Pi Bar
Last inspected: Feb 18, 2026
90
Score
Pi Bar appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Feb 18, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded five times.
Among Dunedin restaurants, the typical score is 75; Pi Bar is comfortably above that bar. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
53A-03-7
90
Jun 16, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
29
Jan 15, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw bacon in reach in cooler in back room.
08A-20-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine the cook time and stamped it during inspection. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by dish rack. Operator removed dish rack **Corrected On-Site**
31A-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Build up of food debris In the reach in cooler in back storage room.
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf over prep table Discussed with operator the need to store employee beverages in an area away from food and clean equipment. **Repeat Violation**
12B-07-4
61
Jul 10, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
May 9, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked meat balls 46F stored in a plastic bowl inside the make table, ham 45F stores in a plastic bag over the rim of the make table. Cook placed food in walk in cooler to cool it down. The food was out less than 4 hours. **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad, sliced tomatoes **Warning**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above cook line **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes and lighter stored on the upper shelf cook line. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Cases of food stored on the floor of dry storage area. Discussed the importance of of storing food a minimum of 6" off the floor **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and bowls holding food removed from its original container not labeled with common name. **Warning**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
35
Feb 19, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine the prep time of the pizza and time stamped accordingly **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs (94F - Hot Holding, second temperature taken at 4:40pm 148F reheat.)cook placed back in the oven until the temperature reaches 165F
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat food in reach in cooler. Operator moved eggs to bottom shelf to gain compliance **Corrected On-Site**
08A-05-6
Basic - Working containers of food removed from original container not identified by common name.squeeze bottles containing food removed from its original container not labeled with common name.
02D-01-5
Basic - Food stored on floor. Dry storage canned food and flour stored on the floor.
08B-38-4
58
Jun 1, 2023
Routine - Food
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
May 31, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-31: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); ham (47F - Cold Holding); shredded mozzarella (47F - Cold Holding); genoa salami (54F - Cold Holding) see stop sale **Warning** - From follow-up inspection 2023-05-31: Cooked sausage 46F cold hold, clams 50F cold hold, scallops 48F cold hold **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (48F - Cold Holding); ham (47F - Cold Holding); shredded mozzarella (47F - Cold Holding); genoa salami (54F - Cold Holding) **Warning** - From follow-up inspection 2023-05-31: Cooked sausage 46F cold hold, clams 50F cold hold, scallops 48F cold hold **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - 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. Discussed and provided employee agreement **Warning** - From follow-up inspection 2023-05-31: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-05-31: **Time Extended**
14-09-4
55
May 30, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); ham (47F - Cold Holding); shredded mozzarella (47F - Cold Holding); genoa salami (54F - Cold Holding) see stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (48F - Cold Holding); ham (47F - Cold Holding); shredded mozzarella (47F - Cold Holding); genoa salami (54F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - 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. Discussed and provided employee agreement **Warning**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Rack of clean pans stored on hand wash sink. Operator removed rack of clean dishes **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Food stored on floor. Flour stored on the floor. Discussed with operator the need to store food a minimum of 6" off the floor **Warning**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverage stored on upper shelf of prep table. Operator removed beverage. **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
43
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 129F held on rack. Operator knows the procedure of using time as a public health control but lacks the documentation. Documents provided at time of inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand was sink blocked by soiled pots in front of it. A rack of clean dishes sitting on top of sink. Operator moved all equipment blocking the hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line not labeled. Discussed the importance of labeling all foods removed from its original container
02D-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ladle handle touching Pisa sauce **Corrected On-Site**
10-06-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to scoop food. Operator replaced portion cup with handled utensils **Corrected On-Site**
14-01-5
67
Frequently Asked Questions
When was Pi Bar last inspected?
The most recent health inspection at Pi Bar on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pi Bar?
Across the inspection record, “time/temperature control for safety food identified” has been cited five times, more than any other issue at Pi Bar.
How does Pi Bar compare to other restaurants in Dunedin?
Pi Bar most recently scored 90 out of 100, which is higher than the Dunedin average of 75.
Has Pi Bar's inspection record improved over time?
Yes. Recent inspections at Pi Bar have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Pi Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pi Bar inspected?
Based on the inspection history on file, Pi Bar is inspected around three times per year on average.
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