MR PINCHOS
8203 US HWY 301 S, Riverview FL 33578
Last inspected Jan 12, 2024 · 3 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
JAN 24
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. Sent to operator at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023002762 | Nov 30, 2022 | Feb 10, 2023 | $160 |
| 3--2020033777 | Jun 24, 2020 | Mar 1, 2021 | $400 |
Inspection history
3 visits, newest first
Jan 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
What the inspector wrote — 9 findingsThe state's own report →
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment have unapproved sanitizer, operator got sanitizer at time of inspection.
Nonfood-grade bags used in direct contact with food. Meat in grocery bags in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta salad 65 F, ham 43 F on counter. Advised operator to place back in cooler.
Show the remaining 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 90 F- retemp 165 F, soup 90 F- retemp 175 F operator began reheating at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in walk in cooler not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table.
Food stored on floor. Water on floor in dry storage.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall is raw wood behind register.
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Macaroni and beef in walk in cooler not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Equipment in poor repair. Chest freezer hinges broke.
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. Raw beef over raw yuca in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains 128 F, pork 115 F, advised operator to increase heat.
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. Sent to operator at time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Macaroni and beef in walk in cooler not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Equipment in poor repair. Chest freezer hinges broke.
Food stored on floor. Oil on floor in dry storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, spoons, and knives not all facing the same direction.
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.