Pollos Pio Pio, 5752 International Dr, Orlando, FL - Restaurant inspection findings and violations



Business Info

Name: POLLOS PIO PIO
Type: Permanent Food Service
Address: 5752 International Dr, Orlando, FL 32819
License #: 5809881
Total inspections: 18
Last inspection: 08/12/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bathroom door not self-closing. Women's and men's restroom
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Cardboard used to line nonfood-contact shelves. Walk in cooler shelves.
  • Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of drinking cups on the floor at the hand sink at the cook line. **Corrected On-Site**
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee water on the top of the microwave. **Repeat Violation**
  • Basic - Employee personal items stored in or above a food preparation area. Employee back pack on the dry storage shelf. **Repeat Violation**
  • Basic - Food stored on floor. Cooking oil stored on the floor. **Corrected On-Site**
  • Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
  • Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
  • Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
  • 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. Customer delivering box of cakes not prepared onsite not labeled according to the food code.
  • Basic - Leaking pipe at plumbing fixture. Hand sink at the cook line leaking faucet.
  • Basic - Light not functioning under the hood
  • Basic - Ripped/worn tin foil used as food-contact shelf cover.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front line cooking (chicken) area.
  • Basic - Working containers of food removed from original container not identified by common name. Flour containers **Corrected On-Site**
  • High Priority - Displayed food not properly protected from contamination. Boxes of unwashed foods stored over cooked rice in the walk in cooler **Corrected On-Site**
  • High Priority - Employee washed hands with cold water. Cook washed his hands with cold water, hot water was shut off. **Corrected On-Site**
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. Trash cans used to store uncooked chickens in the walk in cooler. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Crate of raw shell eggs over the salad in the reach in cooler at the cook line. **Corrected On-Site**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink at the cook line hot water shut off **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink. Frontline cooking area.
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler at the cook line temping at 63° ambient Temperature, foods temping at 52°. Foods iced and moved to walk in freezer. **Corrected On-Site**
  • Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles hanging from the dish machine and at the frontline cooking area. **Corrected On-Site**
08/12/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/24/2014Routine - FoodCall Back - Complied
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
  • Basic - Employee personal items stored in or above a food preparation area. Cellphone stored on counter near bowls **Warning**
  • Basic - Food debris accumulated on kitchen floor. Food splashed on walls behind storage shelve near ice machine,also by fryers and microwave oven **Warning**
  • Basic - No copy of latest inspection report available. **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employees working on cooks line, spoke to General Manager. **Corrected On-Site** **Warning**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored with beef **Corrected On-Site** **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior gray panel **Warning**
  • Intermediate - Food manager certification expired. Faunier Isaza 3/20/2013 expired , general manager took test on 2/11/2014 with Prometric provided letter. **Warning**
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue. Old food particles spilled on bottom of cooler and freezer **Corrected On-Site** **Warning**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Restuarant has only proof of books in Spanish no certificates available. **Warning**
2/19/2014Routine - FoodWarning Issued
  • Basic - Build-up of grease/dust/debris on hood filters. Per Manager company will schedule to clean filters On 7/25 this month
  • Basic - Buildup of food debris/soil residue on equipment door handles.
  • Basic - Case/container/bag of food stored on floor in kitchen. Case of milk stored on floor **Corrected On-Site**
  • Basic - Cleaned and sanitized equipment or utensils not properly stored.
  • Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in front service area **Corrected On-Site**
  • Basic - Wiping cloth/towel used under cutting board.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Whole chicken 44°f inside walk in cooler recommend Manager to use small containers.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Door panel
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Shrimp, sausages, sauces
  • Intermediate - Handwash sink not accessible for employee use at all times. Front service area located near file cabinet, not able to use storage shelve in front hand sink. **Repeat Violation**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Freezer has food particles on the bottom, front area freezer **Repeat Violation**
7/12/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Plastic bowl stored inside 20 gallon container inside wi cooler **Corrected On-Site**
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located front service area **Repeat Violation**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
  • Basic - Working containers of food removed from original container not identified by common name. Seasoning located on front line, salt shaker **Repeat Violation**
  • High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 44?f inside walk in cooler, recommend to take temp daily.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed employee on cooks line spoke to Manager concerning hand washing.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic cream sauce 45?f stored inside walk in cooler 20 gallon container, recommend manager to place in smaller pans to maintain proper temp,manager change to smaller container during inspection.
