Los Pinchos

1940 Hollywood Blvd, Hollywood, FL 33020

Mexican / Latin

Last inspected: Nov 14, 2022

Score

High Risk

With just two inspections in the record, there isn't enough history to establish a clear pattern. The newest entry in the record is dated Nov 14, 2022. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. Note that Los Pinchos's inspection history hasn't been updated since Nov 14, 2022; current conditions may have shifted from what the file shows.

Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly five violations before.

The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up two times.

The city-wide average sits at 75, which Los Pinchos' 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 14, 2022

Routine - Food

2 critical violations. 3 major violations. 4 minor violations.

View 9 violations

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. front counter- observed approximately 15 live flying insects flying around hand washing sink and landing on limes,and cilantro sauce. Cilantro sauce was protected with lid and limes was with zest intact. Main kitchen container at exit door- observed approximately 25 live flying insects landing on raw onions with skin and not peeled. Main kitchen 3 compartment sink area- observed 5 live Flying insects flying around hand washing sink. **Warning**

35A-02-6

High Priority - Stop Sale issued due to adulteration of food product. Toxic substance/chemical on premise that is not required for the operation of establishment. Front counter- observed employee with spray bottle of OFF insect repellent over cilantro sauce. Repellent warning label says harmful if swallowed. Do to public receiving Togo containers and opening container lids and then touching ready to eat foods without correctly hand washing can be harmful to public health. See Stop Sale.

01B-03-5

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in main kitchen.

31B-02-4

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Front counter- observed employee with spray bottle of OFF insect repellent spraying over cilantro sauce to discard live flying insects. Repellent warning label says harmful if swallowed. Do to public receiving Togo containers and opening container lids and then touching ready to eat foods without correctly hand washing can be harmful to public health. See Stop Sale. **Warning**

41-04-4

Intermediate - Handwash sink not accessible for employee use at all times. Observed all hand washing sink being blocked by trash cans.

31A-09-4

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed raw whole chicken being thawed at room temperature.

06-01-5

Basic - Soiled dry wiping cloth in use. Main kitchen prep table- observed dry soiled wiping cloth on prep table.

21-10-4

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee water bottles being stored next to dumplings inside reach in cooler.

12B-13-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep- observed employee cellphone on prep table.

40-06-5

Sep 1, 2022

Routine - Food

2 critical violations. 3 major violations.

View 5 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit-; shredded cheese (61F). Operator removed shredded cheese to walk-in freezer for quick chill.

03A-02-5

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen reach in cooler- observed raw chicken being stored with ready to eat red beans. - observed raw chicken stored over skirt steak. Operator stored all food items correctly. **Corrective Action Taken**

08A-05-6

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 02/01/2021 **Warning**

53B-05-5

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/11/10/2021 **Warning**

53A-03-7

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed service spoon inside hand washing sink. Operator removed service spoon. **Corrected On-Site**

31A-09-4

Frequently Asked Questions

When was Los Pinchos last inspected?

The most recent health inspection at Los Pinchos on file is from Nov 14, 2022. The public record contains two inspections in total.

What is the most common violation at Los Pinchos?

Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Los Pinchos.

How does Los Pinchos compare to other restaurants in Hollywood?

Los Pinchos most recently scored 45 out of 100, which is lower than the Hollywood average of 75.

Has Los Pinchos' inspection record improved over time?

No. Recent inspections at Los Pinchos have averaged around nine violations per visit, up from roughly five earlier in the record.

What does a high risk rating mean?

A high risk rating at Los Pinchos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

Nearby Restaurants

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Score: 100 — Low Risk

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Hollywood Beach Golf Club

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