Pollos a la Brasa Pio Pio
2259 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5814807
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection8 high priority (5 fixed by the Nov 3 follow-up, 3 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 12 basic (5 repeats); basic violations cost 12 at most-49
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Basic10
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
More time given
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Cold holding equipment not maintained in good repair.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Cook line drawers raw beef (52°F - Cold Holding); raw churiso (50°F - Cold Holding)
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Salmon in cookline drawers without line drawers.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Ceviche
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line drawers raw beef (52°F - Cold Holding); raw churiso (50°F - Cold Holding)
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Bin of raw chicken on same shelf with bin of cut plantains in walk in cooler Operator moved bin of plantains
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw fish in cookline drawers without a barrier Raw chicken behind raw beef in cook line drawers. Operator moved chicken
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel in bottom of pan of cilantro Operator removed
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live small fly in front bar 1 live small fly in prep area
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Many items not date marked. Operator date marked
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards make tables
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Second bar
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle of degreaser and Clorox bleach Operator labeled
Fixed on the spotRepeat violation
Basic12
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Salmon in cookline drawers without line drawers.
Code 08, Food protection and cross-contamination: Stored food not covered.
Tiramisu cake in walk in freezer not covered
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Front panel to ice machine and ice machine door
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line drawer
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator put in bucket
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vents in hood
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under dish machine
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Second bar
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Outer openings not protected with self-closing doors.
Back door open for fist half of inspection Operator closed
Fixed on the spot
Earlier inspections 1
D68Routine inspection16 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline drawers cooked chicharon (49°F - Cold Holding); recheck 43°F churiso (50°F - Cold Holding); recheck 43°F raw beef (50°F - Cold Holding); recheck 40°F raw pork (50°F - Cold Holding); recheck 38°F Put in freezer to rapid chill
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Items not being date marked when pulled from freezer
Code 11, Employee health: 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.
Employees working filled out
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards several throughout
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of bleach by dish machine not labeled Operator labeled
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only have certificates for 2 employees
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Pan of sugar on prep table Operator labeled
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Several items in freezer Ice machine front panel missing exposing ice
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
80°F Knives in container of water on prep table and on stove Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Missing front panel to ice machine Door to ice machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vents in hood Outside
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Side bar that is never used
Code 33, Garbage and refuse: Open dumpster lid.
Recycling lid
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Several throughout
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.