DirtyFLRestaurant Inspection Data

PINCHO

With 10 documented inspections, PINCHO in MIAMI has achieved a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 10 reports on file

East Campus Circle
Florida, 33199
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 10 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13599601

Follow-up Inspection Required

3 int, 5 basic

  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse on the cook line next to the hamburger buns, Repeat Violation - From follow-up inspection 2026-02-17: Observed a personal cell phone on table at front counter. **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed back area floor drain under the three compartment sink soiled l - From follow-up inspection 2026-02-17: Observed back area floor drain under the three compartment sink soiled **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust. - From follow-up inspection 2026-02-17: Observed walk in cooler shelves with rust. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the back area. - From follow-up inspection 2026-02-17: Observed walls soiled in the back area. **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation - From follow-up inspection 2026-02-17: Wet mop not stored in a manner to allow the mop to dry. **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator Corrected On-Site - From follow-up inspection 2026-02-17: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.**Time Extended** **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. - From follow-up inspection 2026-02-17: Observed can opener blade soiled. **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager Alicia Beltran without a manager certification. - From follow-up inspection 2026-02-17: Observed manager Alicia Beltran without a manager certification. Admin Complaint

12/18/2025· 2mo ago

Visit ID: 13487492

Follow-up Inspection Required

5 int, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle of water stored on top of the prep cooking line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse on the cook line next to the hamburger buns, Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed back area floor drain under the three compartment sink soiled l
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket soiled. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed clean plastic containers with old labels stored in the back area shelf. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the back area.
  • 16-05-4:Basic - Wash/Rinse/Sanitizing hose not maintained clean. Observed sanitizer hose with mold-like located in the three compartment sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager Alicia Beltran without a manager certification.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide proof of required state approved employee training provided for any employees. Jonathan Chaparro, Matt Roman, Romney Lively, Luis Bracho.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For all employees.

8/8/2025· 7mo ago

Visit ID: 10924776

Met Inspection Standards

3 high, 1 int, 15 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed at dry storage area in a container of Brown sugar. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed in rear kitchen area across from three compartment sink. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table across from cook line. Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach at rear chemical storage area next to exit door. Operator cleaned and discarded. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and bags stored on storage rack in dry storage area. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets throughout at reach in coolers broken/ loose.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen areas, walk ins and behind and under fixed equipment.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at prep line flip top cooler in a container of plantains. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers throughout.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed a container of queso cubes at cook line labeled Black beans.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in freezer at cook line.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed at dry storage shelf.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed stored on prep counter not inverted from overhead protection.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw beef kebabs stored over raw shrimp kebabs.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at prep line reach in cooler a squeeze bottle of Ranch with use by label of 7/29.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line counter a container of queso cubes (49F - Cold Holding). As per operator for 3 hours.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available only chlorine.

2/17/2025· 1y ago

2 high, 2 int, 12 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of brown sugar in dry storage area. Operator removed during inspection. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed in rear kitchen area across from three compartment sink. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing in dry storage area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep table across from cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and head phones stored on storage rack in dry storage area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting at drying rack in dishwashing area across from three compartment sink.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching cooked beef at steam table in kitchen area.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at handwashing sink at front counter.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table next to cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled in dry storage area. Operator labeled container during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed queso frito (51F - Cold Holding) on prep table next to fryer. As per operator for 1 hour. Operator placed container on ice. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (128F - Hot Holding) at steam table in kitchen area. As per operator for 2 hours. Operator increased the heat to the steam table. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves in dry storage area with surface rust.

9/10/2024· 1y 6mo ago

3 high, 3 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan cover soiled at walk in cooler.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the plantains and chicken at steam table. Operator removed the utensils. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At women bathroom.
  • 29-49-6:Basic - Standing water in bottom of drawers reach-in-cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored next to butter at walk in cooler. Operator relocated the butter. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de Gallo (47 F - Cold Holding) at reach in cooler. As per operator for less than one hour.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter added to mop sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a lid stored at hand wash sink located next to three compartment sink. The lid was removed. Corrected On-Site
  • 16-37-1:Intermediate - No Ecolab Lactic Acid chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

5/9/2024· 1y 10mo ago

Visit ID: 8634610

Met Inspection Standards
  • N/A:No Violations Were Observed

3/18/2024· 1y 11mo ago

Visit ID: 8627688

Follow-up Inspection Required

1 int

  • 53B-02-5:Intermediate - - From initial inspection : 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. Observed for Alicia B, Michely R, Eric H, Malik W. As per operator working at the establishment for more than two months. Warning - From follow-up inspection 2024-03-18: **Time Extended**

3/7/2024· 2y ago

Visit ID: 8478693

Follow-up Inspection Required

3 high, 2 int

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0ppm, operator set up 3 compartment sink and called technician. **Corrective Action Taken** Repeat Violation Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw beef patties then handled cooked potato fries to plate without washing hands,changing gloves. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips,sink and surface sanitizer test strips available at the time of inspection. Warning
  • 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. Observed for Alicia B, Michely R, Eric H, Malik W. As per operator working at the establishment for more than two months. Warning

11/3/2023· 2y 4mo ago

Visit ID: 8478549

Met Inspection Standards

1 high

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0 ppm at the time of the inspection. Operator set up 3 compartment sink and called service technician. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2023-11-03: Operator still using 3 compartment sink, multi quat at 300ppm. **Time Extended**

8/21/2023· 2y 6mo ago

Visit ID: 8355621

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Warning
  • 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. Observed ambient temperature at approximately 49F. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0 ppm at the time of the inspection. Operator set up 3 compartment sink and called service technician. **Corrective Action Taken** Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray cans containing oven cleaner stored on shelf with single serve container lids. Corrected On-Site Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(6 reviews)

Opening Hours

Monday:11:00 AM – 6:00 PM
Tuesday:11:00 AM – 6:00 PM
Wednesday:11:00 AM – 6:00 PM
Thursday:11:00 AM – 6:00 PM
Friday:Closed
Saturday:Closed
Sunday:Closed
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0