DON WUICHO
900 US HIGHWAY 27 NORTH, South Bay FL 33493 · 786-218-4960
Last inspected Aug 25, 2026 · 9 visits since December 2023
NOV 24
JAN 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies flying around in food truck; 1 landing on trash can.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025006217 | Nov 18, 2024 | Feb 27, 2025 | $200 |
Inspection history
9 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then touched clean lid on pot with tamales on stove; no hand wash. Advised employee to wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw steak portioned in pan stored over frozen fruits for smoothies. Operator fixed.
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken portioned and plastic wrapped stored above pizzas. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter in pan: raw pork (50F - Cold Holding) As per operator, raw pork stored on counter approximately 5 mins. Not prepped or portioned today. Operator returned raw pork to reach in cooler to quick chill.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep Table-; Cooked Pork at 2:45 PM (90-93F - Cooling) for an hour. Rechecked at 3:15 to 84F. Observed cooling covered under no temperature control.Operator uncovered and moved to reach in cooler to quick chill.
Employee failed to wash hands before putting on gloves to initiate a task working with food.. Employee after cashing out guest. Proceeded to put on gloves and failed to washed hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box-; Guava and Cheese pastries (107F - Hot Holding), Per Manager food items in unit more than 4 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Hot box-; Guava and Cheese pastries (107F - Hot Holding), Per Manager food items in unit more than 4 hours. See stop sale 2) Stove-; Cooked Tamales (123F - Hot Holding); Cooked Pork (125F - Hot Holding); Soup (115F - Hot Holding). Per Manager items in unit less than 2 hours. Manager reheated to 165F Tamales 169F..
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored on shelf above customers cooked food. Manager removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in Sanitizer bucket.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef go outside food truck then reentered and began handling clean pot with tamales; no hand wash. Advised operator that chef should wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at double door stainless steel reach in cooler: raw chicken and raw beef stored over pots of cooked spaghetti. Operator stored properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On countertop: raw shelled eggs (78F - Cold Holding) As per chef, placed on counter 20 mins prior. Not received or portioned today. Operator placed to quick chill.
Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Advised operator to label.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracker raw shelled eggs then handled clean utensil and bread to prepare meal; no glove change; no hand wash. Chef washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill: cooked pork (115F - Hot Holding) As per operator, cooked since 3.75 hours. Operator reheated to 178F.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Container of medicine improperly stored. At storage rack above prep table near triple sink: Women's gummy vitamins stored above prep table. Operator removed.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils stored in unclean water of 83F. Operator removed water.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies flying around in food truck; 1 landing on trash can.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf with spices: Fresh garlic and oil mixture (87F - Hot Holding) As per operator, kept for 1 hour at room temperature. Operator placed in cooler to quick 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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packages raw steak slices for more than 48 hours. Operator removed steaks and placed them in ziplock bags. Provided contact information for Jose Quinoles to contact regarding approval of HACCP plan.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Container of medicine improperly stored. At storage rack above prep table near triple sink: Women's gummy vitamins and fish oil stored above prep table. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top reach in cooler: Cuban sandwich meat with cheese (52Fat 1:40pm- ambient cooling) As per operator prepped at 9am. Item did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top reach in cooler: Cuban sandwich meat with cheese (52Fat 1:40pm- ambient cooling) As per operator prepped at 9am. Item did not cool to 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. At cook line in oven: cooked rice and beans (45F-hot holding) Per operator made 3 hours ago Operator decided that they will only use as employee food. On prep table near stove: cooked pork (78F - Hot Holding) Per operator made 2 hours 30 mins ago Operator began to reheat to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top reach in cooler: ham slices (45F at 1:40pm; 47F at 2:00pm - ambient Cooling) As per operator sliced today and cooling since 10:30 At current rate of cooling item will not cool to 41F in 4 hours. Item double panned. Operator moved item to double door stainless steel cooler to quick chill.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At triple sink in wash compartment: raw beef being thawed at room temperature. Operator placed in bottom of double door stainless steel reach in cooler.
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.