CHIVIO LINIERO
4944 10 AVE N, Green Acres FL 33463 · 5612477705
Last inspected Mar 25, 2026 · 9 visits since October 2023
APR 24
SEP 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on floor crawling on sticky trap, discussed with operator who killed roach and cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,850
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006541 | Nov 21, 2025 | Jul 31, 2026 | $1,600 |
| 2--2025028056 | Feb 11, 2025 | Sep 23, 2025 | $250 |
Inspection history
9 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 2 #10 cans tomato of paste dented to seam of can.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw steak over plantains not in commercial packaging at stainless reach in freezer. Operator stored products properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw steak at flip top cooler, raw chicken over raw pork at tall white reach in freezer, both products not in commercial packaging. Operator stored all products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (109F - Hot Holding) Observed in bowl in pan of steam steam table. Per operator, out of temperature for approximately 15 minutes. Operator put product in microwave to reheat to 165+F.
Show the remaining 3 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using chlorine sanitizer but only has quaternary sanitizer test kit. Educated operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made 3/23 no date mark at sliding door cooler. Operator date marked product.
Portion cup with no handle used to dispense salt.
Nov 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 10 high priority.
10 High priority4 Intermediate3 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into Pan and without washing hands employee used masher to make mashed plantains, discussed with operator, employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Visibly soiled spoon in hand washing sink removed and placed in clean utensils bin without being washed or sanitized, discussed with operator to wash and sanitize all utensils in container.
Nonfood-grade bags used in direct contact with food. Non food grade bag used for shipping of styrofoam containers reused as liner for cooked rice, discussed with operator who removed plastic liner.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken in non commercially packaged plastic bag stored directly above cooked ham, discussed with operator who corrected storage of products. In reach in freezer next to coffee bar raw shrimp in open box stored above cassava dough, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored directly on top of raw whole muscle steak, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged plastic bag of raw chicken stored directly above non commercially packaged plastic bag of raw beef, discussed with operator who corrected storage of products
Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on floor crawling on sticky trap, discussed with operator who killed roach and cleaned and sanitized area.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach in cooler fully thawed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line raw sausage (55F - Cold Holding); cut tomato (63F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who placed bags of ice on product.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connection in kitchen next to hand washing sink has no vacuum breaker installed, discussed with operator to install vacuum breaker.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and sent email copy of big 6
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed with operator and emailed clean up poster
Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to store dirty spoon, discussed with operator who removed spoon.
Spray bottle containing toxic substance not labeled. In kitchen on storage rack unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean and sanitized spoons hanging on shelf next to hand washing sink exposed to splash, discussed with operator who moved spoons.
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. In reach in cooler fully thawed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Dead roaches on premises. In kitchen approximately 2 dead roaches on floor under table, discussed with operator who cleaned and sanitized area.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 11 high priority.
11 High priority4 Intermediate1 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on shelving chicken soup (93F - Cooling)at 3:20 since 10:00. Per operator product prepared this morning and cooling since approximately 10:00. Product never reached 70F within 2 hours see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands began to handle a pot of meat. Discussed with operator employee washed hands.
Live, small flying insects found 2 live flies in kitchen landing on shelf's with clean plates discussed with operator who killed flies and clean and sanitize areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef in plastic wrap stored over bags of veggies. Discussed with operator who corrected storage.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler house made fresh garlic and oil sauce date marked 1/18 per operator products prepared on 1/18/25 and left in walk in cooler until used see stop sale.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled customer plate placing into dish return area and without washing hands employee grabbed a clean plate of food to take to another customer. Discussed with operator employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler ham (56F - Cooling) at 3:35 since 11:45 to 55F at 4:05; sliced cheese (55F - Cooling) at 3:35 since 11:45 to 56F at 4:05; sausage links (55F - Cooling) at 3:35 since 11:45 to 47F at 4:05 at this current rate of cooling product never reached 41F within 4 hours see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill.
Handwash sink used for purposes other than handwashing. In kitchen hand washing sink at cook line used to store dirty dishes 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly.
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. In flip top cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
Sep 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. I emailed operator.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Observe Flip top refrigerator; sliced cheese (48F - Cold Holding) due to being over filled. Operator removed the overfilled.
No paper towels or mechanical hand drying device provided at handwash sink. Observe no paper towels at cook line hand sink.
No probe thermometer provided to measure temperature of food products. Operator stated he took it home.
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen.
Time/temperature control for safety food thawed in an improper manner. Observe bacon defrosting at room temperature. Operator placed the walk-in refrigerator.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter at server station
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter at server station.See stop sale. Employee discarded butter.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen.
Stored food not covered...pot pie in reach in freezer. Employee covered.
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.