Pie Fection
Last inspected: Nov 4, 2025
41
Score
Pie Fection appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Nov 4, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly five violations before.
Across the inspection history, “no chemical test kit provided when using sanitizer” is the issue that surfaces most often, recorded two times.
By comparison, the average Orlando facility scores 79, putting Pie Fection on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Live, small flying insects found -1 small flying insect at bar hand wash sink
35A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit
16-37-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at bar
27-16-4
Basic - Outer openings not protected with self-closing doors. -rear door not fully self closing
35B-03-4
Basic - Single-service articles improperly stored. -single service gloves stored under amd along side chemicals
25-05-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -Need flashlight to see
38-04-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. -soda machine leaking -low boy cooler at bar under blender seals torn
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door at restrooms
35B-01-4
Basic - Food stored on floor. -bag of semolina on floor at rear door near restrooms
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoops in Semolina and flour buried in food product
10-01-5
41
Mar 11, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cooling. Cooked Shrimp (47F - Cold Holding); Cooked Chicken (47F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef Stroganoff with date 3-2-25
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
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. One new employee under 60 days. Provided food employee reporting agreement operator have employee signed **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In salt container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in ware washing area. Vents in ware washing area soiled
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle at prep area. Operator removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bottles of Coca Cola on floor. Operator removed. Onions in walk in cooler Flour in kitchen area **Corrected On-Site** **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior Wittco oven soiled **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at front counter soiled Fan guard soiled in walk in cooler **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter soiled **Repeat Violation**
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in the kitchen area slow draining.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Bucket of salt at cook line
02D-01-5
39
Dec 3, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Jul 2, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
90
Jun 14, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Pasta (59F - Cooling) **Repeat Violation**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked Pasta (59F - Cooling) per operator pasta was cooked and placed in cooler the day before.
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by the cooks line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked with buckets **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by three compartment sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle at hand sink. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at 3 comp. Sink.
31B-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour container **Corrected On-Site**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat hanging on sliced handle **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. In salt container by cooks line. **Corrected On-Site**
14-01-5
41
Dec 15, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Jun 2, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
45
Dec 16, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat sauces in walk-in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths Quaternary ammonia test kit not available . **Repeat Violation**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Green and red cutting boards at storage shelf above three compartment sink.
14-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat sauces in walk-in cooler. **Corrected On-Site**
08B-17-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear and metal pans at storage shelf above three compartment sink.
24-08-4
61
Frequently Asked Questions
When was Pie Fection last inspected?
The most recent health inspection at Pie Fection on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Pie Fection?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at Pie Fection.
How does Pie Fection compare to other restaurants in Orlando?
Pie Fection most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Pie Fection's inspection record improved over time?
No. Recent inspections at Pie Fection have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Pie Fection means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pie Fection inspected?
Based on the inspection history on file, Pie Fection is inspected around three times per year on average.
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