PISTANG PILIPINO
West Vine Street
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/19/2025
High Priority
0
Intermediate
3
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 4/19/2025 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 4/18/2025
High Priority
5
Intermediate
6
Basic
13
Total
24
Disposition: Facility Temporarily Closed
Inspection Details:
- 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.
Food safety inspection conducted on 4/18/2025 revealed 24 total violations (5 high priority, 6 intermediate, 13 basic).
Inspection on 9/25/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 9/25/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).