Los Paisanos to GO

3995 S.W. 64th Ave, Davie, FL 33314 · Permanent Food Service · License 1624274

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 complaint inspection
6 high priority (2 no follow-up needed, 4 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct72026

Complaint inspection

13 violations found

First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 6 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: 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°F. Observed in walk-in cooler cooked steak (53°F - cold holding). Per operator not portioned or prepared today.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk-in cooler cooked steak (53°F - cold holding). Per operator not portioned or prepared today. See stop sale
- Code 08, Food protection and cross-contamination: Observed in walk-in cooler a pan of non commercially packed raw chicken stored over a bin of unwashed tomatoes.
  Operator reorganized.
  Fixed on the spot
  Inside the walk-in cooler non commercially parked raw steak stored over ready-to-eat non commercially packed sausage and corn.
  Operator reorganized.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee in kitchen area handled soiled dishes then picked up plated food without washing hands.
  Discussed proper hand washing. Employee washed hands.
  Fixed on the spot
  In kitchen prep area the Employee dried hands on soiled towel after washing.
  Discussed proper hand washing. Employee washed hands.
  Fixed on the spot
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Operator has a nonfunctional thermometer.
- Code 31, Handwash sinks and supplies: Observed in prep area Hand washing sink not accessible for employee use at all times.
  Operator reorganized.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed on cook line in-use utensils stored in room temperature water. Operator dumped water then cleaned and sanitized utensils.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  In kitchen prep area Employee drinking from a cup without lid. Employee discarded drink.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Inside the brown sugar bin a bowl with no handle used to dispense food.
  Operator removed bowl.
  Fixed on the spot
- Code 25, Single-service items: At front register Unwrapped single-service utensils not presented so that only the handles are touched.
  Operator reorganized.
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  Operator closed lid.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.