PIEOLOGY PIZZERIA Inspection – May 1, 2026

High Priority 2

#9High Priority03B-15-5

High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Chicken,128 f held less than four hours.Operator placed in oven to reheat.

#10High Priority29-34-4

High Priority – Vacuum breaker is not at correct location on hose Bibb.

Intermediate 2

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding drink nozzles Interior of oven is soiled. Can opener is soiled.

#12Intermediate29-28-4

Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions.Expired 2/2026.Repeat Violation** **Repeat Violation**

Repeat Violation

Basic 8

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic29-18-4

Basic – Drain cover(s) missing.Mop sink area.

#3Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.

#4Basic36-08-4

Basic – Floor and wall junctures not coved at front line area.

#5Basic36-24-5

Basic – Hole in ceiling by the walk in freezer.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fans and ceiling are dusty in walk in cooler.

#7Basic25-09-4

Basic – Single-service items for customer self-service not properly protected to prevent contamination.Lids at condiment station.

#8Basic08B-17-4

Basic – Unwashed basil stored over dough in walk in cooler.

Florida Food Watch