  • Intermediate - Cutting board(s) stained/soiled. Throughout kitchen all cutting boards , replaced from last inspection per Manager, recommend resurface. **Repeat Violation**
  • Intermediate - Handwash sink not accessible for employee use at all times. Front line has file cabinet stored in the area
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue. Bottom freezer has dried food residue on the bottom located on main cooks line.
3/14/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler/make table at cookline 46-48F. This violation must be corrected by : 9-7-12. Callback inspection: cooler at top shelf 38F, middle shelf 43F, bottom of cooler 48F [TCS food at bottom of cooler at 48F]. Top of cooler at correct holding temperature but not bottom. TCS foods at bottom transferred to bottom of cooler. Operator unaware of temperature difference throughout cooler as temperature was being monitored at top of cooler - as informed by operator top of cooler was 37F at start of shift. Do not use cooler if incapable of maintaining food at 41F or below. Recommend taking temperature of foods in storage in addition to cooler temperature. This violation must be corrected by 9-10-12. Callback inspection: reach in cooler measuring 40F in some parts and 45F in other parts. Recommend monitoring/rechecking cooler. Callback inspection: cooler 40F in some parts and 45F in some parts. Hot dogs and queso 44-45F - transferred to freezer for cooling to 41F - do not use cooler if not capable of maintaining 41F or below. Keep TCS foods on ice if required. Remainder of food in cooler - not TCS foods. Recommend continued monitoring.
  • Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. Cookline.
  • Violation: 23-07-1 Observed gaskets with residue build-up. Cookline.
  • Violation: 37-05-1 Observed wall soiled with accumulated food debris. Kitchen walls. Callback inspection: some walls have been painted - some walls still require cleaning.
  • Violation: 37-13-1 Observed holes in ceiling.
9/10/2012Routine - FoodCall Back - Complied
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef, raw chicken, rice, raw steak, raw chicken, raw pork at 45-50F - walk in cooler. As informed by operator, walk in cooler was 40F at 9am - problems with kitchen AC and door was left open during delivery. Unable to verify length of time foods have been out of temperature, however based on manager's statement timeframe appears to be 2 hours. Monitor product temperature - discard if above 48F for four hours or more. Walk in cooler should not be used unless capable of maintaining 41F or below - use alternative cooler/ice. This violation must be corrected by : 9-7-12. Callback inspection: Majority of TCS foods at 47-50F in walk in cooler - holding at 50F. See stop sale notice and comments section of report.
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: hot dogs 49F, raw fish 45F, raw bacon 46F, queso blanco 47F. Stored overnight. See stop sale notice for hot dogs. Recommend discarding bacon, queso and fish at 46-47F and stored overnight. This violation must be corrected by : 9-7-12. Callback inspection: hot dogs and raw bacon 48F - stored 3-4 hours - lids removed and containers placed in freezer.
  • Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler/make table at cookline 46-48F. This violation must be corrected by : 9-7-12. Callback inspection: cooler at top shelf 38F, middle shelf 43F, bottom of cooler 48F [TCS food at bottom of cooler at 48F]. Top of cooler at correct holding temperature but not bottom. TCS foods at bottom transferred to bottom of cooler. Operator unaware of temperature difference throughout cooler as temperature was being monitored at top of cooler - as informed by operator top of cooler was 37F at start of shift. Do not use cooler if incapable of maintaining food at 41F or below. Recommend taking temperature of foods in storage in addition to cooler temperature. This violation must be corrected by 9-10-12.
  • Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler at 50F. This violation must be corrected by : 9-7-12. Callback inspection: cooler at 50F. TCS foods 46-48F.
  • Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw beef stored above box of tomatoes - walk in cooler. Raw fish above margarine and salad - reach in cooler. Callback inspection: raw beef and chicken stored above raw fish. Walk in cooler.
  • Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. Cookline.
  • Violation: 23-07-1 Observed gaskets with residue build-up. Cookline.
  • Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Ladies restroom.
  • Violation: 37-05-1 Observed wall soiled with accumulated food debris. Kitchen walls.
  • Violation: 37-13-1 Observed holes in ceiling.
  • Critical - Violation: 41B-03-1 Observed unlabeled spray bottles at dishwash machine.
