DirtyFLRestaurant Inspection Data

PIESANOS PINTS & PIES

PIESANOS PINTS & PIES maintains a 2.4/5 food safety rating based on 7 health department inspections in OCALA. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 7 reports on file

2575 SW 42ND STREET SUITE 110

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13554194

Met Inspection Standards

1 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cheese from container in reach-in cooler across from cook line fryers. Manager removed cup during inspection. Corrected On-Site
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in wait station.
  • 08B-38-4:Basic - Food stored on floor. Case of soda stored on floor in back storage room. Manager placed box on shelf during inspection. Corrected On-Site Repeat Violation
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Container stored in dish area. Manager voluntarily discarded container. Corrected On-Site
  • 10-14-5:Basic - Ice bucket not inverted between uses. Ice bucket on cook line. Manager turned bucket upside down. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above pizza oven greasy.
  • 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 cooked rolls in wait station then served rolls to a table.

10/20/2025· 4mo ago

Visit ID: 10912925

Met Inspection Standards

1 high, 6 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water in kitchen reach-in cooler. Manager removed bottle of water. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Bag of flour stored on floor next to prep area floor mixer. Employee placed bag of flour on shelf. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on shelf outside of walk-in cooler. Manager turned pans over during inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach-in cooler outside of walk-in cooler. Manager placed wiping cloth in sanitizer water. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket outside of office, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer on prep table in front of pass through window: meatballs (131F - Hot Holding). Manager stated meatballs placed in warmer two hours prior to temperature being taken. Manager turned up heat to reheat meatballs. **Corrective Action Taken**

3/14/2025· 12mo ago

Visit ID: 10797155

Met Inspection Standards
  • N/A:No Violations Were Observed

3/11/2025· 1y ago

Visit ID: 10795654

Follow-up Inspection Required

5 high, 1 int, 4 basic

  • 35A-03-4:Basic - Dead roaches on premises. Eight dead roaches on floor throughout kitchen. Two roach egg sacks on floor in warewash area. Warning
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor in ware wash area squirts water out of cracks when stepped on.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several in use containers in walk in cooler
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Floors, walls and ceilings soiled with grease, dust and food debris.
  • 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. In walk in cooler: pasta (51F - Cooling more than 6 hours)
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee touched phone and clothes then began working with food without washing hands.
  • 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. All labels are marked with 8 days.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor near dough mixer. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler: pasta (51F - Cooling more than 6 hours)
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One certificates provided are photo copies

7/19/2024· 1y 7mo ago

Visit ID: 8778450

Met Inspection Standards

3 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean dishes in dishwasher area stored on rack next to hand wash sink and can be easily contaminated by someone washing their hands and getting soap from dispenser.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two water bottles stored on top of dishmachine. Manager removed bottles Corrected On-Site Repeat Violation
  • 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 and purses hanging on soft drink. Syrup boxes in kitchen.

2/22/2024· 2y ago

Visit ID: 8502748

Met Inspection Standards

3 high, 1 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pizza station, employee moved. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple male employees at the prep area, Manager provided bear guards to all. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple lids and containers cracked.
  • 08B-38-4:Basic - Food stored on floor. At the water heater area, water softener pellets (salt) on floor, manager moved. Corrected On-Site
  • 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. At the cook line, male employee cutting tomatoes with no gloves. Inspector addressed situation, employee washed hands and used gloves. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed (11:35am) meatballs at 90-120F, meatballs placed at 9:00am to reheated.
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At the cook line, observed (11:35am) meatballs at 90-120F, meatballs placed at 9:00am to reheated.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees at the cook line.

9/18/2023· 2y 5mo ago

Visit ID: 8377100

Met Inspection Standards

2 high, 1 int, 4 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the bar area and cook line, correct sign missing, Manager posted a correct one. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the server station employee cleaned. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer on floor at the prep area, manager moved. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep area, manager labeled. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At the dry storage area, two cans of mandarin es, one can of artichokes and one can of tomatoes
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles above dish machine, manager moved. Corrected On-Site
  • 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. Inspector provided a digital copy