PIE FECTION
3120 S Kirkman Road
Orlando, Florida, 32811
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).