La Parrilla de Pancho
628 S SR 7, Margate, FL 33068 · Permanent Food Service · License 1617448
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection4 high priority (2 fixed by the Jul 17 follow-up, 2 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 4 basic (2 repeats)-24
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 not maintained frozen solid in a freezer. 1 .Observed in small chest freezer in storage area- fresh frozen mussels (48°F - Cold Holding); raw breaded shrimp (47°F - Cold Holding). Per operator freezer was unknowingly unplugged. Items were held in unit over night exceeding 6 hours . 2. Time/temperature control for safety food cold held at greater than 41°F. 3. Observed in reach in cooler #2 potato salad (47°F - Cold Holding). Per operator items were not prepared or portioned today . Items were held in cooler over night exceeding 6 hours . 4. Reach in cooler #1tomato salsa (47°F - Cold Holding); cooked pork (46°F - Cold Holding); raw beef (48°F - Cold Holding); raw pork (48°F - Cold Holding); raw chicken (47°F - Cold Holding). Per operator items were not prepared or portioned today . Items were held in cooler over night exceeding 6 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed in reach in cooler #2 potato salad (47°F - Cold Holding). Per operator items were not prepared or portioned today . Items were held in cooler over night exceeding 6 hours . 2. Reach in cooler #1tomato salsa (47°F - Cold Holding); cooked pork (46°F - Cold Holding); raw beef (48°F - Cold Holding); raw pork (48°F - Cold Holding); raw chicken (47°F - Cold Holding). Per operator items were not prepared or portioned today . Items were held in cooler over night exceeding 6 hours . See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Reach in cooler #3 raw shell eggs over ready to eat chimichurri sauce. Operator removed eggs to the lower shelf of another cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Reach in cooler #2 raw pork stored in printed to go bag. Operator removed and placed in food grade bag.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food particles in hand washing sink at cook line . Advised operator that hand washing sink is only used for hand washing. Operator cleaned during the inspection.
Fixed on the spot
Basic4
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Observed in small chest freezer in storage area- fresh frozen mussels (48°F - Cold Holding); raw breaded shrimp (47°F - Cold Holding). Per operator freezer was unknowingly unplugged. Items were held in unit over night exceeding 6 hours . See stop sale.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee engaging in food preparation not wearing hair restraint.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Inside microwave at cook line soiled with food debris. Operator cleaned during the inspection.
Fixed on the spotRepeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine next to dish machine soiled. Operator cleaned during the inspection.
Fixed on the spotRepeat violation
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.