TUTUS PINCHOS
2760 MICHIGAN AVE STE 1, Kissimmee FL 34744 · 321.900.3233
Last inspected Mar 7, 2024 · 2 visits since March 2024
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork under raw chicken in the cookline. Operator moved the chicken to the prep table.
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Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed start preparing food without washing hands, reviewed proper hand washing procedure.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test kit
Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach without label
In-use tongs stored on equipment door handle between uses. Observed tongs hanging from bbq grill
Show the remaining 1 finding ▾
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed start preparing food without washing hands, reviewed proper hand washing procedure.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork under raw chicken in the cookline. Operator moved the chicken to the prep table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken skewers (57F - Cold Holding); raw pork skewers (72F - Cold Holding), fresh garlic with oil (92F - Cold Holding) for less than 2 hours. Advised and completed Time as Public Health Control Form with owner during inspection. Must provide form during routine inspection.
Handwash sink not accessible for employee use at all times. Observed hand wash sink obstructed with Togo containers and bottles. Employee cleared it out.
Manager or person in charge lacking proof of food manager certification.
Mobile food dispensing vehicle disposing liquid waste improperly. Observed hand wash sink water draining on ground. Operator closed valve, must remain close.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test kit
Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach without label
In-use tongs stored on equipment door handle between uses. Observed tongs hanging from bbq grill
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.