 rusted and paint is chipping off.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall damaged in dry storage room behind cases of canned tomato sauce. Ceiling damaged covered with plastic sheet over prep table.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (44,44,45,53F - Cooling) label on container started cooling at 9am, item was placed in ice bath and moved to walk in cooler, employee stated they moved items from cooler to freezer a few minutes prior to inspection. Item temped at 4pm, item did not hit 41F within a total of 6 hours. See stop sale.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on shelf in dish area, employee labeled as degreaser. Corrected On-Site

1/6/2026· 3mo ago

Visit ID: 13487232

Met Inspection Standards

1 high, 1 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets above mustard packets in side storage room in back area of kitchen, manager moved jackets. Corrected On-Site
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in liquor storage room. Wooden pieces attached to wall above prep table in dry storage room.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of Sunny D on shelf in reach in freezer at beginning of cooks line, manager moved drink to the bottom. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hat on head then started touching clean plates and moving pizza slices from oven, manager spoke to employee about washing hands after touching hat/clothes.
  • 53B-14-5: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. 3 employees expired in 2025.

8/8/2025· 8mo ago

Visit ID: 10937475

Met Inspection Standards

6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container with no handle in flour bin, operator removed container.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine not inverted, operator flipped bucket. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Small table by pizza make area the bottom leg is broken.
  • 36-22-4:Basic - Floor area(s) covered with standing water. On floor behind walk in freezer.
  • 36-24-5:Basic - Hole in or other damage to wall. Wall in disrepair by small table in pizza make area. Wall missing tiles in walk in cooler #3. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Middle reach in cooler in pizza area with standing water.

1/27/2025· 1y 2mo ago

Visit ID: 8860047

Met Inspection Standards

1 high, 2 int, 7 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors in back storage area where pizza boxes are being folded and single service item storage.
  • 36-24-5:Basic - Hole in or other damage to wall. By the pizza making area by small table the wall is in disrepair, tiles cracked/missing at the bottom of wall between dish area and mop sink, and the step/ledge to walk in coolers the tiles are cracked. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle directly touching semolina in dry storage area, manager moved handle out of food. Jigger in standing water at 65F behind bar. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelving in liquor closet.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small rack soiled on cooks line holding bagged bread. Backside of pizza oven a chain hanging is soiled.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. 3 plastic 3rd pans on clean dish rack with old food debris on them, manager moved items to dish pit. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler #2 the food racks rust is starting to pit the surface.
  • 09-01-4: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 pizza slice with bare hands from oven onto plate then placed item in serving window for service. Manager spoke to employee about using a utensil.
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Front of house manager does not have manager does not have a manager certificate only a food handler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle under counter at server alley, manager labeled as sanitizer. Corrected On-Site

8/14/2024· 1y 8mo ago

Visit ID: 8748670

Met Inspection Standards

3 high, 2 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf next to seasoning containers in the dry storage prep room, manager moved drink to the bottom. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Pizza flip top reach in cooler the handle is in disrepair. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Near pizza make area behind small prep table.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoops handles directly in cheeses in reach in cooler on cooks line, manager picked up handles out of food. Scrappers stored between reach in coolers on cooks line, manager moved items. Corrected On-Site
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Pizza on counter directly next to Handwash sink exposed to possible splash on cooks line.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple foods such at cut tomatoes and tiramisu marked for 8 days shelf life, manager reached out to IT technician to update label printing system. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (46F - Cold Holding) item in flip top reach in cooler on cooks line, all other items at 41F or below, ice bag was added to ham to rapidly chill down. **Corrective Action Taken**
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meatballs in steam table for 1.5 hours at 76F, the rate of reheating would not reach 165F within 2 hours, manager moved item to stove top and retemped items at 166F. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kenric Young 5/2/2024. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee in prep area filled pitcher at Handwash sink. Manager filled pitcher at Handwash sink on cooks line.

2/16/2024· 2y 2mo ago

Visit ID: 8518818

Met Inspection Standards

2 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine with the food contact surface facing upwards.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler across from pizza oven gasket is torn. Bulk container holding flour the handle is cracked, manager discarded container.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Under double doors in shared space with holiday inn where pizza boxes are folded/stored.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. By the pizza oven. Wall in disrepair on the corner pieces near pizza make area. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces attached to wall in mop sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can speed rack/holder.
  • 25-05-4:Basic - Single-service articles improperly stored. Gallon jugs on floor in storage room, operator placed on shelf. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Martin Mertz 2/7/2024.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles in chemical rack storage.

10/5/2023· 2y 6mo ago

Visit ID: 8364489

Met Inspection Standards

3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in back room of kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment (cups) not properly air-dried, and stored wet at server station resulting in wet nesting.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed missing tiles under ware-wash area