PINCHO
133 NW 136 AVE B100, Sunrise FL 33325
Last inspected Jul 17, 2026 · 10 visits since October 2023
MAR 25
JUL 25
NOV 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Observed: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed one dead flying Insect on bar top at front by cash register. Operator sanitized area. Priority: Basic
★ 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--2026004346 | Nov 10, 2025 | Mar 2, 2026 | $200 |
Inspection history
10 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Black beans 125F @ 2:30 cooling since 1:30 rechecked 104F @ 3:00 at this rate items will not cool to 70F in two hours. Operator placed beans in walk-in freezer.
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 server touch hair then handled unwrapped plastic cup with lid without washing hands.
Live, small flying insects found Observed one flying insect landing on plastic third pan. Employee killed and washed and sanitized container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in top cooling drawer sliced American cheese (48F - Cold Holding); sliced Swiss (49F - Cold Holding) per operator items removed from walk-in cooler approximately 30 minutes and placed in drawer not portion or prepared today. Operator placed ice pack on cheese.
Show the remaining 6 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary tests strips. Operator had sink and service.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator using quaternary sanitizer had sink and service test strips.
Soiled dry wiping cloth in use. On cook line employee removed
Wet mop not stored in a manner to allow the mop to dry. 2 wet mops stored inside mop bucket
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg changed gloves and then handled hamburger rolls with out washing hands.
Employee washed hands with cold water. Observed employee turn on cold water spigot and washed his hands. Explained to employee to make sure to use hot and cold water when washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.
Current Hotel and Restaurant license not displayed. Current license displayed Expired on December 1 2025
Cutting board has cut marks and is no longer cleanable. Observed blue and white cutting board
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle stored inside box of individual sugar on dry storage shelf. Employee removed.
Wall soiled with accumulated grease, food debris, and/or dust. Located by three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed two mops wet nesting in mop buckets
Working containers of food (salt and flour)removed from original container not identified by common name.
Nov 10, 2025Assigned to InspectorRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Observed: Live, small flying insects found Observed 2 small flying insect landing on mop sink area Observed 2 small flying insects landing on trlple sink. Operator killed and sanitized area. ""Corrected On-Site•• Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in front of fryer• cubed cheese (47F - Cold Holding); cheese fillet (46F - Cold HoldIng) as per operator Items not portioned or prepared today. Items held out of temperature for approximately 2 hours. Operator stored Items in walk in cooler. **Corrected On-SiteRepeat ViolationAdmin Complaint** Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at front bar. Priority: Intermediate
Observed: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed one dead flying Insect on bar top at front by cash register. Operator sanitized area. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at dry goods rack - car keys stored directly on top of canned food. Operator removed Item. ••corrected On-Site•• Priority: Basic
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began working at cook line without handwashing. Employee discarded gloves, washed hands and put on clean gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cook line - sliced tomatoes (49F - Cold Holding); burger (48F - Cold Holding) as per employee items not portioned or prepared today. Item held out of temperature for approximately 30 minutes. Employee placed bags of ice on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp - container of fries (101F - Hot Holding) as per employee item held out of temperature for approximately 30 minutes. Employee discarded at will.
Handwash sink used for purposes other than handwashing. Observed at front - sanitation bucket stored in handwashing sink. Operator removed and stored properly.
Cutting board has cut marks and is no longer cleanable. Observed 2 cutting boards no longer cleanable. Operator discarded items.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, substance or slime. Observed in kitchen - Alto-sham oven.
Time/temperature control for safety food thawed in an improper manner. Observed at sink at rear of establishment - bags of shrimp thawing at room temperature (36F). Operator placed item under running water.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Operator stored correctly.
Feb 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink
Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to cook line - sponges stored inside sink. Operator removed and stored correctly.
Manager or person in charge lacking proof of food manager certification. Observed Marco P. On manager duty without proof of training.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed eggs as an additional topping - as per operator item is heated to sunny side up (still running and partially raw)
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. Observed 3 employees engaged in food manipulation without proof of training.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu. Provided operator with consumer advisory.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at bar area.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink
Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to cook line - sponges stored inside sink. Operator removed and stored correctly.
Manager or person in charge lacking proof of food manager certification. Observed Marco P. On manager duty without proof of training.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed eggs as an additional topping - as per operator item is heated to sunny side up (still running and partially raw)
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. Observed 3 employees engaged in food manipulation without proof of training.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu. Provided operator with consumer advisory.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at bar area.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs, changed gloves,and grabbed a clean plate to serve another customer order, after instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (112F - Hot Holding); brown rice (120F - Hot Holding), per employee food hot held less than 2 hours, employee reheated to 165F.
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. Poster emailed to operator.
Spray bottle containing toxic substance not labeled. Spray bottle by clean equipment rack, containing sanitizer, employee labeled.
Accumulation of debris in three-compartment sink. Substantial build up of food debris and soiled food containers.
Current Hotel and Restaurant license not displayed.
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, next to open bag of hamburger buns, employee removed.
Employee with no hair restraint while engaging in food preparation. One employees working on cook line. Employee placed a hat
Equipment in poor repair. Under shelf of prep table in rear kitchen, from
Floor soiled/has accumulation of debris. -under cooking equipment -under storage by mop sink
Ice buildup in reach-in freezer and/or walk-in freezer. Entrance curtains of walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled mop sink with food debris
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled cloths on top of prep tables and under shelves, around the entire kitchen. Employee started removing soiled cloths.
Apr 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm Chlorine. Operator set up manual sanitization until dishmachine is repaired.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not working properly. Operator provided paper towel.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal bag store above clean equipment. Operator removed item, and place on a lower shelf.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing at 0ppm. Operator made new sanitizing solution at 50ppm chlorine.
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.