PIE FECTION
3120 S Kirkman Road
Orlando, Florida, 32811
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In salt container. Operator removed. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in ware washing area. Vents in ware washing area soiled
- 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 water bottle at prep area. Operator removed Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bottles of Coca Cola on floor. Operator removed. Onions in walk in cooler Flour in kitchen area Corrected On-Site Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior Wittco oven soiled Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at front counter soiled Fan guard soiled in walk in cooler Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter soiled Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in the kitchen area slow draining.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bucket of salt at cook 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. Beef Stroganoff with date 3-2-25
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cooling. Cooked Shrimp (47F - Cold Holding); Cooked Chicken (47F - Cold Holding) Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
- 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. One new employee under 60 days. Provided food employee reporting agreement operator have employee signed Corrected On-Site
Food safety inspection conducted on 3/11/2025 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 12/3/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags and sweater on cases of drinks. Manager removed. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. One male employee on cook like no beard guard.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 76F. Manager poured out water. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on dry storage rack in the kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards I walk in cooler soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled. Reach in coolers at front counter soiled
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours. Moved to freezer for quick chill. Cooked Steak (47F - Cold Holding); Cooked Eggs (48F - Cold Holding) **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On dish rack in the kitchen.
Food safety inspection conducted on 12/3/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 6/14/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In salt container by cooks line. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat hanging on sliced handle Corrected On-Site
- 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. Scoop handle in flour container Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at 3 comp. Sink.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Pasta (59F - Cooling) per operator pasta was cooked and placed in cooler the day before.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Pasta (59F - Cooling) Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by the cooks line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked with buckets Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle at hand sink. Corrected On-Site
Food safety inspection conducted on 6/14/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 12/15/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area and cookline over pizza boxes
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantain (52F - Cold Holding). Less than 4 hours in make table. Transferred from cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in the sink at entrance to kitchen. Staff removed. Corrected On-Site
- 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. Manager had form.employee signed at inspection. Corrected On-Site
Food safety inspection conducted on 12/15/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).