PINCHO
12519 S DIXIE HWY, Pinecrest FL 33156 · 786.592.2345
Last inspected Jul 22, 2026 · 11 visits since August 2023
SEP 24
JAN 25
JUL 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. The clean up of vomiting and diarrheal form was provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2017015068 | Feb 28, 2017 | Jul 11, 2017 | $320 |
Inspection history
11 visits, newest first
Jul 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across fryers with ambient temp of 52F. The following TCS foods stored inside: cut tomato (49F - Cold Holding); shredded lettuce (47F - Cold Holding); corn salad (48F - Cold Holding); lettuce and tomato (50F - Cold Holding); pico de gallo (47F - Cold Holding). All foods were from prior day as per operator. Operator threw out food.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed CFM not present during inspection, 4 employees on site.
Buildup of food debris/soil residue on equipment door handles. Observed handles to reach in soiled with grease.
Show the remaining 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
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. Observed reach in across fryers with ambient temp of 52F. The following TCS foods stored inside: cut tomato (49F - Cold Holding); shredded lettuce (47F - Cold Holding); corn salad (48F - Cold Holding); lettuce and tomato (50F - Cold Holding); pico de gallo (47F - Cold Holding). All foods were from prior day.
Cove molding at floor/wall juncture broken/missing. Observed next to cook line.
Floor tiles missing and/or in disrepair. Observed in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets.
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority1 Intermediate7 Basic
Show 15 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from bottle then continue food prep. Inspector coached employee on proper handwashing after drinking. Employee removed gloves and washed hands.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patty above hot dog in cooler drawer next to steam table.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger patty above eggs in cooler drawer next to steam table. Observed raw chicken over beef patties, and raw beef patties over eggs in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across fryers with ambient temp of 52F. The following TCS foods stored inside: cut tomato (49F - Cold Holding); shredded lettuce (47F - Cold Holding); corn salad (48F - Cold Holding); lettuce and tomato (50F - Cold Holding); pico de gallo (47F - Cold Holding). All foods were from prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across fryers with ambient temp of 52F. The following TCS foods stored inside: cut tomato (49F - Cold Holding); shredded lettuce (47F - Cold Holding); corn salad (48F - Cold Holding); lettuce and tomato (50F - Cold Holding); pico de gallo (47F - Cold Holding). All foods were from prior day as per operator. Operator threw out food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: cooked plantains (127F - Hot Holding).
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed CFM not present during inspection, 4 employees on site.
Buildup of food debris/soil residue on equipment door handles. Observed handles to reach in soiled with grease.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
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. Observed reach in across fryers with ambient temp of 52F. The following TCS foods stored inside: cut tomato (49F - Cold Holding); shredded lettuce (47F - Cold Holding); corn salad (48F - Cold Holding); lettuce and tomato (50F - Cold Holding); pico de gallo (47F - Cold Holding). All foods were from prior day.
Cove molding at floor/wall juncture broken/missing. Observed next to cook line.
Floor soiled/has accumulation of debris. Observed greasy floor on walk in cooler.
Floor tiles missing and/or in disrepair. Observed in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets.
Nov 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and dish racks are.
Buildup of food debris/soil residue on equipment door handles. Observed exterior of equipment soiled with grease.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Current Hotel and Restaurant license not displayed. Observed current license not displayed at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water cup on cutting board attached to reach in cooler.
Floor area(s) covered with standing water. Observed in kitchen area due to cracked tiles.
Floor tiles missing and/or in disrepair. Observed in kitchen area.
No Heimlich maneuver/choking sign posted. Observed no poster on site.
No copy of latest inspection report available. Observed most recent inspection not on site.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler; soiled shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Nov 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority4 Intermediate15 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cooler across oven; raw burger over hot dogs. Operator changed order during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over eggs in walk in cooler. Operator changed order during inspection.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in walk in cooler; 2 broken eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Across cook line reach in with ambient temp of 48F. The following tcs foods stored inside for less than 4 hours: pico (47F - Cold Holding); pickled veggies (50F - Cold Holding); sliced tomato and lettuce (51F - Cold Holding); sliced grape tomato (49F - Cold Holding). Inspector had operator begin placing items in other cooler for ambient chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table: cooked onions (119F - Hot Holding). As per operator, less than 3 hours. Inspector has operator reheat onions on flat top.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and dish racks are.
Handwash sink used for purposes other than handwashing. Observed strainer in hand sink at front counter.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to kitchen entrance.
Buildup of food debris/soil residue on equipment door handles. Observed exterior of equipment soiled with grease.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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. Observed Across cook line reach in with ambient temp of 48F. The following tcs foods stored inside for less than 4 hours: pico (47F - Cold Holding); pickled veggies (50F - Cold Holding); sliced tomato and lettuce (51F - Cold Holding); sliced grape tomato (49F - Cold Holding)
Current Hotel and Restaurant license not displayed. Observed current license not displayed at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water cup on cutting board attached to reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table across oven. Phone was removed.
Floor area(s) covered with standing water. Observed in kitchen area due to cracked tiles.
Floor tiles missing and/or in disrepair. Observed in kitchen area.
Food stored on floor. Observed rice of floor on cook line. Rice was placed on shelf.
No Heimlich maneuver/choking sign posted. Observed no poster on site.
No copy of latest inspection report available. Observed most recent inspection not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler across cook line. Employee wiped out gaskets at time of inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler; soiled shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed container of salt on prep table with no label.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate4 Basic
Show 12 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee return to kitchen from bathroom and proceed to prep order with washing hands. Manager coached employee on proper hand washing practices. Employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm).
