PINOLANDIA 3 CORPORATION
10948 SW 184 ST, Miami FL 33157 · 954.665.4663
Last inspected Jul 23, 2026 · 14 visits since November 2023
JUL 24
JAN 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025077479 | Oct 15, 2025 | Jun 3, 2026 | $400 |
| 1--2018021508 | Mar 27, 2018 | Jul 3, 2018 | $300 |
| 1--2016050360 | Oct 25, 2016 | Feb 28, 2017 | $400 |
Inspection history
14 visits, newest first
Jul 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded beef inside the walk in cooler not date marked. As per employee food as cooked on Sunday.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler training expired. Kathiosca E.Yahaira L, Sindy P, Ana A.Carlos R.Wilbert S. All expired on 5/26.
Ceiling tile missing. Observed at the kitchen area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored inside the reach in cooler across from the stove.
Show the remaining 6 findings ▾
Equipment in poor repair. Observed reach in cooler door gasket torn across from the stove
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Observed 2 floor tiles broken in the kitchen.
Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed.
Hole in or other damage to wall. Observed hole in wall by the bathroom.
Stored food not covered. Observed cheese and shredded beef inside the walk in cooler not covered.
Jul 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (68 F - Cold Holding); beef (51 F - Cold Holding); guacamole (63 F - Cold Holding) at the front counter. As per employee food was placed less than 3 hours ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (126 F - Hot Holding); beef tacos (101 F - Hot Holding); mashed potatoes (112 F - Hot Holding); pork belly (120 F - Hot Holding); beef for soup (117 F - Hot Holding). As per manager Al food was placed less than 4 hours ago.
Handwash sink not accessible for employee use at all times. Observed a trash can blocking the hand wash sink in the kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee provided test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded beef inside the walk in cooler not date marked. As per employee food as cooked on Sunday.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food handler training expired. Kathiosca E.Yahaira L, Sindy P, Ana A.Carlos R.Wilbert S. All expired on 5/26.
Ceiling tile missing. Observed at the kitchen area.
Cloth used as a food-contact surface. Observed tortillas stored either a piece of cloth.
Current Hotel and Restaurant license not displayed. Employee provided the current license.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored inside the reach in cooler across from the stove.
Employee with no beard guard/restraint while engaging in food preparation. Observed manager with no beard guard handling food.
Equipment and utensils not properly air-dried - wet nesting. Observed several metal containers stored above the 3 compartment sink and at the rack in the kitchen not properly air-dried - wet nesting.
Equipment in poor repair. Observed reach in cooler door gasket torn across from the stove
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Observed 2 floor tiles broken in the kitchen.
Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed.
Hole in or other damage to wall. Observed hole in wall by the bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.
Stored food not covered. Observed cheese and shredded beef inside the walk in cooler not covered.
Jan 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours. Also Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Beef (49F - Cold Holding); Cheese (58F - Cold Holding) at front counter. As per operator for less than 4 hours. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours. Also observed French Fries (103F - Hot Holding);; Fried Chicken (107F - Hot Holding); Ripe Plantains (93F - Hot Holding); Fried Tacos (95F - Hot Holding); Beef (49F - Cold Holding); Rice (101F - Hot Holding) at front counter. As per operator for less than four hours.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unable to answer how to sanitize utensils.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food containers with no date marked inside cold holding units all around kitchen area. As er operator prepared more than 24 hours ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance at front counter.
Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on the ceiling at kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted on rack at kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Observed utensils with wet nesting at shelf in front of three compartment sink at kitchen area,
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Observed all around kitchen area.
Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed.
Stored food not covered. Observed food containers inside walk in cooler not covered. Also observed fried plantains container and salad container not covered at front counter.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 7 high priority.
7 High priority5 Intermediate15 Basic
Show 27 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing clean utensils at three compartment sink.
Live, small flying insects found Observed approximately 7 flies flying all around kitchen area and landing in preparation table and clean utensils in front of triple sink. Also observed approximately 1 fly landing on cheese container at preparation table at kitchen area. Also observed approximately 3 flying flies landing on cutting board and slicer machine on preparation table at kitchen area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside reach in cooler at the entrance of the kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours. Also Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Beef (49F - Cold Holding); Cheese (58F - Cold Holding) at front counter. As per operator for less than 4 hours. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours. Also observed French Fries (103F - Hot Holding);; Fried Chicken (107F - Hot Holding); Ripe Plantains (93F - Hot Holding); Fried Tacos (95F - Hot Holding); Beef (49F - Cold Holding); Rice (101F - Hot Holding) at front counter. As per operator for less than four hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at kitchen area.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unable to answer how to sanitize utensils.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef and dishwasher were unable to answer how to sanitize utensils.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on shelf above preparation table at kitchen area.
Handwash sink not accessible for employee use at all times. Observed hand wash sink block by a large trash bin and a large service trolley at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food containers with no date marked inside cold holding units all around kitchen area. As er operator prepared more than 24 hours ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance at front counter.
Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on the ceiling at kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted on rack at kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on top of microwave at kitchen area. Also observed cellphone holder stored on top of preparation table at kitchen area.
