PAPI PINCHO
133 E. ORANGE ST, Groveland FL 34736 · 9198022170
Last inspected May 5, 2026 · 8 visits since October 2023
MAR 24
DEC 24
APR 25
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found -3 in kitchen, 1 in front area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026045249 | May 1, 2026 | Jul 22, 2026 | $400 |
| 4--2015037194 | Jul 16, 2015 | Dec 1, 2015 | $680 |
Inspection history
8 visits, newest first
May 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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. -Alisbet and Jose
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line on hot line is wearing a bracelet and watch
Floor tiles missing and/or in disrepair. -dry storage area
May 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority2 Intermediate9 Basic
Show 18 findings ▾
Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook on line drank from personal cup, closed lid with bare hand, then went to fryers and began handling equipment and utensils. Educated operator and employee washed hands.
Evidence of mop/cleaning wastewater dumped onto ground. -gray water observed out back door, educated operator
Hot time/temperature control for safety food held at less than 135 degrees Fahrenheit. Front line plantains (90F - Hot Holding); sweet potatoes (92F - Hot Holding); ribs (122F - Hot Holding); Kitchen: rice (122F - Hot Holding) less than four hours per operator, moved to oven for rapid reheat to 165F
Live, small flying insects found -3 in kitchen, 1 in front area
Raw animal food stored over/not properly separated from ready-to-eat food. -sliced raw beef over sauces in reach in cooler on cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black refrigerator in kitchen, held more than four hours per operator cooked pork roast (49-55F - Cold Holding); bulk raw pork roast (51-52F - Cold Holding); raw chicken breasts (51-52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen: more than four hours per operator cooked pork roast (49-55F - Cold Holding); bulk raw pork roast (51-52F - Cold Holding); raw chicken breasts (51-52F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in dry storage room
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. -Alisbet and Jose
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -black refrigerator in back kitchen, ambient temperature 60F
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line on hot line is wearing a bracelet and watch
Equipment in poor repair. -fryer baskets are warped
Floor tiles missing and/or in disrepair. -dry storage area
No conspicuously located ambient air temperature thermometer in holding unit. -refrigerators in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -plastic curtains at entry to kitchen
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -single use gloves stored in employee restroom
Standing water in mop sink.
Unnecessary items/unused equipment on the premises. -microwave outside back door -wood pallets by dumpster
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak over sauces in reach in cooler on cook line
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use knife/knives stored in cracks between pieces of equipment. -cook line
No hot running water at mop sink. -handle is broken
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system filters -gaskets on reach in freezers in back kitchen
Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -back kitchen
Oct 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak over sauces in reach in cooler on cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked ground beef (51F - Cold Holding); cooked rice (51F - Cold Holding); raw shell eggs (53F - Cold Holding); sliced ham (53F - Cold Holding); cooked bananas (52F - Cold Holding), held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked ground beef (51F - Cold Holding); cooked rice (51F - Cold Holding); raw shell eggs (53F - Cold Holding); sliced ham (53F - Cold Holding); cooked bananas (52F - Cold Holding), reach in coolers in in back kitchen, held more than four hours per operator.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. --potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice (121F - Hot Holding); casava (119F - Hot Holding), hot holding unit in back kitchen, held less than four hours per operator. Moved to oven for rapid reheat. Both still reheating...rice 127F, yuca 142F
Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 400++
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen), covered tightly and placed in reach in cooler
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler in back kitchen
In-use knife/knives stored in cracks between pieces of equipment. -cook line
No hot running water at mop sink. -handle is broken
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system filters -gaskets on reach in freezers in back kitchen
Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -back kitchen
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill. Pork Kabob (53F - Cold Holding); Cooked beef (52F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid by hand washing sink. Operator labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent at front counter soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in back kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled Exterior reach in coolers and freezers in back kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer in back kitchen area.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. -mineral oil over prep area across from triple sink
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked bananas/peppers/onions (58F - cooling, prepared yesterday, temped at 9:50a.m.) -cooked ground beef (46F - cooling, prepared yesterday, temped at 10:05)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked bananas/peppers/onions (58F - cooling, prepared yesterday, temped at 9:50a.m.) -cooked ground beef (46F - cooling, prepared yesterday, temped at 10:05)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked bananas/peppers/onions, cooked ground beef in deep containers, covered in reach in cooler. Educated operator.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef, mashed potatoes in reach in cooler
Equipment in poor repair. -gaskets on small reach in cooler in prep area
Interior of white microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers in kitchen
Raw fruits/vegetables not washed prior to preparation. -potatoes and plantains. Educated operator
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. -Raw shell eggs behind butter in prep cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over tomato paste.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken 111f. Less than 4 hours. Operator rotated chicken and turned up heat.
Floor tiles missing and/or in disrepair. -On cookline.
Food stored on floor. Cooking oil in dry storage.
Time/temperature control for safety food thawed in an improper manner. -Ribs in igloo cooler with no ice. Operator placed under water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator added bleach. Rechecked at Chl 100 ppm.
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cardboard used to line food-contact shelves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.
No conspicuously located ambient air temperature thermometer in holding unit. Silver refrigerator.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler.
Wiping cloth sanitizing solution stored on the floor.
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.