PINCHO
East Campus Circle
Florida, 33199
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/21/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at sink at rear of establishment - bags of shrimp thawing at room temperature (36F). Operator placed item under running water. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. Operator stored correctly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, substance or slime. Observed in kitchen - Alto-sham oven.
Food safety inspection conducted on 3/21/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 2/5/2025
High Priority
1
Intermediate
5
Basic
1
Total
7
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at bar area. - From follow-up inspection 2025-02-05: Same **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink - From follow-up inspection 2025-02-05: Same Admin Complaint
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to cook line - sponges stored inside sink. Operator removed and stored correctly. Corrected On-Site - From follow-up inspection 2025-02-05: Same, observed handwashing sink next to cook line used for dumping, evident by gains of rice in sink. **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Marco P. On manager duty without proof of training. - From follow-up inspection 2025-02-05: Same. No manager on duty. No proof of training. Admin Complaint
- 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed eggs as an additional topping - as per operator item is heated to sunny side up (still running and partially raw) - From follow-up inspection 2025-02-05: Same Admin Complaint
- 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. Observed 3 employees engaged in food manipulation without proof of training. - From follow-up inspection 2025-02-05: Same Admin Complaint
- 02B-02-5:Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu. Provided operator with consumer advisory. - From follow-up inspection 2025-02-05: Same Admin Complaint
Food safety inspection conducted on 2/5/2025 revealed 7 total violations (1 high priority, 5 intermediate, 1 basic).
Inspection on 12/3/2024
High Priority
1
Intermediate
5
Basic
1
Total
7
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at bar area.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink next to cook line - sponges stored inside sink. Operator removed and stored correctly. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Marco P. On manager duty without proof of training.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed eggs as an additional topping - as per operator item is heated to sunny side up (still running and partially raw)
- 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. Observed 3 employees engaged in food manipulation without proof of training.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on menu. Provided operator with consumer advisory.
Food safety inspection conducted on 12/3/2024 revealed 7 total violations (1 high priority, 5 intermediate, 1 basic).
Inspection on 4/1/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-01: Observed same **Time Extended**
Food safety inspection conducted on 4/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/1/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Substantial build up of food debris and soiled food containers.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 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, next to open bag of hamburger buns, employee removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employees working on cook line. Employee placed a hat Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Under shelf of prep table in rear kitchen, from
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment -under storage by mop sink
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Entrance curtains of walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled mop sink with food debris
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled cloths on top of prep tables and under shelves, around the entire kitchen. Employee started removing soiled cloths. **Corrective Action Taken**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs, changed gloves,and grabbed a clean plate to serve another customer order, after instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (112F - Hot Holding); brown rice (120F - Hot Holding), per employee food hot held less than 2 hours, employee reheated to 165F. Corrected On-Site
- 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. Poster emailed to operator. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by clean equipment rack, containing sanitizer, employee labeled. Corrected On-Site
Food safety inspection conducted on 4/1/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 10/18/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 employees personal bag store above clean equipment. Operator removed item, and place on a lower shelf. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing at 0ppm. Operator made new sanitizing solution at 50ppm chlorine. Corrected On-Site
- 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 dish machine at 0ppm Chlorine. Operator set up manual sanitization until dishmachine is repaired. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not working properly. Operator provided paper towel. Corrected On-Site
Food safety inspection conducted on 10/18/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).