Employee with no beard guard/restraint while engaging in food preparation. Observed one employee engaged in food preparation with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Observed utensils with wet nesting at shelf in front of three compartment sink at kitchen area,
Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee was rinsing clean utensils after sanitizing at three compartment sink.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Observed all around kitchen area.
Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed.
Ice scoop handle in contact with ice. Observed inside ice machine at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside triple door reach in cooler at kitchen area.
Shelves with rust that has pitted the surface. Observed shelf rusty in front of three compartment sink at kitchen area.
Stored food not covered. Observed food containers inside walk in cooler not covered. Also observed fried plantains container and salad container not covered at front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth stored on top of preparation table at kitchen area. Employee stored properly during inspection.
Oct 16, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over nacatamales in the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53F- Cold Holding). As per chef food was stored last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53F- Cold Holding). Per chef food was stored last night. Stop sale was issued. At front counter cut cheeses (60- Cold Holding), sausage (44- Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for chlorine and quaternary.
Floor tiles missing and/or in disrepair. Observed broken floor tiles around the warewash area.
Floors not maintained smooth and durable. Observed the floor in the dry storage area in front of walk in cooler and freezer not sealed.
Reach-in cooler shelves with rust that has pitted the surface. Observed clean equipment and food stored on rusty shelves in the dry storage area.
Oct 15, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 29 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate18 Basic
Show 29 findings ▾
Live, small flying insects found. Observed 10 large flies in the air flying around kitchen area and some landing on clean equipment and food containers. Observed 9 small flies in the air flying around the dry storage area and some landing on the avocados and food containers. Operator was advised to properly wash avocados before use. Also observed 2 flies flying around the dining area landing on clean tables. And when opening the back door, a few more flies entered into the kitchen area.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/2025.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over nacatamales in the walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the three compartment sink, observed raw beef stored over sauces.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53°F- Cold Holding). As per chef food was stored last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53°F- Cold Holding). Per chef food was stored last night. Stop sale was issued. At front counter cut cheeses (60- Cold Holding), sausage (44- Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter over the preparation table observed cooked chicken (84 F - Hot Holding), cooked sausage (80 F - Hot Holding), rolled tacos (90F - Hot Holding), cooked pork (81 F - Hot Holding), la nacatamales (87 F - Hot Holding), French fries (119 F - Hot Holding), chicharron (89F - Hot Holding), pork ribs (91F - Hot Holding) Per employee food was prepared yesterday and reheated between 7am-9am.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed Chef unaware the proper temperature needed to calibrate cooking thermometer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at preparation near entry door area blocked by a large trash bin. Also handwash sink in back of preparation area near exit door blocked by service trolley.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for chlorine and quaternary.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed three employee water bottles on top of preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone and personal keys stored above preparation tables.
Employee with no hair restraint while engaging in food preparation. Observed female employee with no hair restraint handling food at the steam tables. Employee put on a hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Observed at the exit door at the back of the kitchen.
Floor area(s) covered with standing water. Observed at the front counter
Floor soiled/has accumulation of debris. Observed floors in kitchen and preparation areas soiled with oil.
Floor tiles missing and/or in disrepair. Observed broken floor tiles around the warewash area.
Floors not maintained smooth and durable. Observed the floor in the dry storage area in front of walk in cooler and freezer not sealed.
Insect control device installed over food preparation area. Observed a bug zapper in use stored above a preparation table in the kitchen near exit back door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, stored over the preparation table at prep area.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign provided at a hand sink used by food employees. Hand sink located at preparation area near back exit door and at the unisex bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets of walk
Observed a wet mop not stored on the floor, not allowing the mop to dry properly.
Observed in-use wet wiping cloth used under cutting board in the kitchen.
Observed wet wiping cloth on top of preparation tables and not stored in sanitizing solution between uses.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee's cut watermelon and water bottle stored in reach in cooler not separate from restaurant food.
Reach-in cooler shelves with rust that has pitted the surface. Observed clean equipment and food stored on rusty shelves in the dry storage area.
Stored food not covered. Observed in the reach in cooler in kitchen area following not covered: raw pork, raw beef, cabbage. Observed in the walk in cooler: raw pork, cut cabbage, raw beef, cheese.
Oct 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the three compartment sink observed raw salmon stored over fried pork belly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw fish, informed manager and instructed to properly separated from each other in holding unit based upon minimum required cooking temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter over the preparation table observed chopped cabbage (50 F - Cold Holding), as per employee for less than 1 hour, employee transferred food to reach in cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over the team table on a double container observed chicken taco rolls (98F - Hot Holding); ham (88F - Hot Holding), as per manager for less than 4 hours, employee reheating food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at preparation area blocked by a service cart, employee removed it.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, stored over the preparation table at prep area.
No handwashing sign provided at a hand sink used by food employees. Hand sink located at preparation area.
Jan 31, 2025□ 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 ▾
Equipment in poor repair. Observed torn gasket at single door reach in cooler located at kitchen area across from stove.
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two gallons of COOKED WHOLE BEANS (55F - Cooling)as per chef, more than six hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two gallons of COOKED WHOLE BEANS (55F - Cooling)as per chef, more than six hours.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink located at front counter. Employee refilled paper towels during inspection. Observed no paper towels at handwashing sink located at kitchen area next to three compartment sink. Employee refilled during inspection.
