Chivio Liniero
4944 10 Ave N, Green Acres, FL 33463 · Permanent Food Service · License 6018992
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection2 high priority (fixed by the Oct 5 follow-up), 3 intermediate (1 fixed on the spot), 11 basic-25
- Safety score75
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 visitOct 5, 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 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed same.
More time given
Ice buildup in two door reach-in freezer around condenser in kitchen.
Observed same.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed same.
More time given
Code 25, Single-service items: Single-service articles improperly stored.
Observed same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Observed same.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed same.
More time given
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch soiled wet wiping cloth with gloved hands then handle pot of chicken at the cookline immediately after with first handwashing. Advised employee to wash hands.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed 81°F water at hand sink at front counter, after allowing water to run for longer than three minutes.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at front counter.
Operator provided.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. D. Cue expired 7/16/26
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container of malanga stored on floor at cookline. Operator placed on table.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking from personal water bottle at front counter around exposed food utensils. Advised employee to only drink or eat in food prep or restricted areas.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
1. Observed torn walk in cooler door gasket.
Ice buildup in two door reach-in freezer around condenser in kitchen.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed soiled wet wiping cloth stored on cutting board opposite cookline in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
Code 25, Single-service items: Single-service articles improperly stored.
Observed boxes of single use cutlery sets stored on floor at front counter.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal bag stored on top of boxes of single use cutlery sets at front counter.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed expired license posted.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.