PI PIZZA 3.14 ON MAIN LLC
1507 MAIN ST., Sarasota FL 34236 · 941-217-6370
Last inspected Aug 17, 2026 · 10 visits since August 2023
AUG 24
FEB 25
JUL 25
DEC 25
AUG 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Owner renewed the license during the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2022043293 | Jul 15, 2022 | Apr 24, 2023 | $400 |
Inspection history
10 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bag in box soda in the bar area. Spray bottle containing cleaning fluid stored next to bottles of liquor in the bar area. Manager removed the bottles.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings stored in the reach in cooler on the cook line with no date mark. Manager stated the wings were cooked on 8/15. Manager placed a date mark on the wings.
Accumulation of debris inside warewashing machine.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over canned anchovies in the walk in cooler. Manager removed the anchovies.
No soap provided at handwash sink. No soap provided at the hand wash sink in the bar area. Manager placed soap at the hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa stored in the reach in cooler in the front counter area with no date mark. Manager stated the salsa was prepared on 12/8/25. Cooked chicken wings stored in the reach in cooler in the make line area with no date mark. Manager stated the wings were cooked on 12/8/25. Manager placed date marks on the items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored on a disposable pan in the front counter area. Manager removed the jacket and voluntarily discarded the pan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the pizza oven soiled.
Standing water in bottom of reach-in-cooler. Standing water in the beer reach in cooler in the bar area.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink in the bar area used as a dump sink. Employee removed the debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the pizza oven soiled.
Raw fruits/vegetables not washed prior to preparation. Employee cut onions before washing them. Employee washed the cut and uncut onions.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Employee replaced the sanitizer, new reading 300ppm quaternary.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled a broom and dustpan then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Operating with an expired Division of Hotels and Restaurants license. Owner renewed the license during the inspection.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottles of liquor in the bar area. Manager removed the spray bottle.
Single-service articles improperly stored. Single service cups and pizza boxes stored on the floor in the dry storage area. Manager placed the items on a shelf.
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
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.
Cleaned and sanitized equipment or utensils not properly stored. Large cutting board stored standing on edge on the floor. Employee removed and sanitized the cutting board.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged salmon stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the right side of the bar.
Water leaking from pipe and/or faucet/handle. Leaking faucet on the three compartment sink.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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. Emailed handouts to the operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza on time as a public health control with no written procedure, pizza had time marks. Emailed and reviewed the time as a public health control form with the operator.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles.
Dec 28, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 17, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed in the walk in cooler: ROP cooked chicken dated 8/11. Emailed all instructions for HACCP and Variance to the Person in charge. Person in charge disposed of chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like build up on the interior of the the margarita machine nozzles in the bar.
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. Person in charge could not show proof of employee training.
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the bar hand wash sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the top of the pizza oven. Observed debris build up on pizza dough boxes in the back dishwashing area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed in the walk in cooler: ROP cut cooked chicken dated 8/11. Emailed all instructions for HACCP and Variance to the Person in charge. Person in charge discarded the chicken.
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 10 high priority.
10 High priority4 Intermediate6 Basic
Show 20 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. All the following foods were stored and date marked in the walk in cooler: Sliced cheese 6/24, and Cut chicken 8/4 Notified Person in charge of out of time food. Person in charge discarded food.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee reentering work from the outside and handle clean equipment without washing his hands. Employe was in formed and washed his hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Informed employee and employee rewashed his hands for required time.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his face after washing his hands and then handled clean utensils without washing his hands. Informed employee of the need to wash his hands. Employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled his phone and then touch clean utensils without washing hands. Informed employee, and employee washed his hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All the following foods were stored and date marked in the walk in cooler: Sliced cheese out of the original package 6/24, and Cut cooked chicken 8/4 Notified Person in charge of out of time food. Person in charge discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in the walk in cooler: ROP cut cooked chicken dated 8/11. Emailed all instructions for HACCP and Variance to the Person in charge. Person in charge disposed of chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the pizza make line: Sausage (58F - Cold Holding); Ricotta (48F - Cold Holding); Ham (57F - Cold Holding); Pork (57F - Cold Holding); Mozzarella (57F - Cold Holding); Marinara (53F - Cold Holding); Cooked chicken (58F - Cold Holding); Cut tomatoes (59F - Cold Holding) Person in charge stated they had been stored in the reach in cooler overnight. Person in charge discarded all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the pizza make line: Sausage (58F - Cold Holding); Ricotta (48F - Cold Holding); Ham (57F - Cold Holding); Pork (57F - Cold Holding); Mozzarella (57F - Cold Holding); Marinara (53F - Cold Holding); Cooked chicken (58F - Cold Holding); Cut tomatoes (59F - Cold Holding) Person in charge stated they had been stored in the reach in cooler overnight. Person in charge discarded all items.
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. Observed pizzas on display with no date. One white pizza, one cheese pizza, and one pepperoni pizza on time with no date marks. Person in charge stated the pizzas had been on time for approximately 2hrs. Person in charge placed time marks on pizzas.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed in the walk in cooler: ROP cooked chicken dated 8/11. Emailed all instructions for HACCP and Variance to the Person in charge. Person in charge disposed of chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like build up on the interior of the the margarita machine nozzles in the bar.
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. Person in charge could not show proof of employee training.
No soap provided at handwash sink. Observed no soap at the hand wash sink in the dishwashing area. Employee placed soap at hand wash sink.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed clean pizza dough boxes stored outside. Employee moved pizza dough boxes insides.
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed pizza peeler stored on top of the soiled pizza oven. Employee removed pizza peeler to be washed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the bar hand wash sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the top of the pizza oven. Observed debris build up on pizza dough boxes in the back dishwashing area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed in the walk in cooler: ROP cut cooked chicken dated 8/11. Emailed all instructions for HACCP and Variance to the Person in charge. Person in charge discarded the chicken.
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.