Pi Bar

1415 Pinehurst Rd Ste, Dunedin, FL 34698 · Permanent Food Service · License 6218150

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed by the Sep 24 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
1 high priority (fixed by the Sep 24 follow-up), 2 intermediate (fixed on the spot, 2 repeats), 13 basic (2 repeats); basic violations cost 12 at most
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Sep142026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 8 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone on top of dish machine, employee phone on shelf above prep table
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 1 High priority
- 2 Intermediate
- 13 Basic
What 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. Measured at 0ppm. Instructed operator to discontinue use of machine until fixed and to use three compartment sink.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwash sink in kitchen blocked by trash can. Operator moved can.
  Fixed on the spotRepeat violation
  Handwash sink used for purposes other than handwashing.
  Hand wash sink used to store soap. Operator moved soap.
  Fixed on the spotRepeat violation
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottle of sauce unlabeled on top of reach in cooler.
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Cat food not separated from food for the public in reach in cooler. Operator moved cat food.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle stored in marinara sauce. Operator moved handle from sauce.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen.
  Equipment in poor repair.
  Handle of microwave broken.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Rust pitting shelves of reach in cooler next to pizza oven.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on in use containers in reach in cooler by microwave
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave soiled with debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of reach in cooler soiled
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine has accumulation of black mold like substance.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Both restrooms in restaurants do not have covered waste receptacle
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor of walk in cooler soiled with debris
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee cigarette box over clean dishes. Operator disposed of box.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up

Follow-up visitJul 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
- 2 High priority
- 2 Intermediate
- 5 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  More time given
  At the first visit
  1lb of tomatoes temped at 49°F, shredded lettuce 2lbs temped at 60°F, .5lb of blue cheese temped at 58°F, .25lb of provolone temped at 58°F. No prior temperature monitoring documented, held over night.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shredded lettuce 60°F Blue cheese 59°F, shredded cheese 57°F held overnight no prior temperature monitoring documented.
  Administrative complaint
  At the first visit
  1lb of tomatoes temped at 49°F, shredded lettuce 2lbs temped at 60°F, .5lb of blue cheese temped at 58°F, .25lb of provolone temped at 58°F. No prior temperature monitoring documented, held over night.
Intermediate2
- 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.
  More time given
  At the first visit
  Establishment has no plan. Holds pizza slices for 4 hour periods. Emailed operator time control form.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.can opener soiled with debris, interior of soda gun nozzle in bar soiled with debris.
  More time given
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on shelf above prep table in kitchen.
  More time given
  At the first visit
  Employee beverages next to vinegar on prep table in kitchen.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  More time given
  At the first visit
  Employees in kitchen not wearing beard guard.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  At the first visit
  Microwave missing handle in kitchen. Reach in Cooler near three compartment sink not holding temperature.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  At the first visit
  Interior of microwave soiled with debris
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee glasses stored next to clean dishes in kitchen.
  More time given
  At the first visitFixed on the spot
  Employee vape stored next to vinegar on prep table in kitchen. Operator moved vape. Employee phone and cigarettes stored in shelf over prep table across from pizza ovens. Operator moved items.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.