Mr Pancho

20505 S Dixie Hwy K3005, Miami, FL 33189 · Permanent Food Service · License 2334386

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 15, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
2 high priority (no follow-up needed), 3 intermediate, 4 basic (2 repeats)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul152026

Routine inspection

9 violations found

First visitJul 15, 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.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed hot dogs (73°F - Cold Holding)on preparation table at the front counter. As per employee hot dogs were out for less than 1 hour.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed hot dogs (103°F - Hot Holding) at the warmer. As per employee food was placed around 1:00 PM. Employee was advised to use time as public health control.
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed Elianis Filgeira (less than 2 months ago) has not signed the food employee agreement. Form was emailed to operator.
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. As per employee they are waiting for the order.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a pot stored inside the hand wash sink.
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler door gasket torn.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezer gaskets soiled.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Repeat violation
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.
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.