PIEROGI ONE
8865 COMMODITY CIR UNIT 101 STE 5, Orlando FL 32819 · 407-420-0011
Last inspected Jul 24, 2026 · 7 visits since July 2023
MAR 24
OCT 24
APR 25
MAY 26
JUL 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed kitchen cook cut cooked chicken for salad with bare hands/advised.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food./raw pork stored over cooked cabbage/two door reach in cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beets hot holding at 121F/less than 4 hours/turn up temperature/rechecked 152F in 15 minutes. Melted butter holding at 110F/cook line in squeezed bottle/less than 4 hours/reheated to 165F.
Handwash sink used for purposes other than handwashing./a container of food inside cook line hand sink/removed/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips for 3 compartment sink and chlorine strip for dish machine not available.
Show the remaining 5 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female employee in kitchen wearing a watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./cook.
Light not functioning./one light bulb out/cook line.
Wet wiping cloth not stored in sanitizing solution between uses./sanitizing bucket under kitchen prep table/
Wiping cloth sanitizing solution stored on the floor./next to cook line hand sink/
May 20, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce 45F, less than 4 hours.
Toxic substance/chemical improperly stored./chemical spray bottles stored with unwrapped straws/
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags hanging on food storage and cleaned dish rack/
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, kitchen reach in freezer/
Food-contact surface soiled with food debris, mold-like substance or slime./some cleaned food containers with stained.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee backpacks hanging on storage rack/
Equipment in poor repair./kitchen reach in cooler and freezer.
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./missing name and address of the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters heavily soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments.
May 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./kitchen.
Equipment and utensils not properly air-dried - wet nesting.
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./home made tomato sauce hot holding at 120F, less than 4 hours/reheated to 165F/
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/manager Gabriela not present. Walked in in the middle of the inspection/
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./two new employees/
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./the establishment is doing meal prep in a sealed container/sealed on site and sell to the customers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on dry storage rack. Flour bags were open.
Equipment and utensils not properly air-dried - wet nesting.
Wet mop not stored in a manner to allow the mop to dry.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then put salt on top without washing hands/kitchen cook/advised.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed kitchen cook cut cooked chicken for salad with bare hands/advised.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw steak, two door reach in freezer.
Toxic substance/chemical improperly stored./chemical spray bottle stored next to oranges, feint wait station/
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Ice buildup in reach-in freezer/front wait station reach in freezer.
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./two containers packaged on site with no date on the products.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./three door prep cooler gaskets soiled.
Two door reach in freezer has accumulation of soil residues.
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.