PI BAR
1415 PINEHURST RD STE, Dunedin FL 34698 · 727-412-8164
Last inspected Jul 8, 2026 · 8 visits since February 2024
MAY 24
JAN 25
JUN 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One live fly in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 8, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1lb of tomatoes temped at 49F, shredded lettuce 2lbs temped at 60F,.5lb of blue cheese temped at 58F,.25lb of provolone temped at 58F. No prior temperature monitoring documented, held over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1lb of tomatoes temped at 49F, shredded lettuce 2lbs temped at 60F,.5lb of blue cheese temped at 58F,.25lb of provolone temped at 58F. No prior temperature monitoring documented, held over night.
Food-contact surface soiled with food debris, mold-like substance or slime.can opener soiled with debris, interior of soda gun nozzle in bar soiled with debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no plan. Holds pizza slices for 4 hour periods. Emailed operator time control form.
Show the remaining 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages next to vinegar on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape stored next to vinegar on prep table in kitchen. Operator moved vape. Employee phone and cigarettes stored in shelf over prep table across from pizza ovens. Operator moved items.
Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen not wearing beard guard.
Equipment in poor repair. Microwave missing handle in kitchen. Reach in Cooler near three compartment sink not holding temperature.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Live, small flying insects found One live fly in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1lb of tomatoes temped at 49F, shredded lettuce 2lbs temped at 60F,.5lb of blue cheese temped at 58F,.25lb of provolone temped at 58F. No prior temperature monitoring documented, held over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1lb of tomatoes temped at 49F, shredded lettuce 2lbs temped at 60F,.5lb of blue cheese temped at 58F,.25lb of provolone temped at 58F. No prior temperature monitoring documented, held over night.
Food-contact surface soiled with food debris, mold-like substance or slime.can opener soiled with debris, interior of soda gun nozzle in bar soiled with debris.
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by rolling trash can. Operator moved trash can.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to dump ice.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no plan. Holds pizza slices for 4 hour periods. Emailed operator time control form.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages next to vinegar on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape stored next to vinegar on prep table in kitchen. Operator moved vape. Employee phone and cigarettes stored in shelf over prep table across from pizza ovens. Operator moved items.
Employee with no beard guard/restraint while engaging in food preparation. Employees in kitchen not wearing beard guard.
Equipment in poor repair. Microwave missing handle in kitchen. Reach in Cooler near three compartment sink not holding temperature.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
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. Dish machine was not set up at the start of the inspection. Manager set up dishmachine, ran twice 0ppm. Sanitizer was empty. Operator grabbed a new sanitizer bucket, primed and ran once without priming, 50ppm chlorine. Discussed with Supervisor Benedict.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach in the sanitizer bucket in the bar does not state that it is safe for food contact surfaces. Operator discarded and filled with quaternary tablet, 150ppm
Live, small flying insects found 1 live fly in kitchen flying. Operator covered food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw scallops above ready to eat sauces and containers of jalapeñoss. Employee relocated.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Feta removed from package on 6/1/25. See stop sale. Blue cheese with date mark of 3/21/25. Employee unsure when it was removed from package. See stop sale. Potato salad opened with no date mark. Employee not sure when it was opened. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta removed from package on 6/1/25. See stop sale. Blue cheese with date mark of 3/21/25. Employee unsure when it was removed from package. See stop sale Potato salad no date mark, opened container. Unable to determine when it was opened.
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. Operator cooked pizza 30 minutes ago. No time mark on the dry erase board that they use for tracking. Operator added time to board.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states pizza by the slice and butter are held on time. No time as a public health control.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of the door in the kitchen and both front doors.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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.
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.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by dish rack. Operator removed dish rack
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Build up of food debris In the reach in cooler in back storage room.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
May 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
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.
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.
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.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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.
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.
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
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above cook line
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.
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
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.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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
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
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
Food stored on floor. Dry storage canned food and flour stored on the floor.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.