Pistang Pilipino
Last inspected: Jul 19, 2025
100
Score
Pistang Pilipino has been inspected 11 times since 2022. The latest inspection on file is from Jul 19, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 14 violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Restaurants in Kissimmee average 78, so Pistang Pilipino is doing better than most peers. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 19, 2025
Routine - Food
No violations found.
100
Jul 17, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Jul 16, 2025
Routine - Food
5 critical violations. 6 major violations. 11 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork in pan with cooked beef.
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 16 live roaches on floor in room with chest freezers, 10 live on floor in back of kitchen around bulk containers 2 live on top of reach in chest freezer ,4 live on clean dish rack,4 live on wall in storage room with chest freezers 3 live in rack with clean utensils.10 at bottom of dish machine. 49 total. **Repeat Violation**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef and pork 46° lees than 4 hours per operator. Moved to bottom of cooler.
03A-02-5
High Priority - 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. Tested at 0ppm.
22-41-4
High Priority - Live, small flying insects found . 3 smalll flying insects in storage room with uncovered .food thawing room temperature
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
31B-02-4
Intermediate - No soap provided at handwash sink. Ware wash area. **Repeat Violation**
31B-03-4
Intermediate - Packaged food not labeled as specified by law. Several items in reach-in coolers in dining room. **Repeat Violation**
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date making on anything in kitchen.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Cornstarch in bulk containers no label . **Repeat Violation**
02D-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven s on cook line soiled with black substance and old food debris.
22-08-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen. **Repeat Violation**
36-32-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleans pans on dirty rack.
24-06-4
Basic - Dead roaches on premises. 2 in hand sink in ware washing area, 2 in hand sink on cookline. **Repeat Violation**
35A-03-4
Basic - Food not stored at least 6 inches off of the floor. Plastic bottles of water in dining room on floor. Container of meat on floor in storage area.
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 78° cooking utensils on water 78° on cook line floor.
10-07-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Standing water in bottom of reach-in-cooler. Make table on cook line. **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawed at room temperature throughout facility. **Repeat Violation**
06-01-5
15
Apr 19, 2025
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2025-04-19: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red, brown and white cutting boards with black mold-like substance through the kitchen. - From follow-up inspection 2025-04-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility is canning pickled vegetables - From follow-up inspection 2025-04-19: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-04-19: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in white sugar and rice bulk containers. - From follow-up inspection 2025-04-19: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink. - From follow-up inspection 2025-04-19: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. - From follow-up inspection 2025-04-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on cutting board. - From follow-up inspection 2025-04-19: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen. - From follow-up inspection 2025-04-19: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - 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. Several items in reach in cooler at dining areas - From follow-up inspection 2025-04-19: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Both reach-in-coolers on cooks line. - From follow-up inspection 2025-04-19: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Several refrigerators stored in dining area. - From follow-up inspection 2025-04-19: **Time Extended**
08B-63-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. No labels on bulk containers containing white and brown sugar. - From follow-up inspection 2025-04-19: **Time Extended**
02D-01-5
45
Apr 18, 2025
Routine - Food
5 critical violations. 6 major violations. 13 minor violations.
View 24 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee clean up roaches then removed gloves and put on clean gloves then started to prepare food.
12A-07-5
High Priority - Food prepared with soiled equipment/utensil. Observed employee packaging pickled vegetables over triple sink with dirty dishes.
08B-28-4
High Priority - Roach activity present as evidenced by live roaches found. More than 10 lives roaches on the floor of walk-in cooler. 6 Live roaches on the floor next to handwashing sink, on the cooks line and next to bulk containers in dry storage area. **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and Beef in top half of two make-tables temping between 55F-70F. Per operator items were prepared over a week ago and placed in coolers yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and Beef in top half of two make-tables temping between 55F-70F. Per operator items were prepared over a week ago and placed in coolers yesterday.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red, brown and white cutting boards with black mold-like substance through the kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with plastic bowls and utensils next to triple sink. Handwash sink on cooks line blocked with stool.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Vegetable scraps in handwash sink on cooks line.
31A-11-4
Intermediate - No soap provided at handwash sink. Handwash sink next to triple sink.
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility is canning pickled vegetables
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in white sugar and rice bulk containers.
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over triple sink.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
14-09-4
Basic - Dead roaches on premises. 5 Dead roaches on a pan of pickled vegetables in walk-in cooler, above dishmachine, under microwave, next to hand wash sink. **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on cutting board.
12B-07-4
Basic - Floors not maintained smooth and durable. Throughout kitchen.
36-11-4
Basic - 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. Several items in reach in cooler at dining areas
02D-03-4
Basic - Standing water in bottom of reach-in-cooler. Both reach-in-coolers on cooks line.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing with no running water in triple sink with dirty pot.
06-01-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Several refrigerators stored in dining area.
08B-63-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under cutting board and on prep tables.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. No labels on bulk containers containing white and brown sugar.
02D-01-5
14
Sep 25, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chili sauce, (cooked) made and bottled on site in BALL JARS, not held at 41f or colder. May requires process waiver or other.
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Sliced beets, 7/lb can
01B-01-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper but is selling Caribbean red snapper. Advised to remove from menu as red snapper to read snapper only. **Corrected On-Site**
52-04-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
61
Apr 18, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork holding at 100f advised rapid chill to 41 or colder.
03A-02-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Facility not using dishwasher at this time. Waiting for calibration.
14-11-5
Basic - 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. Several items in reach in cooler in dining room not properly labeled. **Repeat Violation**
02D-03-4
70
Sep 26, 2023
Routine - Food
No violations found.
100
Jul 27, 2023
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over produce in dining room coolers. **Warning**
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken skewers 44-45f advised to move to freezer or cooler for rapid cool during busy lunch. **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 - Handwash sink used for purposes other than handwashing. Cook filling cook pots at hand wash sink. **Warning**
31A-11-4
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sink at cookline. **Warning**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Food stored in a prohibited area. Foods stored in coolers in dining area. **Warning**
08B-37-4
Basic - 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. Flat containers and large plastic containers in dining room coolers not labeled. Must include Name of facility where packaged, date packaged, address and brief description for example: dessert. **Warning**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at 3 bin sink area heavily soiled. Faucet and handles at cookline handwash sink heavily soiled. **Warning**
23-03-4
33
Mar 30, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - 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. Oppm **Repeat Violation**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in walk-in cooler and dessert in front counter **Repeat Violation**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves - dishwasher racks soiled **Repeat Violation**
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation.
35B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Floor soiled/has accumulation of debris. - walk-in cooler and freezer
36-73-4
Basic - 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.
02D-03-4
61
Dec 6, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - 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. Oppm, needs to calibrated.
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts no date of prep, per manager was made on 12/4
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. - walk-in cooler and walk-in freezer doors
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Under/ next to dishwasher machine Walk-in cooler and walk-in freezer
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Containers with utensils 76°
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler shelves
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**
38-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - next to 3 bay sink
36-27-5
45
Frequently Asked Questions
When was Pistang Pilipino last inspected?
The most recent health inspection at Pistang Pilipino on file is from Jul 19, 2025. The public record contains 11 inspections in total.
What is the most common violation at Pistang Pilipino?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pistang Pilipino.
How does Pistang Pilipino compare to other restaurants in Kissimmee?
Pistang Pilipino most recently scored 100 out of 100, which is higher than the Kissimmee average of 78.
Has Pistang Pilipino's inspection record improved over time?
Yes. Recent inspections at Pistang Pilipino have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Pistang Pilipino 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 Pistang Pilipino inspected?
Based on the inspection history on file, Pistang Pilipino is inspected around four times per year on average.
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