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Solid Health Score
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.
PINNAAKI in ORLANDO currently holds an InspectFL Health Score of 91.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 20 total violations — 4 critical, 5 major, 11 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on March 31, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •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?
PINNAAKI looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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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
- [13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep without a hat or hair net.Everyone wore their hair nets
- [08B-47-4] Food not stored at least 6 inches off of the floor. Bucket of yogurt and case of tomatoes stored on floor of walk in cooler
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pull out reach in cooler at entrance to kitchen
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing in triple sink. Operator turned on cold water
- [33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler and small oven by bathroom door
- [03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Curry temping at 86F at front counter. Operator put in oven for temperature recovery.second temperature reading 165F
- [31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at front counter had bag in sink. Operator moved
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry and milk opened over 24 hours in walk in cooler
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