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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THE POLITE PIG in ORLANDO currently holds an InspectFL Health Score of 74.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 34 total violations — 7 critical, 9 major, 18 minor.
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What stands out in this inspection history
The latest inspection on May 14, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
THE POLITE PIG has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed four fan guard covers has terrible dust accumulation on the surface located in the walk in cooler.
- [13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Observed bar tender wearing a long pony tail not ineffective restraint.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelves in the dish machine room.
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in reach in cooler located on the cook line.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food residue on the bottom of reach in freezer near the dish machine.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature arugula 46°f stored inside reach in cooler less than 3 hours recommend to quick chill product. Checked Cole slaw 46°f, grilled corn 45/46°f stored inside walk in cooler less than 4 hours recommend to quick chill. Recommend training for employees, checked temperatures more often.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole slaw date marked 5/13 stored inside walk in cooler found out has incorrect date mark on the product, Cole slaw prepared on 5/14 changed label immediately recommend training for employee.
- [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked water temperature 74°f at the hand wash sink located front service line water value readjusted hot water was turn low rechecked 90°f.
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