No soap provided at handwash sink. Observed no soap at handwashing sink located at kitchen area next to three compartment sink. Employee refilled soap during inspection.
Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in cooked whole beans at walk in cooler.
Dead roaches on premises. Observed one dead roach on the floor in front of stove at kitchen area. Employee removed dead roach.
Equipment in poor repair. Observed torn gasket at single door reach in cooler located at kitchen area across from stove.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink located at front counter Observed no handwashing sign at handwashing sink located at unisex bathroom.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef above raw pork inside RIC in front of the kitchen cook line. Employee rearranged items in RIC.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mix beef and vegetables from the soup at 129 F left at room temperature for around 30 minutes. Employee reheated the food at 167 F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at time of inspection hose at front counter without a back flow preventer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at time of inspection the slicer with the accumulation of old food debris in the kitchen area.
Handwash sink used for purposes other than handwashing. Observed at time of inspection an empty gallon container in HWS. Employee removed immediately.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit at time of inspection.
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. Observed missing food handler certificates for employees that have been working in the establishment for more than 60 days ( Josselyn Ivon Aguilar ).
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted hanging on drying rack. Employee discarded them.
Equipment gasket in disrepair. RIC in front of kitchen cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed underneath exterior door in dry storage area.
Floor area(s) covered with standing water. Underneath three compartment sink.
Insect control device installed over food preparation area. Observed at time of inspection a bug zapper over prep container with fried plantains and tortillas on a table at the front.
No Heimlich maneuver/choking sign posted.
Trash receptacles not provided where needed in establishment. Observed at time of inspection no trash can next to hand sink front area. Trash container was moved to next to the hand sink.
Water leaking from pipe and/or faucet/handle. Observed a leak underneath the three compartment sink.
Jul 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate14 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed staff repeatedly changed gloves without washing hands.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed no chlorine sanitizer test strips available.
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. Forms provided while doing complaint inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer at prep table inside kitchen area.
Accumulation of debris in three-compartment sink.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in a soiled drawer by prep table.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed staff not using the three compartment sink correctly, staff was rinsing with properly sanitizing after. Employee was trained how to set up three compartment sink correctly.
Floor tiles missing and/or in disrepair. Observed broken tile and missing grout at kitchen floor.
Food stored on floor. Observed several boxes of beef stored on the floor at walking-in-freezer.
Hole in or other damage to wall. Observed hole in the wall by walking cooler entrance.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavily greased soiled hood filters at main kitchen.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle.
Insect control device installed over food preparation area. Observed bug zapper over prep table and fried plantains, also single serving cups. Operator removed all items.
No Heimlich maneuver/choking sign posted. Form was provided while conducting complaint inspection.
No handwashing sign provided at a hand sink used by food employees. Observed the bathroom use by employees not handwashing sign available.
Objectionable odors in the kitchen areas of the establishment.
Plumbing system in disrepair. Observed broken draining pipe under three compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing inside water at walking cooler.
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the three compartment sink observed raw salmon stored over fried pork belly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw fish, informed manager and instructed to properly separated from each other in holding unit based upon minimum required cooking temperature.
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. In the walk in freezer observed raw chicken stored over raw beef not all products commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter over the preparation table observed chopped cabbage (50 F - Cold Holding), as per employee for less than 1 hour, employee transferred food to reach in cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over the team table on a double container observed chicken taco rolls (98F - Hot Holding); ham (88F - Hot Holding), as per manager for less than 4 hours, employee reheating food.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at preparation area blocked by a service cart, employee removed it.
Hot water supply not maintained during peak periods. During the inspection no hot water provided for all hand sinks front and back three compartment sink and mop sink. Manager stated that the water heater broke and they are waiting for the mechanic to be replaced.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located at preparation area.
No soap provided at handwash sink. Hand sink located at preparation area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, stored over the preparation table at prep area.
No handwashing sign provided at a hand sink used by food employees. Hand sink located at preparation area.
Mar 29, 2024□ 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 foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler located in the kitchen against the wall observed raw chicken stored over raw pork.
Non-pitting surface rust on food-contact equipment. Storage shelves located next to the three compartment sink.
Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop chicken soup base.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven located in the kitchen, observed interior of the microwave soiled.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink located in the kitchen.
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler located in the kitchen against the wall observed raw chicken stored over raw pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bread holding unit observed bread pudding (68F - Cold Holding); cheese empanadas (69F - Cold Holding), as per employee for less than 2 hours, manager placed the food in the reach in cooler next to it to rapidly cool down.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Iniesky Mesa, certificate Expired on Sep 18-23.
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.
Non-pitting surface rust on food-contact equipment. Storage shelves located next to the three compartment sink.
Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop chicken soup base.
Buildup of food debris/soil residue on equipment door handles. Microwave door handle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots not inverted stored near the walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the food storage area observed a backpack stored in the food storage area near the walk in cooler.
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven located in the kitchen, observed interior of the microwave soiled.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink located in the kitchen.
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.