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Name: LOS PINCHOS License Number: SEA1621692
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 1940 HOLLYWOOD BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/29/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. Throughout restaurant.
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. 1) bottom shelf in kitchen with pots, 2) kitchen shelves with plates.
36-36-4    Basic - Ceiling tile missing. Bathroom area.
24-05-4    Basic - Clean pots and pans not stored inverted or in a protected manner, kitchen.
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. In use Cutting board on garbage can in kitchen.
32-12-4    Basic - Covered waste receptacle not provided in women's bathroom. Manager covered, **Corrected On-Site**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
14-11-4    Basic - Equipment in poor repair. Handsink in kitchen fell off the wall
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner. Leg to triple sink rusted off.
08B-19-4    Basic - Food contaminated by unsanitized equipment. Passing soiled Dishes thru opening to cookline and setting them on prep table until removed to dishwasher area.
08B-38-4    Basic - Food stored on floor. Soda cans on floor throughout restaurant.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment, cookline.
10-02-4    Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula for panani grill on counter, removed, **Corrected On-Site**
33-33-4    Basic - Large amount of unused equipment/supplies present. Fliptop cooler in kitchen, take off doors for dry storage use.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen and dish room. **Repeat Violation**
27-10-4    Basic - No hot running water at mop sink.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Borojo chest freezer, empanadas in grocery plastic carry bags.
25-32-4    Basic - Reuse of single-service articles. Butter plastic containers.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. 1)Silver shelves in pass thru window, front counter, 2) wood shelves, front counter, 3)kitchen shelves, 4) ladies room garbage can, 5) Arjus and 6) Victory freezers Soiled.
21-21-4    Basic - Sponge used to clean and sanitize food-contact surface. 1)Front handsink and 2) triple sink.
33-34-4    Basic - Storage area not maintained clean and organized. Throughout restaurant.
29-03-4    Basic - Water draining onto floor surface. Ceiling area in front of bathrooms.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1)Front counter and 2) kitchen
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot hold, empanada cabinet, round potatoes 121°, 130° empanadas, 123° sausages, reheated to 168°., **Corrected On-Site**
03G-11-4    High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Tilapia.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. 1) Oven inside and outside, 2) Beigh color freezer in back room and Victory freezer soiled.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, broke off from wall, kitchen.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Freezer, front counter, inside, gaskets and outside of freezer.
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at Jose Gonzales is in charge when owner is not available.
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
53A-05-5    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at
27-06-4    Intermediate - No hot running water at three-compartment sink.
53B-02-5    Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher Adela,
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooling covered soup in tall pot, placed in small containers and placed in freezer for quick chill. **Corrected On-Site**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered baked chicken 46° in cooler, uncovered, **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395