Pie Fection Windermere
13211 Reams Rd Ste B108, Windermere, FL 34786 · Permanent Food Service · License 5815565
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection1 high priority (fixed on the spot), 3 intermediate (fixed on the spot, 1 repeat), 7 basic (1 repeat)-18
- Safety score82
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 25, 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.
11 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. Ran three times, chlorine tested 0ppm, Operator cut down line for sanitizer to pass through and chlorine tested 50ppm
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Kitchen utensils in handwashing sink by pizza station, operator removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At handwashing sink by three compartment sink , operator refilled
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing clear toxic substance not labeled.
Operator labeled sanitizer bottle
Fixed on the spotRepeat violation
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of sugar underneath prep table where slicer is located
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Bar utensils in standing water of 70°F, operator discarded water
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on pizza station, operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in container of sugar Bowl in rice Operator removed small cup in both products
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor soiled in walk in freezer
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.