Pierogi One
8865 Commodity Cir Unit 101 Ste 5, Orlando, FL 32819 · Permanent Food Service · License 5814279
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked beets hot holding at 121°F/less than 4 hours/turn up temperature/rechecked 152°F in 15 minutes. Melted butter holding at 110°F/cook line in squeezed bottle/less than 4 hours/reheated to 165°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food./raw pork stored over cooked cabbage/two door reach in cooler/
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips for 3 compartment sink and chlorine strip for dish machine not available.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./a container of food inside cook line hand sink/removed/
Fixed on the spot
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./cook.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female employee in kitchen wearing a watch while preparing food.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses./sanitizing bucket under kitchen prep table/
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor./next to cook line hand sink/
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Light not functioning./one light bulb out/cook line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.