Pinolandia - Fritanga & Tortilleria
1290 N Military Trl, West Palm Beach, FL 33409 · Permanent Food Service · License 6011842
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 Sep 30 complaint inspection5 high priority (2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-32
- Administrative complaint on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
yucca (99°F - Hot Holding); chilada (100°F - Hot Holding); in steam table at front counter; food out of temperature fir approximately 30 minutes; food stored in shallow pans and overstocked; food not covered or stirred; Advised to reheat to 165°F and stir frequently
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef over plantains in walk-in freezer - not commercially packaged; advised to store properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw ground chicken over beef in walk-in cooler- not commercially packaged; advised to store properly
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 employees numerous times touching the garbage can and visibly soiled towels used to wipe counters and continued to work with foods before changing gloves and washing hands first; operator educated and employee washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Lysol bottle next to foods on the front counter; removed
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cooked beef (56°F - Cooling)at 3:07 to 56°F at 3:32 since 12:00 in walking cooler; food is stored in big plastic bin and tightly covered; advised to move inside walk-in freezer and leave uncovered ; moved
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice- removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl used to dispense cooked rice at back kitchen
Removed
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in floor - inside walk-in cooler- tiles are missing ; kitchen- tikes are missing
Repeat violation
Earlier inspections 1
F46Routine inspection14 violations, 4 high priority Administrative complaint
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
canned pickled vegetables (80°F - Cold Holding) jars at front counter by the register; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; moved inside cooler to quickly chill; cheese (68°F - Cold Holding); on the prep table at the back of the kitchen; food removed from freezer earlier to thaw out; food out of temperature for approximately 2 hours; food moved inside cooler walk-in cooler;
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
plantains (120°F - Hot Holding); at steam table in the front; food double panned; sent to be reheated to 165°F;
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee using personal phone and touching clean utensils, and foods without washing hands first; Educated. Employee washed hands.
Fixed on the spot
Employee washed hands with no soap.
Observed employee numerous times using personal phone coming in and out of the kitchen touching clean utensils and washing hands without just plain water. Educated. Employee washed hands properly
Fixed on the spot
Intermediate5
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.
Canned vegetables pickled with vinegar and water and put in jars not dated - in cooler at the front ; per operator food made on Friday; advised to date
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 27, Water source: No hot running water at three-compartment sink- hot water handle missing and unable to turn on; checked cold water temperature, at 88°F;
Advise$ to fix;
Code 31, Handwash sinks and supplies: Handwash sinks at front counter and back kitchen used for purposes other than handwashing- blocked by food containers
Removed
Fixed on the spot
No paper towels or mechanical hand drying device and soap provided at handwash sink at front counter by steam table; advised to provide
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor- bag of onions at front counter and containers of tamale in walk-in freezer; stored properly
Fixed on the spot
Code 29, Plumbing and backflow prevention: Hot water handle missing at plumbing fixture- three compartment sink;
Water leaking from pipe under handwashing sink in the back kitchen
Standing water in floor - inside walk-in big puddle of water due to floor being cracked and in the back kitchen
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair- cracked tiles with big gaps in the back kitchen and inside 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.