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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 06/29/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 8 17
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom.
35A-03-4    Basic - Dead roaches on premises. In dead roach in dry storage room
29-18-4    Basic - Drain cover(s) missing.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone
08B-47-4    Basic - Food not stored at least 6 inches off of the floor.
08B-30-4    Basic - Food stored in dry storage area not covered.observed 3 cakes not covered
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
51-18-6    Basic - No copy of latest inspection report available.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.
25-05-4    Basic - Single-service articles improperly stored. To go containers on the floor
33-31-5    Basic - Unnecessary items/unused equipment on the premises.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name.
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cheese stuffed pancakes at 101 in front counter, cheese stuffed pancakes (101°F - Hot Holding); rice (142°F - Hot Holding); Pork (110°F - Hot Holding); pork ribs (97°F - Hot Holding); Fish (86°F - Hot Holding); Poultry (126°F - Hot Holding); shredded beef (127°F - Hot Holding) found in front counter steam table
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. 1 can of green beans
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream at 59°. Food was placed in ice bath, shredded beef (53°F - Cold Holding); Poultry (55°F - Cold Holding); beef tongue (56°F - Cold Holding); hot dogs (56°F - Cold Holding), sauces 56; sauces (56°F - Cold Holding); sour cream (56°F - Cold Holding) found in walking cooler, ambient temperature found at 59° **Corrective Action Taken**
08A-01-4    High Priority - Raw animal food stored over cooked food. Raw chicken over cooked beef
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
29-37-4    High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395