Pio Pio 2
Last inspected: Apr 13, 2026
47
Score
Pio Pio 2 appears in inspection records 16 times, starting in 2022. The latest inspection on file is from Apr 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up seven times.
Pio Pio 2's latest score of 47 falls below the Ocoee average of 76. Diners may want to scan the inspection details before deciding to visit.
16
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Employee removed raw eggs from over unwashed produce in walk in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with food debris on reach in cooler on cook line.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Employee removed cup in bulk container of corn flour in dry storage. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On reach in cooler on cook line.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint.
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On the floor of the walk in freezer.
14-69-4
Basic - Old labels stuck to food containers after cleaning. Employee removed labels on clean dishes in ware washing area during inspection. **Corrected On-Site**
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
47
Dec 8, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is non-continuous cooking whole chickens. Advised them on procedures - From follow-up inspection 2025-12-08: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator removed to be cleaned **Corrective Action Taken** - From follow-up inspection 2025-12-08: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep table and prep table cooler - From follow-up inspection 2025-12-08: **Time Extended**
14-09-4
78
Dec 5, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce, pork, garlic, breaded chicken, pico, raw shell eggs 46-60F cold holding in prep cooler less than 4hrs. Operator immediately moved to walk in cooler for temp recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler . Operator removed **Corrected On-Site**
08A-20-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator is non-continuous cooking whole chickens. Advised them on procedures
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen had plug with food debris. Hand sink at bar had employee drink and rag. Operator removed all. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. In women's bathroom. Operator replaced **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep table and prep table cooler
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelf above prep area. Operator removed **Corrected On-Site**
12B-07-4
Basic - Faucet/handle missing at plumbing fixture. Cold water faucet at hand sink in kitchen was turned off. Operator turned on **Corrected On-Site**
29-09-4
Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor in outside storage shed **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door operator removed **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
37
Jun 25, 2025
Complaint Full
9 minor violations.
View 9 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Ice machine **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over BIB rack located near walk in cooler Hole next to pipe near hood and triple sink.
36-32-5
Basic - Dead roaches on premises. 3 kitchen under triple sink and storage rack next to sink. Staff cleaned them up. **Corrected On-Site**
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. On the door of make table located on the cook line.
14-71-4
Basic - Food stored on floor. Cases of Avocados near walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 130F
10-07-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan on the shelf over make table. Staff turned over. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Large white ingredients bin located near walk in cooler with white substance.
02D-01-5
64
Mar 24, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Unwashed tomatoes boxes over washed onions in walk in cooler.
08A-04-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over beef in walk in freezer.
08A-24-5
High Priority - Toxic substance/chemical improperly stored. Home defense spray and chemical bottle on dry storage shelve stored with food cutting board.
41-10-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper, and red snapper fillet. Operator fixed menus during inspection. **Corrected On-Site**
52-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors throughout facility.
23-24-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Pinto beans and rice stored on the floor in outside enclosed shed.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs, and utensils in standing water 86°F on prep table . Operator removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of cooking equipment on cooks line.
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
43
Feb 4, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; chicken (102F - Hot Holding). Less than 4 hours in oven. Staff discarded chicken. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken that is cooking in rotisserie oven above ready to eat chicken. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Ice with drink carton inside. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
01B-12-4
High Priority - - From initial inspection : High Priority - Food stored in ice used for drinks. See stop sale. Carton of juice held in drink ice used to serve beverages. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
08B-56-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop guacamole and white sauce in walk-in cooler. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 101F. Staff discarded water. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers in a bowl with cut pieces. Staff discarded the cut pieces. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
08B-17-4
45
Dec 2, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Ice with drink carton inside. **Warning**
01B-12-4
High Priority - Food stored in ice used for drinks. See stop sale. Carton of juice held in drink ice used to serve beverages. **Warning**
08B-56-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken that is cooking in rotisserie oven above ready to eat chicken. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; chicken (102F - Hot Holding). Less than 4 hours in oven. Staff discarded chicken. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager Joves in position for 4 months. **Warning**
53A-02-7
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop guacamole and white sauce in walk-in cooler. **Warning**
14-01-5
Basic - Equipment in poor repair. Reach in cooler on cook line. **Repeat Violation** **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 101F. Staff discarded water. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers in a bowl with cut pieces. Staff discarded the cut pieces. **Corrective Action Taken** **Warning**
08B-17-4
41
Apr 16, 2024
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Verified ownership with staff
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw shrimp over cooked shrimp in reach in cooler on cook line **Repeat Violation**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over. **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Medium white board under prep sink and large white board on make table.
14-09-4
Basic - Equipment in poor repair. Gasket on make table across from fryer.
