Corinto Restaurant
4390 N Dixie Hwy, Oakland Park, FL 33334 · Permanent Food Service · License 1600799
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection6 high priority (3 fixed by the Oct 21 follow-up, 3 fixed on the spot), 3 intermediate (2 fixed on the spot)-25
- Safety score75
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 visitOct 21, 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 visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat 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. Flip top cooler raw steak (46°F - Cold Holding); cooked pork (46°F - Cold Holding); held in flip top cooler overnight . Per operator not prepared or portioned today. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler cooked rice (46°F - Cooling) at 9:30am since yesterday. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler raw steak (46°F - Cold Holding); cooked pork (46°F - Cold Holding); held in flip top cooler overnight . Per operator not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table black beans (119°F - Hot Holding) Operator stated items reheated prior to being held for 1.5 hours; foods moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler cooked rice (46°F - Cooling) at 9:30am since yesterday. See stop sale
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Server handled dirty dishes then proceeded to handle clean dishes and equipment. Operator educated employee who then washed hands
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee at cook line cracked shell eggs then handled clean cooking utensils and equipment without washing hands first. Operator educated employee who then washed hands
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler cooked rice (46°F - Cooling) at 9:30am since yesterday. See stop sale
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in 3 compartment sink then proceeded to touch clean utensils and equipment. Operator educated employee who then washed hands in handwashing sink
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle in front area containing window cleaner not labeled. Operator labeled the bottle
Fixed on the spot
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.