Papi Pincho
133 E. Orange St, Groveland, FL 34736 · Permanent Food Service · License 4508582
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 22 complaint inspection5 high priority (2 fixed by the Oct 23 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate, 4 basic (1 repeat)-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 · 2 visitsComplaint inspection
- Follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
- First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
-deli sandwich set handled with gloves that had cracked raw shell eggs
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-raw chicken and raw beef over unwashed cilantro and plantains, operator moved cilantro to produce refrigerator
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw chicken over raw shell eggs in reach in cooler, operator moved chicken to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
-cook cracked shell eggs on the grill, then handled deli meat and cheese for a cold sandwich at make table. Educated employee, gloves were removed and hands washed. Recommended Sher-mitts for cracking eggs.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-3 in prep/dish room
Repeat violation
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-slicer
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-employee was filling a pot with water for the steam table from the hand sink on the cook line.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-employee on serving line was wearing a watch
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-shelves under prep table/slicer -dry storage shelf above slicer and by back door -exterior of dry goods containers in dry storage room Operator began cleaning
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-pans in dish area
Code 36, Floors, walls, ceilings and ventilation: Light not functioning in bathroom.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.