Raw animal food stored over or with unwashed produce. Observed at walk in cooler, raw beef patties stored over uncut lettuce. Manager removed lettuce and placed onto correct shelf. Observed in reach in freezer at rear of kitchen, raw bacon stored over cut carrots.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 broken shelled eggs in 2 dozen carton in walk in cooler.
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. Observed in walk in cooler cooked shredded beef (57F - Cold Holding). As per label from 6/28/25 and per manager was not used today. Operator removed and discarded container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler cooked shredded beef (57F - Cold Holding). As per label from 6/28/25 and per manager was not used today. Operator removed and discarded container.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.observed employee unable to answer minimum beef internal cooking temperature. Coached employee on proper beef cooking temperatures for well done.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Manager removed and washed blade.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen with grease build up.
Floor soiled/has accumulation of debris. Observed under and behind fixed equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer at cook line soiled with food residue.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Jan 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over hotdogs at cooler drawers at cook line.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can. Employee removed the trash can.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food employees engaging in food preparation without a manager present.
Bowl or other container with no handle used to dispense food. Observed bowl inside rice container on shelves under prep table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled at storage area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside reach in cooler across fryers. Operator removed the items.
Wet mop not stored in a manner to allow the mop to dry.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 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 Dishwasher (Chlorine 0 ppm). The three compartment sink is set up with Lactic Acid sanitizer at 704 ppm. The dishwasher machine was prime. The final chlorine concentration 100 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over vegetables at reach in cooler. Operator relocated the shell eggs to the bottom part of the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken strips (128 F - Hot Holding) at steam table. As per operator for less than one hour. Operator covered the product to improve the hot holding temperature.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by rack with bread at front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor tiles missing and/or in disrepair. Observed some floor tiles in disrepair throughout the preparation area.
Food stored in a location that is exposed to splash/dust. Observed single service individual condiments container stored underneath the soap next to handwash sink, exposed to splash.
Old labels stuck to food containers after cleaning. Observed at walk in cooler.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 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 Dishwasher (Chlorine 0ppm). Three compartment sink is set up with lactic acid at 1875ppm they do not use the dishwasher machine until it's repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger stored over veggie burgers and hot dogs. Manager relocated the products
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. operator put the vacuum breaker on the faucet
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. The clean up of vomiting and diarrheal form was provided.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled at back by walk in cooler.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee with beard without beard guard.
Floor tiles missing and/or in disrepair. Observed some tiles broken in kitchen area.
Food stored in a location that is exposed to splash/dust. Observed single service individual condiments container stored underneath the soap next to handwash sink, exposed to splash.
Single-service articles improperly stored. Observed box of single service cups stored on floor.
Single-service articles not stored inverted or protected from contamination. Observed single service bowls not inverted, manager inverted all the bowls.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two towels on the cutting board at preparation area. Manager removed the towels.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Acid Lactic sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Acid Lactic) (452 ppm).
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling fan cover soiled at walk in cooler.
Current Hotel and Restaurant license not displayed.
Food stored in a location that is exposed to splash/dust. Observed individual cups with salt and condiments exposed to splash from the soap and water of the hand wash sink located in front of the three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with black mold like substance at three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Aug 11, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Acid Lactic sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Acid Lactic) (452 ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54 F - Cold Holding); raw beef pinchos (49 F - Cold Holding); raw chicken pinchos (54 F - Cold Holding); raw shrimp pinchos (54 F - Cold Holding) at drawers reach in cooler behind of the oven. As per operator for less than two hours. Operator will send the product to the walk-in cooler for rapid cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by rack with bread, one located front counter.
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling fan cover soiled at walk in cooler.
Current Hotel and Restaurant license not displayed.
Food stored in a location that is exposed to splash/dust. Observed individual cups with salt and condiments exposed to splash from the soap and water of the hand wash sink located in front of the three compartment sink.
Food stored on floor. Observed two oil containers stored on floor under hand wash sink located in front of the three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with black mold like substance at three compartment sink.
Water leaking from pipe and/or faucet/handle. Observed water leaking from the faucet of the three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
Acid Lactic sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Acid Lactic) (452 ppm).
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 Dishwasher (Chlorine 0 ppm).
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee cracked an egg with gloves and handled bread without discarding the gloves and washing his hands. Operator was informed that he need to discarded the gloves that touched raw eggs, wash his hand and putt new gloves. Employee discarded the gloves and the bread was toasted.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cheese at walk-in cooler. Operator was informed that he need to relocate the eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54 F - Cold Holding); raw beef pinchos (49 F - Cold Holding); raw chicken pinchos (54 F - Cold Holding); raw shrimp pinchos (54 F - Cold Holding) at drawers reach in cooler behind of the oven. As per operator for less than two hours. Operator will send the product to the walk-in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (117 F - Hot Holding) at steam table. As per operator for less than two hours. Operator turned up the thermostat to reheat the beans.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by rack with bread, one located front counter.
Manager or person in charge lacking proof of food manager certification.
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling fan cover soiled at walk in cooler.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee open container with soda on cutting board reach in cooler.
Food stored in a location that is exposed to splash/dust. Observed individual cups with salt and condiments exposed to splash from the soap and water of the hand wash sink located in front of the three compartment sink.
Food stored on floor. Observed two oil containers stored on floor under hand wash sink located in front of the three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with black mold like substance at three compartment sink.
Water leaking from pipe and/or faucet/handle. Observed water leaking from the faucet of the three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer bucket (Acid Lactic) (452 ppm).
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.