Papi Pincho
Last inspected: Oct 9, 2025
64
Score
Papi Pincho has been inspected eight times since 2022. Papi Pincho was last inspected on Oct 9, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to nine violations.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Restaurants in Groveland average 87, so Papi Pincho trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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**
08A-05-6
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**
53B-13-5
Basic - - From initial inspection : Basic - No hot running water at mop sink. -handle is broken - From follow-up inspection 2025-10-09: **Time Extended**
27-10-4
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**
23-03-4
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**
22-16-4
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**
10-17-4
64
Oct 7, 2025
Routine - Food
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 400++
41-18-4
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 142F**Warning** **Corrective Action Taken** **Warning**
03B-01-6
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**
01B-38-5
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**
03A-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**
01B-02-5
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
08A-05-6
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**
03D-02-5
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**
03D-15-4
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.
53B-13-5
Basic - No hot running water at mop sink. -handle is broken
27-10-4
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
23-03-4
Basic - Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -back kitchen **Repeat Violation**
22-16-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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
14-74-7
Basic - In-use knife/knives stored in cracks between pieces of equipment. -cook line
10-17-4
21
Apr 15, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid by hand washing sink. Operator labeled **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent at front counter soiled
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in back kitchen area. **Repeat Violation**
22-08-4
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**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer in back kitchen area.
22-16-4
58
Dec 19, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
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)
03D-02-5
High Priority - Container of medicine improperly stored. -mineral oil over prep area across from triple sink
41-07-4
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)
01B-36-5
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.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line
22-02-4
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
02C-02-5
Basic - Interior of white microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Equipment in poor repair. -gaskets on small reach in cooler in prep area
14-11-5
Basic - Raw fruits/vegetables not washed prior to preparation. -potatoes and plantains. Educated operator
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers in kitchen
23-03-4
39
Mar 27, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
52
Oct 19, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Cardboard used to line food-contact shelves.
14-05-4
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**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Silver refrigerator. **Corrected On-Site**
05-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler.
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
74
Feb 8, 2023
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - One live, small flying insect in food preparation area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinating bagged pork next to cooked ribs and cooked gizzards in a cooler. Operator removed cooked items. **Corrected On-Site**
08A-05-6
High Priority - Raw fish stored over Cuban bread in a freezer - not all products commercially packaged. Owner removed bread. **Corrected On-Site**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 78F stored on top of refrigerator in rear prep room. Operator states they came in this morning, less than 4 hours. Advised to rapid chill, and educated eggs must be held at 45F or less. **Corrective Action Taken** **Repeat Violation**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus 50F, Tomato Salad 50F, on buffet less than 1 hour per operator. Advised to rapid chill, and add more ice to ice bath. Forty minutes later Tomato salad 39F, Octopus 42F. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaners stored on hand wash sink. Educated operator. Relocated. **Corrected On-Site**
41-10-4
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,document, operator posted. **Corrected On-Site**
11-27-4
Basic - Objectionable odors in employee and guest bathroom. **Repeat Violation**
36-64-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
33-23-4
33
Oct 11, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
82
Frequently Asked Questions
When was Papi Pincho last inspected?
The most recent health inspection at Papi Pincho on file is from Oct 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Papi Pincho?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Papi Pincho.
How does Papi Pincho compare to other restaurants in Groveland?
Papi Pincho most recently scored 64 out of 100, which is lower than the Groveland average of 87.
Has Papi Pincho's inspection record improved over time?
No. Recent inspections at Papi Pincho have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Papi Pincho 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 Papi Pincho inspected?
Based on the inspection history on file, Papi Pincho is inspected around three times per year on average.
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