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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: PINOLANDIA CORPORATION License Number: SEA2333921
Rank: Seating License Expiration Date: 10/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 119 NW 12TH AVE
MIAMI, FL 33128

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/23/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 11 19
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris.
14-01-4    Basic - Bowl or other container with no handle used to dispense food.
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
14-72-4    Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Corrected On-Site**
36-01-4    Basic - Floor not cleaned when the least amount of food is exposed.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair.
36-17-4    Basic - Floor tiles missing.
36-24-5    Basic - Hole in or other damage to wall. Kitchen by chest freezer.
14-73-4    Basic - No container installed for catching grease from hood drip tray.
51-18-6    Basic - No copy of latest inspection report available.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-66-4    Basic - Ventilation inadequate as evidenced by smoke in kitchen area.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrective Action Taken**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Red meat 61°
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink.
22-22-4    Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
31A-04-4    Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
51-16-5    Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
31B-03-4    Intermediate - No soap provided at handwash sink. At front by steam table.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris.
22-18-4    Intermediate - Soil residue in food storage containers.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395