Pacifico

1098 W 29 St, Hialeah, FL 33012 · Permanent Food Service · License 2313910

Official report

out of 100

Grade F

Safety score 29 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · 36 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
5 high priority (2 fixed on the spot), 6 intermediate (3 fixed on the spot), 26 basic; basic violations cost 12 at most
-51
Complaint after follow-up on Sep 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score29

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep222026

Routine inspection

37 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
18 violations still not corrected:
- 1 High priority
- 3 Intermediate
- 14 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked steak (44°F - Cold Holding); cooked chicken (44°F - Cold Holding); cooked pork (45°F - Cold Holding); raw chicken (44°F - Cold Holding) as per operator less than 1 hour. Operator add ice bags.
  Administrative complaintFixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Still observed cooked food not date marked.
  More time given
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Still observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Still observed soiled can opener blade.
  More time given
Basic14
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Still observed personal food not segregated.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Still observed.
  More time given
  Equipment in poor repair.
  Observed reach in cooler ambient temperature at 49°F. across cook line.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Still observed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Still observed.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Still observed.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Still observed.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  Still observed.
  More time given
  Hole in or other damage to wall.
  Still observed.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  Still observed.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Still observed.
  More time given
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
37 violations found:
- 5 High priority
- 6 Intermediate
- 26 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked steak (46°F - Cold Holding); cooked chicken (46°F - Cold Holding); cooked pork (51°F - Cold Holding); raw chicken (51°F - Cold Holding); raw steak (50°F - Cold Holding); noodles (50°F - Cold Holding) in reach in cooler across cook line, as per operator less than 2 hours. Operator add ice for rapid cooling.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed on top of reach in cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored above cooked pork on shelves at walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed stuffed won tons stored on thank you bags.
- 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. Observed Dishwasher (Chlorine 10ppm). Operator fix the hose Dishwasher (Chlorine 50ppm)
  Fixed on the spot
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked pork and cooked chicken frozen prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork,cooked rice,cooked ribs and cooked chicken prepared onsite and held more than 24 hours not properly date marked. On shelves at walk in cooler.
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed tomato paste can opened and held more than 24 hours not properly date marked after opening on shelves at walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled with food debris can opener blade.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed items inside hand wash sink next to dishwasher machine. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at kitchen area, operator restocked.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degreaser spray bottle not identified with common name. Operator labeled.
  Fixed on the spot
Basic26
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed on unit across cook line.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple food containers not covered on freezer and walk in cooler.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee food stored next to establishment food at walk in cooler.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed on crispy chicken container, operator stored properly.
  In-use utensil stored in standing water less than 135°F.
  Observed scoop in standing water at 92° F next to rice warmer, operator removed.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Operator stored properly.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed at kitchen area, operator moved to dishwashing area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on stuffed won tons container at kitchen area, operator removed.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed on white cutting board on reach in cooler across cook line.
  Equipment in poor repair.
  Observed reach in cooler ambient temperature at 56° F. across cook line.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed at walk in cooler.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at kitchen area. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled white freezers interior across dishwasher machine. Observed soiled walk in cooler shelves.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with food debris can opener holder. Observed soiled gaskets on unit across cook line.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed metal trays stored on floor at kitchen area.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at back door.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed at walk in cooler., also observed throughout kitchen.
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed at kitchen area,
  Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  Observed at kitchen area.
  Hole in or other damage to wall.
  Observed on hallway by walk in cooler.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed damage ceiling tile at dry storage area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed at kitchen area.
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Official report, on the Florida DBPR website

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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.