Pico E’ Gallo Barbecue

8240 NW 74 St, Medley, FL 33166 · Mobile Food Dispensing Vehicle · License 2360909

Official report

out of 100

Grade F

Safety score 25 of 100

Latest visit: Jul 11, 2026

What drove the grade

Live, small flying insects foundHigh priority · not yet fixed · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 complaint inspection
5 high priority, 5 intermediate, 10 basic
-55
Administrative complaint on Jul 10, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score25

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

Inspection history

1 inspection · 2 visits

Jul102026

Complaint inspection

20 violations found · Inspector came back once

Follow-up visitJul 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Basic2
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
First visitJul 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 5 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked ribs (49°F - Cold Holding); sausages (67°F - Cold Holding); raw beef (69°F - Cold Holding); sausages (63°F - Cold Holding); Spanish sausage (69°F - Cold Holding); cooked chicken (80°F - Cold Holding) at reach in coolers . As per employee since 11am today.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked ribs (49°F - Cold Holding); sausages (67°F - Cold Holding); raw beef (69°F - Cold Holding); sausages (63°F - Cold Holding); Spanish sausage (69°F - Cold Holding); cooked chicken (80°F - Cold Holding) at reach in coolers . As per employee since 11am today.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee partake on multiple tasks without changing gloves, instructed employee on proper method.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed yuca and tostones stored in thank you bags at chest freezer.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed about 5 live flies laying on ribs being cooked outside of food truck. Observed about 4 live flies flying inside food truck while employee was preparing food on truck.
Intermediate5
- 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 ribs held more than 24 hours not properly date marked at reach in cooler located at entrance of truck.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed bucket of oil stored inside handsink next to 3 compartment sink.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed grill outside food truck not plans.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Keymar Figueroa and Ramon Farias hired over 2 years without employee food handler certificates.
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer stored inside reach in coolers.
- Code 08, Food protection and cross-contamination: Food being prepared outside.
  Observed ribs being cooked outside of food truck.
  Administrative complaint
  Food stored outside.
  Observed food stored in chest freezer outside of food truck not covered.
  Administrative complaint
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee preparing food with no hair restraint.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Observed reach in cooler in disrepair, temperature at 70°F.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in cooler soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filter soiled at cook line.
  Buildup of food debris/soil residue on equipment door handles.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed by preparation table.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.