Pinolandia 3 Corporation
10948 SW 184 St, Miami, FL 33157 · Permanent Food Service · License 2330674
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 21 routine inspection2 high priority (fixed by the Sep 23 follow-up, 2 repeats), 4 intermediate (1 fixed on the spot, 2 repeats), 13 basic (6 repeats); basic violations cost 12 at most-35
- Extension granted on Jul 23, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed beef inside the walk in cooler not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
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: Floors not maintained smooth and durable.
More time given
Floor tiles missing and/or in disrepair.
More time given
Ceiling tile missing.
More time given
- 1st follow-up visitJul 23, 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.
10 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
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 flan at the front counter not date marked.
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
More time given
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cheese and beef inside the walk in cooler not covered.
More time given
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee drink stored inside the reach in cooler across from the stove.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
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: Floors not maintained smooth and durable.
More time given
Floor tiles missing and/or in disrepair.
More time given
Hole in or other damage to wall.
More time given
Ceiling tile missing.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 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 tuna (68°F - Cold Holding); beef (51°F - Cold Holding); guacamole (63°F - Cold Holding) at the front counter. As per employee food was placed less than 3 hours ago.
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed yuca (126°F - Hot Holding); beef tacos (101°F - Hot Holding); mashed potatoes (112°F - Hot Holding); pork belly (120°F - Hot Holding); beef for soup (117°F - Hot Holding). As per manager Al food was placed less than 4 hours ago.
Repeat violation
Intermediate4
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 shredded beef inside the walk in cooler not date marked. As per employee food as cooked on Sunday.
Repeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee provided test strips.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a trash can blocking the hand wash sink in the kitchen.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all food handler training expired. Kathiosca E.Yahaira L, Sindy P, Ana A.Carlos R.Wilbert S. All expired on 5/26.
Basic13
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cheese and shredded beef inside the walk in cooler not covered.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee personal food stored inside the reach in cooler across from the stove.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed manager with no beard guard handling food.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gasket torn across from the stove
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed tortillas stored either a piece of cloth.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gaskets soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed several metal containers stored above the 3 compartment sink and at the rack in the kitchen not properly air-dried - wet nesting.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Observed floor in the dry storage area in front of walk in cooler and freezer no sealed.
Repeat violation
Floor tiles missing and/or in disrepair.
Observed 2 floor tiles broken in the kitchen.
Hole in or other damage to wall.
Observed hole in wall by the bathroom.
Ceiling tile missing.
Observed at the kitchen area.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Employee provided the current license.
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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.