14-11-5
Basic - Food stored on floor. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On stove handles. Staff removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flat top at 56F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave handles and table tops and bottoms
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with stickers in make table
08B-39-4
43
Dec 5, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken cooking in rotisserie. Raw over finished cooked chicken. Staff changed rotation and cooking. **Corrective Action Taken** - From follow-up inspection 2023-12-05: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line vent - From follow-up inspection 2023-12-05: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets, cook with beads - From follow-up inspection 2023-12-05: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of Chicken in walk-in cooler **Repeat Violation** - From follow-up inspection 2023-12-05: **Time Extended**
08B-38-4
74
Dec 4, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Must use manual triple sink to wash, rinse and sanitize dishes until re-inspection. **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken cooking in rotisserie. Raw over finished cooked chicken. Staff changed rotation and cooking. **Corrective Action Taken**
08A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line vent
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets, cook with beads
13-07-4
Basic - Food stored on floor. Cases of Chicken in walk-in cooler **Repeat Violation**
08B-38-4
64
Jun 16, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
50
Jun 15, 2023
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter for the Tilapia that is used in the ceviche. **Warning**
01D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at bar blocked with cutting board **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strip for dish machine
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer No ambient thermometer at reach in cooler at cooks line
05-08-4
Intermediate - No soap provided at handwash sink. Hand washing sink at bar no soap or paper towel **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop red beans at dry storage
14-01-5
Basic - Clean utensils stored between equipment and wall. Tong stored between splash guard at fry station and reach in freezer **Corrected On-Site**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen with no hair restraint **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Reach in cooler at cooks line right side door does not seal when closed due to torn gasket
14-11-5
Basic - Exterior door that leads to outside has a missing door knob
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oil, beans stored on floor at outside storage and cooks line
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table located at cooks line across from fryer station has rusted bottom shelf
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon individually packaged with instruction to remove before thawing,in walk in cooler
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Two whole, unwashed pineapples stored over cut romaine lettuce in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. No label on salt and flour at cooks line
02D-01-5
30
Apr 12, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yellow rice and white rice in cooler over night per cook, between 47-55f. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow rice and white rice in cooler over night per cook, between 47-55f. **Warning** - From follow-up inspection 2023-04-12: No rice in cooler. **Time Extended**
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. Provide form **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yellow rice and white rice in cooler over night per cook, between 47-55f. In deep pans with lids **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Board on make table cooler at cook line **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
14-09-4
58
Apr 10, 2023
Routine - Food
6 critical violations. 4 major violations. 8 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yellow rice and white rice in cooler over night per cook, between 47-55f. **Warning**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over vegetables in stand up freezer next to fryers at cook line **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over margarine and cut avocados in cooler across from griddle **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cutting board of reach in cooler make table at cook line 3 live roaches on wall over reach in cooler make table at cook line 2 live roaches on floor at cook line by oven 2 live roaches on wheel of oven at cook line Total 8 live roaches observed **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow rice and white rice in cooler over night per cook, between 47-55f. **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Small cutting board and utensil in basin of hand sink at bar **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on right side of cook line No paper towels at hand sink at bar area **Warning**
31B-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. Provide form **Warning**
11-26-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yellow rice and white rice in cooler over night per cook, between 47-55f. In deep pans with lids **Warning**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Board on make table cooler at cook line **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. All cooks **Warning**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs and paddle hanging on handle of oven door **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 103-113f at cook line **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease and food build up on top of drawer cooler under griddle at cook line Heavy grease build up on side of fryers at cook line **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers at cook line not labeled **Warning**
02D-01-5
18
Nov 16, 2022
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs above margarine reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Attached cutting board on make table.and large white cutting board
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit is ruined Chlorine.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner on top of dish machine. **Repeat Violation**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Produce above cooked yuca walk in cooler. **Corrected On-Site**
08B-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Stored food not covered. Vegetables in reach in freezer.
08B-12-5
Basic - Food stored in a location that is exposed to splash/dust. **Corrected On-Site**
08B-36-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door. **Corrected On-Site**
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above Food order pick up window .
36-34-5
Basic - Equipment in poor repair. Gasket missing on reach in cooler near ware wash area.
14-11-5
43
Jul 5, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.- rice in deep pan and covered **Warning** - From follow-up inspection 2022-07-05: Nothing cooling at time of reinspect. **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Equipment in poor repair.- handle of reach in freezer in kitchen **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
14-11-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.- on floor of walk in cooler **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
14-69-4
82
Frequently Asked Questions
When was Pio Pio 2 last inspected?
The most recent health inspection at Pio Pio 2 on file is from Apr 13, 2026. The public record contains 16 inspections in total.
What is the most common violation at Pio Pio 2?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited seven times, more than any other issue at Pio Pio 2.
How does Pio Pio 2 compare to other restaurants in Ocoee?
Pio Pio 2 most recently scored 47 out of 100, which is lower than the Ocoee average of 76.
Has Pio Pio 2's inspection record improved over time?
Results have been roughly steady. Inspections at Pio Pio 2 have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pio Pio 2 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 Pio Pio 2 inspected?
Based on the inspection history on file, Pio Pio 2 is inspected around four times per year on average.
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