Pincho
12519 S Dixie Hwy, Pinecrest, FL 33156 · Permanent Food Service · License 2334992
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection7 high priority (2 fixed on the spot, 3 repeats), 1 intermediate, 7 basic (2 repeats)-54
- Administrative complaint on Jul 20, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score26
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 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.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded romaine at 46°F Cold Holding; sliced lettuce and tomato 56°F Cold Holding. Admin Complaint Admin Complaint
Code 29, Plumbing and backflow prevention: Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
More time given
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Observed ambient temp of 45°F.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Floor tiles missing and/or in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed reach in across fryers with ambient temp of 52°F. The following TCS foods stored inside: cut tomato (49°F - Cold Holding); shredded lettuce (47°F - Cold Holding); corn salad (48°F - Cold Holding); lettuce and tomato (50°F - Cold Holding); pico de gallo (47°F - Cold Holding). All foods were from prior day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed reach in across fryers with ambient temp of 52°F. The following TCS foods stored inside: cut tomato (49°F - Cold Holding); shredded lettuce (47°F - Cold Holding); corn salad (48°F - Cold Holding); lettuce and tomato (50°F - Cold Holding); pico de gallo (47°F - Cold Holding). All foods were from prior day as per operator. Operator threw out food.
Administrative complaintFixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at steam table: cooked plantains (127°F - Hot Holding).
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef patty above hot dog in cooler drawer next to steam table.
Repeat violation
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw burger patty above eggs in cooler drawer next to steam table. Observed raw chicken over beef patties, and raw beef patties over eggs in walk in cooler.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee drink from bottle then continue food prep. Inspector coached employee on proper handwashing after drinking. Employee removed gloves and washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
Observed at mop sink.
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed CFM not present during inspection, 4 employees on site.
Basic7
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across fryers with ambient temp of 52°F. The following TCS foods stored inside: cut tomato (49°F - Cold Holding); shredded lettuce (47°F - Cold Holding); corn salad (48°F - Cold Holding); lettuce and tomato (50°F - Cold Holding); pico de gallo (47°F - Cold Holding). All foods were from prior day.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed handles to reach in soiled with grease.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed next to cook line.
Floor tiles missing and/or in disrepair.
Observed in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed in kitchen.
Floor soiled/has accumulation of debris.
Observed greasy floor on walk in cooler.
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.