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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
Routine - Food 11/20/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 7 16
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
32-04-4    Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at men's bathroom.
14-05-4    Basic - Cardboard used to line food-contact shelves.
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles damaged in lobby area.
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils at steam table stored inside a dirty plastic container. Chef cleaned utensils and provided a new clean bucket. **Corrected On-Site**
32-12-5    Basic - Covered waste receptacle not provided in women's bathroom.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. For front entry door.
08B-38-4    Basic - Food stored on floor. For oil canisters on kitchen floor. Operator elevated. **Corrected On-Site**
14-69-4    Basic - Ice buildup in reach-in cooler. At two door cooler in back room. Operator call for service. **Corrective Action Taken**
38-01-4    Basic - Light shield damaged/in disrepair at light fixture at triple sink. **Repeat Violation**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees at HWS by mop sink.
35B-03-4    Basic - Outer openings not protected with self-closing doors. For Dry storage door located outside.
29-08-4    Basic - Plumbing system in disrepair. Hot water faucet at hand wash sink next to mop sink is in disrepair. **Repeat Violation**
21-10-4    Basic - Soiled dry wiping cloth in use. Chef dries hands on dirty dry towels. Chef provided new clean towels. **Corrected On-Site**
08B-12-5    Basic - Stored hot dogs not covered inside one door cooler across fryer.
36-27-5    Basic - Wall soiled with accumulated grease, food debris in kitchen and wait station.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. For a towel on preparation table next to microwave.
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-28-4    High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef dries hands on clothes or on the dirty towel she carries in her apron. Explain proper washing techniques. Chef re-washed hands. **Corrected On-Site**
08A-05-6    High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken stored above potato salad. Chef moved chicken to bottom shelf. **Corrected On-Site**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 1 live roach at hand wash sink in Kitchen. Operator removed and sanitized area.
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: potato salad 50°, ham 49°, butter 47°,cheese 54° - ambient 58°// one door cooler next to flip top: sweet plantain 54°, cooked fries 52°, tostones 53° . Chef stated all foods were prepared at 11am. Chef placed foods inside 2 door freezer "Argus" to quick chill. Sausage 84°, 1/2 cooked bacon 82°, hot dog 80° at prep table under no temperature control. Operator stated food outside temperature more than 4 hours. See stop sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 84°, 1/2 cooked bacon 82°, hot dog 80° at prep table under no temperature control. Operator stated food outside temperature more than 4 hours. See stop sale.
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink for both faucets. **Repeat Violation** **Admin Complaint**
11-07-5    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster **Corrected On-Site**
14-74-7    Intermediate - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. For flip top and one door cooler in kitchen. Ambient 50°
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. At Hand wash sink next to mop sink. **Repeat Violation**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. For cooked rice and cooked chicken inside two door cooler in kitchen. Operator does not have labels to date mark foods.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395