DirtyFLRestaurant Inspection Data

PISTANG PILIPINO

With 9 documented inspections, PISTANG PILIPINO in KISSIMMEE has achieved a 2.1/5 food safety rating. Recent inspections show improving food safety practices.

West Vine Street
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/19/2025

Inspection #: Visit ID: 13464423

  • N/A:No Violations Were Observed

Inspection Date: 7/17/2025

Inspection #: Visit ID: 13463269

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen. Repeat Violation - From follow-up inspection 2025-07-17: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven s on cook line soiled with black substance and old food debris. - From follow-up inspection 2025-07-17: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-07-17: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Make table on cook line. Repeat Violation - From follow-up inspection 2025-07-17: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Cornstarch in bulk containers no label . Repeat Violation - From follow-up inspection 2025-07-17: **Time Extended**
  • 22-41-4: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. Tested at 0ppm. - From follow-up inspection 2025-07-17: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 16 live roaches on floor in room with chest freezers, 10 live on floor in back of kitchen around bulk containers 2 live on top of reach in chest freezer ,4 live on clean dish rack,4 live on wall in storage room with chest freezers 3 live in rack with clean utensils.10 at bottom of dish machine. 49 total. Repeat Violation - From follow-up inspection 2025-07-17: 10 live roaches on floor of floor of room of chest freezers. 12 on floor in kitchen. 6 on dish machine. 28 in total. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef and pork 46 lees than 4 hours per operator. Moved to bottom of cooler. - From follow-up inspection 2025-07-17: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled. - From follow-up inspection 2025-07-17: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-07-17: **Time Extended**
  • 02D-02-4:Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Several items in reach-in coolers in dining room. Repeat Violation - From follow-up inspection 2025-07-17: **Time Extended**
  • 02C-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. No date making on anything in kitchen. - From follow-up inspection 2025-07-17: **Time Extended**

Inspection Date: 7/16/2025

Inspection #: Visit ID: 13460021

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen. Repeat Violation
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleans pans on dirty rack.
  • 35A-03-4:Basic - Dead roaches on premises. 2 in hand sink in ware washing area, 2 in hand sink on cookline. Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Plastic bottles of water in dining room on floor. Container of meat on floor in storage area.
  • 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.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 78° cooking utensils on water 78° on cook line floor.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven s on cook line soiled with black substance and old food debris.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make table on cook line. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawed at room temperature throughout facility. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cornstarch in bulk containers no label . Repeat Violation
  • 22-41-4: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. Tested at 0ppm.
  • 35A-02-7:High Priority - Live, small flying insects found . 3 smalll flying insects in storage room with uncovered .food thawing room temperature
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork in pan with cooked beef.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 16 live roaches on floor in room with chest freezers, 10 live on floor in back of kitchen around bulk containers 2 live on top of reach in chest freezer ,4 live on clean dish rack,4 live on wall in storage room with chest freezers 3 live in rack with clean utensils.10 at bottom of dish machine. 49 total. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef and pork 46° lees than 4 hours per operator. Moved to bottom of cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Ware wash area. Repeat Violation
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Several items in reach-in coolers in dining room. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date making on anything in kitchen.

Inspection Date: 4/19/2025

Inspection #: Visit ID: 10821893

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-04-19: **Time Extended**
  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in white sugar and rice bulk containers. - From follow-up inspection 2025-04-19: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink. - From follow-up inspection 2025-04-19: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. - From follow-up inspection 2025-04-19: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on cutting board. - From follow-up inspection 2025-04-19: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen. - From follow-up inspection 2025-04-19: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : 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. Several items in reach in cooler at dining areas - From follow-up inspection 2025-04-19: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Both reach-in-coolers on cooks line. - From follow-up inspection 2025-04-19: **Time Extended**
  • 08B-63-4:Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Several refrigerators stored in dining area. - From follow-up inspection 2025-04-19: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. No labels on bulk containers containing white and brown sugar. - From follow-up inspection 2025-04-19: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red, brown and white cutting boards with black mold-like substance through the kitchen. - From follow-up inspection 2025-04-19: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility is canning pickled vegetables - From follow-up inspection 2025-04-19: **Time Extended**
  • 02C-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. - From follow-up inspection 2025-04-19: **Time Extended**

Inspection Date: 4/18/2025

Inspection #: Visit ID: 8990155

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in white sugar and rice bulk containers.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
  • 35A-03-4:Basic - Dead roaches on premises. 5 Dead roaches on a pan of pickled vegetables in walk-in cooler, above dishmachine, under microwave, next to hand wash sink. Admin Complaint
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on cutting board.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Throughout kitchen.
  • 02D-03-4: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. Several items in reach in cooler at dining areas
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Both reach-in-coolers on cooks line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing with no running water in triple sink with dirty pot.
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Several refrigerators stored in dining area.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under cutting board and on prep tables.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No labels on bulk containers containing white and brown sugar.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee clean up roaches then removed gloves and put on clean gloves then started to prepare food.
  • 08B-28-4:High Priority - Food prepared with soiled equipment/utensil. Observed employee packaging pickled vegetables over triple sink with dirty dishes.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. More than 10 lives roaches on the floor of walk-in cooler. 6 Live roaches on the floor next to handwashing sink, on the cooks line and next to bulk containers in dry storage area. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and Beef in top half of two make-tables temping between 55F-70F. Per operator items were prepared over a week ago and placed in coolers yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and Beef in top half of two make-tables temping between 55F-70F. Per operator items were prepared over a week ago and placed in coolers yesterday.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red, brown and white cutting boards with black mold-like substance through the kitchen.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with plastic bowls and utensils next to triple sink. Handwash sink on cooks line blocked with stool.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Vegetable scraps in handwash sink on cooks line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink next to triple sink.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility is canning pickled vegetables
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8785672

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Sliced beets, 7/lb can
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chili sauce, (cooked) made and bottled on site in BALL JARS, not held at 41f or colder. May requires process waiver or other.
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper but is selling Caribbean red snapper. Advised to remove from menu as red snapper to read snapper only. Corrected On-Site

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8457134

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Facility not using dishwasher at this time. Waiting for calibration.
  • 02D-03-4: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. Several items in reach in cooler in dining room not properly labeled. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork holding at 100f advised rapid chill to 41 or colder.

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8456587

  • N/A:No Violations Were Observed

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8384312

  • 08B-37-4:Basic - Food stored in a prohibited area. Foods stored in coolers in dining area. Warning
  • 02D-03-4: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. Flat containers and large plastic containers in dining room coolers not labeled. Must include Name of facility where packaged, date packaged, address and brief description for example: dessert. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at 3 bin sink area heavily soiled. Faucet and handles at cookline handwash sink heavily soiled. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over produce in dining room coolers. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken skewers 44-45f advised to move to freezer or cooler for rapid cool during busy lunch. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook filling cook pots at hand wash sink. Warning
  • 11-26-1: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
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at cookline. Warning
  • 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. Warning