Don Wuicho
Last inspected: Feb 26, 2026
74
Score
Across the available record, Don Wuicho has 11 inspections on file, the first dated 2022. The most recent report on file is from Feb 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
Don Wuicho's latest score is in line with the Florida average of 72. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: raw chicken portioned and plastic wrapped stored above pizzas. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter in pan: raw pork (50F - Cold Holding) As per operator, raw pork stored on counter approximately 5 mins. Not prepped or portioned today. Operator returned raw pork to reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
74
Aug 29, 2025
Routine - Food
No violations found.
100
Aug 27, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Prep Table- ; Cooked Pork at 2:45 PM (90-93F - Cooling) for an hour. Rechecked at 3:15 to 84F. Observed cooling covered under no temperature control.Operator uncovered and moved to reach in cooler to quick chill. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.. Employee after cashing out guest. Proceeded to put on gloves and failed to washed hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box- ; Guava and Cheese pastries (107F - Hot Holding), Per Manager food items in unit more than 4 hours. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Hot box- ; Guava and Cheese pastries (107F - Hot Holding), Per Manager food items in unit more than 4 hours. See stop sale 2) Stove- ; Cooked Tamales (123F - Hot Holding); Cooked Pork (125F - Hot Holding); Soup (115F - Hot Holding). Per Manager items in unit less than 2 hours. Manager reheated to 165F Tamales 169F.. **Corrected On-Site** **Warning**
03B-01-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored on shelf above customers cooked food. Manager removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in Sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
50
Jan 29, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef go outside food truck then reentered and began handling clean pot with tamales; no hand wash. Advised operator that chef should wash hands.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at double door stainless steel reach in cooler: raw chicken and raw beef stored over pots of cooked spaghetti. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On countertop: raw shelled eggs (78F - Cold Holding) As per chef, placed on counter 20 mins prior. Not received or portioned today. Operator placed to quick chill. **Corrective Action Taken**
03A-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Advised operator to label.
41-17-4
58
Nov 18, 2024
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
74
Apr 19, 2024
Routine - Food
No violations found.
100
Apr 18, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Container of medicine improperly stored. At storage rack above prep table near triple sink: Women's gummy vitamins stored above prep table. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils stored in unclean water of 83F. Operator removed water. **Corrected On-Site** **Warning**
10-05-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies flying around in food truck; 1 landing on trash can. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf with spices: Fresh garlic and oil mixture (87F - Hot Holding) As per operator, kept for 1 hour at room temperature. Operator placed in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. **Warning**
53B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packages raw steak slices for more than 48 hours. Operator removed steaks and placed them in ziplock bags. Provided contact information for Jose Quinoles to contact regarding approval of HACCP plan. **Corrected On-Site** **Warning**
03G-50-1
45
Dec 18, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
43
Jan 26, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
70
Jul 25, 2022
Routine - Food
No violations found.
100
Jul 22, 2022
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a deep covered container inside reach in cooler with cooked beans at 12:38pm (105F - Cooling)per operator product cooling since 11:am, rechecked at 1:110 same temperature . Product did not cooled to 70°F within 2 hours. Operator moved product to stovetop for reheating to 165°F to begin cooling again **Corrective Action Taken**
03D-01-5
High Priority - Employee switched from working with raw food( raw chicken )to handling clean utensils without washing hands. Employee washed hands **Corrected On-Site**
12A-12-4
High Priority - Raw animal food( raw pork )stored over or with unwashed produce.( tomatoes and peppers) Operator stored properly **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on kitchen area table mojo with onions (70F - Cold Holding) and inside reach in cooler cooked pork (59F - Cold Holding), Per operator products stored for approximately 1 hour. Operator moved products to reach in freezer **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked pork (109F - Hot Holding)seating on top of convection oven and a container with cooked beef (109F - Hot Holding) seating on top of turned off flat top grill on kitchen area. Per operator products stored for approximately 3 hours. Operator moved products to inside of conventional oven for reheating to 165°F to begin hot holding again**Corrective Action Taken** **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance( degreaser )not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Screening is not 16-mesh to the inch. By back wall by conventional oven
35B-13-4
Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, oil, vinegar, mojo.
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup inside sugar. Operator removed **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
35
Frequently Asked Questions
When was Don Wuicho last inspected?
The most recent health inspection at Don Wuicho on file is from Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Don Wuicho?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Don Wuicho.
Has Don Wuicho's inspection record improved over time?
Results have been roughly steady. Inspections at Don Wuicho have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Don Wuicho means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Don Wuicho inspected?
Based on the inspection history on file, Don Wuicho is inspected around three times per year on average.
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