Pincho
133 NW 136 Ave B100, Sunrise, FL 33325 · Permanent Food Service · License 1623021
What drove the grade
Employee washed hands with cold water.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 1 intermediate, 5 basic-28
- Administrative complaint on Oct 12Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line chopped sweet plantain (55°F - Cold Holding) per employee held out of temperature less than 45 minutes. Not portioned or prepared today employee voluntarily discarded. Observed in cooler drawer commercially packaged veggie burgers (45-47°F - Cold Holding) per employee removed from walk-in cooler and placed in unit held out of temperature less than three hours not portion or prepared today. Employee placed items in walk-in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee turn on and off cold water faucet to wash hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracked raw shell egg then handled single serve article without washing hands. Employee washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter with hose attached without vacuum breaker installed.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Front counter.
Basic5
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.
Employee discarded.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
One employee
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed food containers with labels still intact on clean rack.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
On cook line employee removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
At prep area and by the three compartment sinks.
Earlier inspections 1
C75Routine inspection10 violations, 4 high priority No follow-up needed
- First visitJul 17, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in top cooling drawer sliced American cheese (48°F - Cold Holding); sliced Swiss (49°F - Cold Holding) per operator items removed from walk-in cooler approximately 30 minutes and placed in drawer not portion or prepared today. Operator placed ice pack on cheese.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Black beans 125°F @ 2:30 cooling since 1:30 rechecked 104°F @ 3:00 at this rate items will not cool to 70°F in two hours. Operator placed beans in walk-in freezer.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed server touch hair then handled unwrapped plastic cup with lid without washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed one flying insect landing on plastic third pan. Employee killed and washed and sanitized container.
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washing hands in prep sink.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary tests strips. Operator had sink and service.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Operator using quaternary sanitizer had sink and service test strips.
Basic3
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Prep table
Soiled dry wiping cloth in use.
On cook line employee removed
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
2 wet mops stored inside mop bucket
Repeat 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.