9/7/2012Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Chlorine sanitizer not at proper minimum strength for sanitizer bucket - over 200ppm. Corrected On Site - 100ppm. Repeat Violation.
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean food containers/pots not stored inverted.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler/make table at cookline 46-48F. This violation must be corrected by : 9-7-12.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler at 50F. This violation must be corrected by : 9-7-12.
  • Critical - Hand wash sink lacking proper hand drying provisions. Front kitchen. Repeat Violation.
  • Critical - Hot water not provided/shut off at employee hand wash sink. Ladies restroom.
  • Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Frozen tilapia used in ceviche [not cooked - only soaked in lime juice]. No proof of parasite destruction. Item not listed on menu but informed by manager that this dish is offered. This violation must be corrected by : 11-6-12.
  • Observed ceiling soiled with accumulated dust by extraction fan.
  • Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
  • Critical - Observed employee chewing gum while cutting tomatoes.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Hands not washed between changing gloves.
  • Critical - Observed employee improperly washing hands. Lather of soap not created and hands washed for a few seconds.
  • Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches while handling/preparing food.
  • Critical - Observed food stored on floor. Box of avvocados stored on floor. Repeat Violation.
  • Observed gaskets with residue build-up. Cookline.
  • Observed holes in ceiling.
  • Observed ice scoop with handle in contact with ice. Ice machine.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In rice container.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Front kitchen - chicken rotisserie area.
  • Critical - Observed interior of reach-in freezer soiled with accumulation of blood/liquid [frozrn to bottom of freezer].
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef, raw chicken, rice, raw steak, raw chicken, raw pork at 45-50F - walk in cooler. As informed by operator, walk in cooler was 40F at 9am - problems with kitchen AC and door was left open during delivery. Unable to verify length of time foods have been out of temperature, however based on manager's statement timeframe appears to be 2 hours. Monitor product temperature - discard if above 48F for four hours or more. Walk in cooler should not be used unless capable of maintaining 41F or below - use alternative cooler/ice. This violation must be corrected by : 9-7-12.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: hot dogs 49F, raw fish 45F, raw bacon 46F, queso blanco 47F. Stored overnight. See stop sale notice for hot dogs. Recommend discarding bacon, queso and fish at 46-47F and stored overnight. This violation must be corrected by : 9-7-12.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored above box of tomatoes - walk in cooler. Raw fish above margarine and salad - reach in cooler.
  • Observed reach-in cooler gasket torn/in disrepair. Cookline.
  • Observed residue build-up on nonfood-contact surface. Excessive dust build-up on shelving - food container storage.
  • Critical - Observed toxic item stored by food. Avocados stored on shelving with chemical bottles.
  • Critical - Observed unlabeled spray bottles at dishwash machine.
  • Observed wall soiled with accumulated food debris. Kitchen walls.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Hot dogs 49F - stored overnight in reach in cooler.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name. Salt container and squeeze bottle of oil. Cookline.
9/6/2012Routine - FoodWarning Issued
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. red beans 50 degrees F stored inside walk in cooler recommend immediately ice bath rechecked 44 degrees F.
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Hand sink located in kitchen.
  • Critical - No conspicuously located thermometer in holding unit. Reach in cooler used for salads
  • Observed build-up of grease on nonfood-contact surface. Observed grease build up on side equiment flat grill and fryers this can be fire hazard.
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler. Spoke to Manager employees will clean at night.
  • Observed cutting board grooved/pitted and no longer cleanable. Observed main service line
  • Critical - Observed flammable material stored around roaster oven. For reporting purposes only. Cans of paint on storage shelve must be removed. Corrected On Site.
  • Critical - Observed food stored on floor. Bag of rice stored near ice machine
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Food crumbs left on bottom of freezer on cooks line. Corrected On Site.
  • Observed single-service articles stored without protection from contamination. Coffee filters stored in front area Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sausage , pork stored in walk in cooler Corrected On Site. Repeat Violation.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm wiping cloths
2/27/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/15/2011Routine - FoodCall Back - Complied
  • Critical - Hand wash sink lacking proper hand drying provisions. Handwash sink located in front area.
  • Observed build-up of grease on nonfood-contact surface. Observed hood filters very greasy underneath hood system.
