Dimelo Papi Pinchos
4072 NE 5 Ter, Oakland Park, FL 33334 · Mobile Food Dispensing Vehicle · License 1653614
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection1 high priority (fixed on the spot), 1 intermediate-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 23, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Display case - chicken kabob (125°F - Hot Holding). Per operator prepared 20 minutes ago. Operator placed on time as a public health control. Provided form to operator and reviewed.
Fixed on the spot
Intermediate1
Code 11, Employee health: 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.
1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.AÂ
Earlier inspections 1
A91Routine inspection3 violations, 3 high priority No follow-up needed
- First visitJul 4, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In counter hot case, chicken skewers (125-129°F - Hot Holding). Per manager in unit from cooking approximately 25-30 minutes. Manager placed back to grill to reheat above 165°F. Hot case temperature adjusted.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee failed to wash hands before putting on gloves to start an order. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Peeled plantains in standard plastic to go bags. Advised manager to switch to proper containers when able.
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.