PAPI PINCHO
133 East Orange Street
Florida, 34736
Lake County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent at front counter soiled
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in back kitchen area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled Exterior reach in coolers and freezers in back kitchen area. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer in back kitchen area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Moved to freezer for quick chill. Pork Kabob (53F - Cold Holding); Cooked beef (52F - Cold Holding) **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid by hand washing sink. Operator labeled Corrected On-Site
Food safety inspection conducted on 4/15/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 12/19/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -gaskets on small reach in cooler in prep area
- 22-08-4:Basic - Interior of white microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers in kitchen
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -potatoes and plantains. Educated operator
- 41-07-4:High Priority - Container of medicine improperly stored. -mineral oil over prep area across from triple sink
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked bananas/peppers/onions (58F - cooling, prepared yesterday, temped at 9:50a.m.) -cooked ground beef (46F - cooling, prepared yesterday, temped at 10:05)
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked bananas/peppers/onions (58F - cooling, prepared yesterday, temped at 9:50a.m.) -cooked ground beef (46F - cooling, prepared yesterday, temped at 10:05)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked bananas/peppers/onions, cooked ground beef in deep containers, covered in reach in cooler. Educated operator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
- 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. -ground beef, mashed potatoes in reach in cooler
Food safety inspection conducted on 12/19/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 3/27/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -On cookline.
- 08B-38-4:Basic - Food stored on floor. Cooking oil in dry storage. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Ribs in igloo cooler with no ice. Operator placed under water. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator added bleach. Rechecked at Chl 100 ppm. Corrected On-Site
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw shell eggs behind butter in prep cooler. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over tomato paste. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken 111f. Less than 4 hours. Operator rotated chicken and turned up heat. **Corrective Action Taken**
Food safety inspection conducted on 3/27/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 10/19/2023
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Silver refrigerator. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
Food safety inspection conducted on 10/19/2023 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).