El Beny More #1 LLC
6201 34th St, Pinellas Park, FL 33781 · Mobile Food Dispensing Vehicle · License 6252566
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 Aug 26 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make ahead pizza with cheese in green bin made at 11am temperature 99 degrees Sent time as a public health control to establishment
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef in plastic containers inside glass door reach in cooler over top cooked pork. Employee moved
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate2
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Cooked pork
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed raw beef inside bin blocking hand wash sink.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked pork in glass door reach in cooler employee covered
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.