Pierogi Bros
405 E 4 St, Sanford, FL 32771 · Permanent Food Service · License 6904988
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)-19
- Safety score81
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 visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-roll-top reach-in cooler: butter 47-48°F, per operator less than 2 hours, operator relocated to lower portion of reach-in cooler to rapidly cool
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-spray bottle stored with single service, operator removed
Fixed on the spot
Intermediate2
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.
-inspector provided the Food Employee Reporting Agreement document
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-flour container, operator labeled
Fixed on the spotRepeat violation
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
-items lacking date product was packaged
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-employee bottled water on front prep table, operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
-unwrapped plastic utensils
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
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 cell phone stored on prep table
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.