Pinos Pizzeria
24600 S Tamiami Trl #100, Bonita Springs, FL 34134 · Permanent Food Service · License 4604970
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 9 routine inspection4 high priority (3 fixed by the Oct 20 follow-up, 1 fixed on the spot)-12
- Safety score88
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 20, 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 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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 cold held at greater than 41°F. In the bottom of the make table cooler next to the upright freezers cooked pasta (46°F - Cold Holding). Per operator the cooked pasta has been in the cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the bottom of the make table cooler next to the upright freezers cooked pasta (46°F - Cold Holding). Per operator the cooked pasta has been in the cooler overnight. See stop sale. In the pizza make table cooked meatballs (46°F - Cold Holding). Per operator the meatballs have been in the cooler less than 4 hours.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm).
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
In dry storage liquid hand soap is stored above bags of flour. Operator moved the hand soap to proper storage.
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.
- Stop sale
- An order that the food can’t be sold or served.