Pollos Pio Pio
5803 Precision Dr, Orlando, FL 32819 · Permanent Food Service · License 5814205
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (fixed by the Sep 30 follow-up), 5 intermediate, 9 basic (3 repeats)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food./homemade fresh garlic with oil sauce has a time marked but no written plan/form provided to manager.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./bleach bottle not labeled/dish room.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Required employee training expired for some employees.
More time given
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./flour, sugar, chicken powder containers.
More time given
Code 08, Food protection and cross-contamination: Stored food not covered./homemade fresh garlic sauce at service station.
More time given
Food stored on floor./oil cartons/next to ice machine.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine./kitchen dish machine/
More time given
Old labels stuck to food containers after cleaning.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice bin./service station ice bin.
More time given
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink/expo line hand sink.
More time given
Standing water in bottom of reach-in-cooler./multiple reach in coolers at cook line and prep area.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees./dish room hand sink.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm/bar hand sink.
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food./homemade fresh garlic with oil sauce has a time marked but no written plan/form provided to manager.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./bleach bottle not labeled/dish room.
Code 53, Manager certification and employee training: 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.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./flour, sugar, chicken powder containers.
Code 08, Food protection and cross-contamination: Stored food not covered./homemade fresh garlic sauce at service station.
Food stored on floor./oil cartons/next to ice machine.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine./kitchen dish machine/
Repeat violation
Old labels stuck to food containers after cleaning.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice bin./service station ice bin.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink/expo line hand sink.
Standing water in bottom of reach-in-cooler./multiple reach in coolers at cook line and prep area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees./dish room hand sink.
Repeat violation
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.