Los Homies Taquieria

7625 49 St N, , Pinellas Park Fl Pin, Pinellas Park, FL 33781 · Permanent Food Service · License 6218466

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 19, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 19 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
3 high priority (2 fixed by the Aug 19 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 9 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 3 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cut leafy greens (50°F - Cold Holding); cubed tomatoes (49°F - Cold Holding); fresco cheese (49°F - Cold Holding); salsa (48°F - Cold Holding); squeeze bottle sour cream (71°F - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef and chicken inside two door reach in cooler top shelf overtop ready to eat red sauce underneath. 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.
  Observed chef /prep touch tacos then changed gloves no hand wash. Educated.
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.
  Red chili sauce made 16th no date. Employee dated all items inside reach in cooler red and green sauce from glass reach in cooler batch dates. Educated
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed chef wash hands in three compartment sink. Educated.
- Code 31, Handwash sinks and supplies: Broken Soap dispenser at kitchen hand wash sink not working/unable to dispense soap.
  Moved soup for dishes inside hand wash sink.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sour cream and squeeze bottles no label reach in cooler employee labeled.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: Deli cooler Ambient air thermometer not located in the coolest part of the hot holding unit.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Large tub of rice under shelf employee covered.
  Fixed on the spot
  Food stored in undrained ice.
  Cut leafy greens inside deli cooler right side.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Pepsi cola Opened employee beverage container in a cold holding unit with food to be served to customers.
- Code 29, Plumbing and backflow prevention: Plumbing system improperly installed or repaired.
  Handwashing sink water is leaking from faucet at cook line cook turned water on during inspection.
  Water leaking from pipe and/or faucet/handle.
  Only hand wash sink at cook line.
  Standing water or very slow draining water in only kitchen handwash sink.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.