PINONES EN ORLANDO
1704 WOOLCO WAY
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/9/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid on imitation Crab in reach in cooler
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of cooking equipment Shelf above cookline
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked beans (52F - Cold Holding) single door reach in cooler cookline side. Per operator from last night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beans (52F - Cold Holding) single door reach in cooler cookline side. Per operator from last night.
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator added a k to all crab options on menus 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. Gave operator a copy
- 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. Front counter bottle disinfectant Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/9/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 4/2/2024
High Priority
5
Intermediate
2
Basic
7
Total
14
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. Water damage on ceiling tile in kitchen by true reach in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter cooler opened bottle of water.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door reach in cooler. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In reach in freezer cooked shrimp.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine over cooked shrimp and conk in reach in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Employee came from parking lot and started working without washing hands. Explained to operator what took place and he explained **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in peppers and chopped lettuce in glass door cooler. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Used in cambro of raw chicken, raw beef, cooked pork, cooked chicken in reach in glass coolers. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over ready to eat krab salad in reach in cooler.
- 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. Everything needs to be date marked. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by mop sink Disinfectant cleaner by 3 compartment sink Disinfectant on top of ice machine front counter Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/2/2024 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 2/28/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle water and food in reach in cooler. - From follow-up inspection 2024-02-28: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and fryer. - From follow-up inspection 2024-02-28: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and freezer in kitchen. - From follow-up inspection 2024-02-28: **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. Flans in display case on front counter not date marked yesterday. Everything in restaurant. - From follow-up inspection 2024-02-28: **Time Extended**
Food safety inspection conducted on 2/28/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 12/28/2023
High Priority
0
Intermediate
6
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling is leaking on front counter. Operator has a vase to catch water.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage in kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle water and food in reach in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table next to grill.
- 36-62-4:Basic - Light not functioning. One light over hood.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and fryer.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and freezer in kitchen.
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator changed to Krab on all menus and will reprint. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a trash can front counter. Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Gave operator copy and he filled out.
- 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. Flans in display case on front counter not date marked yesterday. Everything in restaurant.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner. Corrected On-Site
Food safety inspection conducted on 12/28/2023 revealed 13 total violations (0 high priority, 6 intermediate, 7 basic).