Piezonis
11895 S Apopka Vineland Rd Unit 150, Orlando, FL 32836 · Permanent Food Service · License 5815907
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection1 high priority, 4 intermediate (1 fixed on the spot), 5 basic-22
- Administrative complaint on Sep 15Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Lotion and lip balm stored on prep table
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Meatballs per operator from Saturday
Fixed on the spot
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Observed menu has steak tip salad, sirloin steak and cheese. Steak bomb sandwich not made with top grade sirloin as per menu. Box not labeled as top grade sirloin.
Administrative complaint
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no proof of certification Food Manager
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 & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler over cheese
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing watch while cooking.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed no copy of last inspection report.
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only.
Fixed on the spot
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.