PIESANOS
3539 WEDGEWOOD LN, The Villages FL 32162 · 352-580-9220
Last inspected Nov 20, 2025 · 5 visits since September 2023
SEP 23
JAN 24
SEP 25
NOV 25
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies landing on trash can and prep sink in kitchen area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Nov 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area
Sep 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Ran thermometer through a cycle, max temp 93F
Wall soiled with accumulated dust behind soda machine in server area. Mop sink soiled.
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 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. 0ppm, operator changed out sanitizer bottle. 100ppm
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink in cook line area. Operator removed.
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.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Ran thermometer through a cycle, max temp 93F
Cardboard used to line nonfood-contact shelves. Shelf under cooking equipment in cook line area lined with soiled cardboard
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. Thawed salmon in walk in cooler
Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station
Wall soiled with accumulated dust behind soda machine in server area. Mop sink soiled.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 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. 0ppm, operator changed out sanitizer container and primed machine. 50ppm
Employee touched clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants while wearing gloves and without washing hands grabbed French fries with the same gloves to put into fryer.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies landing on trash can and prep sink in kitchen area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over onions in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (48F - Cold Holding); sliced tomatoes (46F - Cold Holding); diced tomatoes (45F - Cold Holding); diced turkey and ham mix (47F - Cold Holding); shredded cheese mixture (46F - Cold Holding); raw burgers (48F - Cold Holding) operator states items were moved to reach in cooler at approximately 10:15am. Operator moved items to walk in cooler to cool. Recheck- sour cream 46F sliced tomatoes 43 diced tomatoes 43 diced turkey and ham mixture 41 shredded cheese mixture 42
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Handwash sink used for purposes other than handwashing. Cloth in hand wash sink in mop sink area
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Ran irreversible thermometer through a cycle, max temp 93F
Accumulation of debris inside warewashing machine.
Ceiling tiles/vents soiled with accumulated mold like substance in dry storage room.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food
Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over 3 compartment sink
Food stored on floor. Case of broccoli in walk in freezer
Nonfood-contact surface soiled with grease, food debris. Exterior of cooking equipment
Unclean building components, attachments or fixtures. Mop sink heavily soiled
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.