Pa' Los Chinos Lakeland LLC

2918 S Florida Ave, Lakeland, FL 33803 · Permanent Food Service · License 6303516

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 10 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
2 high priority (1 fixed by the Sep 10 follow-up, 1 fixed on the spot), 2 intermediate, 8 basic
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Sep92026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  More time given
  Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed in walk in cooler, cooked rice (48°F - Cold Holding); cooked pork (48°F) from previous day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler, cooked rice (48°F - Cold Holding); cooked pork (48°F) from previous day both in large plastic bags. Observed in 3-door reach in cooler on cook line side raw chicken (48°F - Cold Holding) approximately 3 5 hours, operator moved to walk in freezer when prompted 15 pounds
  Fixed on the spot
Intermediate2
- 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.
  Observed on bags of cooked pork and rice in walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed in self serve soft drink machine on ice dispenser chute.
Basic8
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed in cooking oil storage shelf.
  Wood food-contact surface not properly sealed.
  Observed cracked mortar and pestle.
  Equipment in poor repair.
  Observed cracked
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm), operator diluted to comply.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed in upper chute area and wall area.
- Code 25, Single-service items: Single-service articles stored under ceiling exposed to splash from leaks due to rain.
  Operator moved single serve items away from splash zone. In dry storage area.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  In dry storage area over shelves.
  Floor soiled/has accumulation of debris.
  Observed under and behind equipment. Also walls in kitchen soiled.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.