DirtyFLRestaurant Inspection Data

PAPI PINCHO

Based on 6 health inspections, PAPI PINCHO in GROVELAND has earned a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

133 East Orange Street
Florida, 34736
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/9/2025

Inspection #: Visit ID: 13541771

  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line - From follow-up inspection 2025-10-09: **Time Extended**
  • 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. -handle is broken - From follow-up inspection 2025-10-09: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system filters -gaskets on reach in freezers in back kitchen - From follow-up inspection 2025-10-09: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -back kitchen Repeat Violation - From follow-up inspection 2025-10-09: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak over sauces in reach in cooler on cook line - From follow-up inspection 2025-10-09: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-09: **Time Extended**

Inspection Date: 10/7/2025

Inspection #: Visit ID: 10871345

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-74-7:Basic - 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. -reach in cooler in back kitchen
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line
  • 27-10-4:Basic - No hot running water at mop sink. -handle is broken
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system filters -gaskets on reach in freezers in back kitchen
  • 22-16-4:Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -back kitchen Repeat Violation
  • 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. -potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak over sauces in reach in cooler on cook line
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked ground beef (51F - Cold Holding); cooked rice (51F - Cold Holding); raw shell eggs (53F - Cold Holding); sliced ham (53F - Cold Holding); cooked bananas (52F - Cold Holding), held more than four hours per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked ground beef (51F - Cold Holding); cooked rice (51F - Cold Holding); raw shell eggs (53F - Cold Holding); sliced ham (53F - Cold Holding); cooked bananas (52F - Cold Holding), reach in coolers in in back kitchen, held more than four hours per operator. Repeat Violation Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. --potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice (121F - Hot Holding); casava (119F - Hot Holding), hot holding unit in back kitchen, held less than four hours per operator. Moved to oven for rapid reheat. Both still reheating...rice 127F, yuca 142FWarning **Corrective Action Taken** Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 400++
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen), covered tightly and placed in reach in cooler Warning
  • 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.

Inspection Date: 4/15/2025

Inspection #: Visit ID: 10747767

  • 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

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8737681

  • 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

Inspection Date: 3/27/2024

Inspection #: Visit ID: 8531325

  • 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**

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8358808

  • 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.