Pincho
12590 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2335434
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 complaint inspection2 high priority (fixed on the spot), 7 basic (3 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 30, 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:
Official report, on the Florida DBPR websiteWhat 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 at cook line drawer chicken kebab (49°F - Cold Holding). Placed 1 hour ago. Operator placed ice bags on top of chicken kebabs for rapid chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee put gloves to handle food, no handwashing observed. Manager coached employee serving on proper glove use and hand washing.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container with cinnamon sugar, no labeled. Employee labeled cinnamon sugar container.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking at preparation area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee serving food , no hair restraint used.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed clean containers with labels stuck on drain boards.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed front area top of prep table soiled cloths in use. Manager replaced with clean ones.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed on prep refrigerated table across from hamburger grill.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed at cook line soiled ceiling tiles.
Repeat violation
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.