  • Critical - Observed expired Food Manager Certification. This violation must be corrected by : 11/15/2011.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on front counter
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Food crumbs on bottom reach in freezer located on main line.
  • Observed leaking pipe at plumbing fixture. Hand wash sink located in kitchen
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. yuca 47 degrees F located in reach in cooler on the main line. recommend employee used ice bath for product to maintain proper temperature. Rechecked temperature 42 degrees F.
  • Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Package of sausage, pork ,chicken inside reach in freezer.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored beside raw chicken on storage shelve inside walk in cooler.
  • Wet wiping cloth not stored in sanitizing solution between uses.
9/15/2011Routine - FoodWarning Issued
  • Carbon dioxide/helium tanks not adequately secured. Observed in front service area
  • Critical - Exit signs not properly illuminated. For reporting purposes only. Observed kitchen side door and center of kitchen.
  • Faucet/handle missing at plumbing fixture. Observed spray nozzle broken on prep sink
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue Observed reach in freezer .
  • Observed old labels stuck to food containers after cleaning. Observed items in walk in cooler Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork skins 47 degrees F Corrected On Site.
  • Critical - Unlabeled toxic container does not bear the manufacturer's label. Sanitizing container Corrected On Site.
2/4/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw beef 45 degrees inside walk in cooler, Manager adjusted thermostate lower to maintain temperature inside cooler.
  • Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup inside sugar Corrected On Site.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while cooking. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
  • Observed dusty ceiling tiles and/or air conditioning vent covers. Observed in three compartment sink area.
  • Lights missing the proper shield, sleeve coatings or covers. Observed in severs area located in front area. Repeat Violation.
  • Critical. Unlabeled toxic container does not bear the manufacturer's label. Sanitize must be labeled stored in prep area.
10/11/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/8/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Flan,chicken,beef in walk in cooler.
  • Critical. Thermometers not calibrated according to manufacturer's specifications.
  • Critical. Observed raw animal food stored over ready-to-eat food.Raw shrimp stored over plantains in upright freezer.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Rice in kitchen. Repeat Violation.
  • Observed in-use utensil stored in water below 135 degrees Fahrenheit. Corrected On Site.
  • Observed worn tin foil used as shelf cover.Under prep table area. Repeat Violation.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Excessive rust.
  • Critical. Observed buildup of soiled material on dishwashing racks.
  • Observed residue build-up on nonfood-contact surface.Inside dishwasher dispenser area. Corrected On Site.
  • Observed single-service articles stored without protection from contamination.Coffee filters in kitchen.
  • Observed holes in wall.Three comp sink area.
  • Observed spaces in ceiling.Back line area.
  • Observed dusty air conditioning vent covers.Three comp sink area.
  • Light has a broken shield by back door area.
  • Lights missing the proper shield. Servers' area.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Blender area. Repeat Violation.
  • Carbon dioxide/helium tanks not adequately secured. Corrected On Site. Repeat Violation.
  • Critical. Employee training certificate not completed with expiration date.
5/7/2010Routine - FoodWarning Issued
  • Critical. Observed torn packages/bags of food exposing the contents to contamination.Flour in kitchen.
  • Critical. Observed food stored on floor.Bananas in kitchen. Corrected On Site.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Rice,beans in kitchen.
  • Observed cutting board grooved/pitted and no longer cleanable throughout the establishment .
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
  • Observed old labels stuck to food containers after cleaning. Repeat Violation.
  • Critical. Observed interior of reach-in fruit soiled with accumulation of food residue.Fruits.
  • Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets in kitchen .
  • Observed build-up of grease on nonfood-contact surface.Around top of grease pit lid. Repeat Violation.
  • Observed leaking pipe at plumbing fixture.Under mop sink area.
  • Critical. Observed handwash sink used for purposes other than handwashing.
  • Observed dusty air conditioning vent covers.Three comp area. Repeat Violation.
  • Critical. Observed unlabeled spray bottle.Bleach in kitchen .
  • Observed improper storage next to water heater.Racks,buckets.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Radio on the back line.
  • Carbon dioxide/helium tanks not adequately secured.
  • Observed no child labor law poster.
10/29/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/31/2009Routine - FoodInspection Completed - No Further Action
No report available. 11/25/2008Routine - FoodInspection Completed - No Further Action

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