Pinolandia 3 Corporation
Last inspected: Jan 15, 2026
35
Score
Inspectors have visited Pinolandia 3 Corporation 14 times, with records going back to 2022. The latest inspection on file is from Jan 15, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around 13 violations to closer to 16 violations.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
Pinolandia 3 Corporation's latest score of 35 falls below the Miami average of 74. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours. Also Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: Observed yellow rice 48°F and rice with beef 48°F inside the walk in cooler. Food were cooked yesterday. Stop sale was issued. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Beef (49F - Cold Holding); Cheese (58F - Cold Holding) at front counter. As per operator for less than 4 hours. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: Observed yellow rice at 48°F and rice with beef 48°F inside the walk in cooler. Food were cooked yesterday. Stop sale was issued. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours. Also observed French Fries (103F - Hot Holding); ; Fried Chicken (107F - Hot Holding); Ripe Plantains (93F - Hot Holding); Fried Tacos (95F - Hot Holding); Beef (49F - Cold Holding); Rice (101F - Hot Holding) at front counter. As per operator for less than four hours. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: Observed fried chicken 107°F, French fries 108°F , beef tacos 114°F at the front counter. As per operator food was placed around 9:00 AM. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unable to answer how to sanitize utensils. **Warning** - From follow-up inspection 2026-01-15: Observed manager was unable to answer how to sanitize utensils. **Time Extended**
53A-10-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food containers with no date marked inside cold holding units all around kitchen area. As er operator prepared more than 24 hours ago. **Warning** - From follow-up inspection 2026-01-15: Observed food containers not date marked inside walk in cooler* **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed all around kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: Floor area(s) covered with standing water. Observed all around kitchen area. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed. **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed food containers inside walk in cooler not covered . Also observed fried plantains container and salad container not covered at front counter. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-15: Observed food containers inside walk in cooler not covered . **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance at front counter. **Warning** - From follow-up inspection 2026-01-15: Observed ice machine with mold like substance at front counter. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on the ceiling at kitchen area. **Warning** - From follow-up inspection 2026-01-15: Observed a hole on the ceiling at kitchen area. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted on rack at kitchen area. **Warning** - From follow-up inspection 2026-01-15: Observed clean utensils not inverted on rack at kitchen area. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed utensils with wet nesting at shelf in front of three compartment sink at kitchen area, **Warning** - From follow-up inspection 2026-01-15: Observed utensils with wet nesting at shelf in front of three compartment sink at kitchen area. **Time Extended**
24-08-4
35
Jan 14, 2026
Routine - Food
7 critical violations. 5 major violations. 15 minor violations.
View 27 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing clean utensils at three compartment sink. **Warning**
22-45-4
High Priority - Live, small flying insects found Observed approximately 7 flies flying all around kitchen area and landing in preparation table and clean utensils in front of triple sink. Also observed approximately 1 fly landing on cheese container at preparation table at kitchen area. Also observed approximately 3 flying flies landing on cutting board and slicer machine on preparation table at kitchen area. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside reach in cooler at the entrance of the kitchen area. **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours. Also Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Beef (49F - Cold Holding); Cheese (58F - Cold Holding) at front counter. As per operator for less than 4 hours. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours. **Repeat Violation** **Warning**
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 Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours. Also observed French Fries (103F - Hot Holding); ; Fried Chicken (107F - Hot Holding); Ripe Plantains (93F - Hot Holding); Fried Tacos (95F - Hot Holding); Beef (49F - Cold Holding); Rice (101F - Hot Holding) at front counter. As per operator for less than four hours. **Repeat Violation** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at kitchen area. **Repeat Violation** **Warning**
29-34-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unable to answer how to sanitize utensils. **Warning**
53A-10-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef and dishwasher were unable to answer how to sanitize utensils. **Repeat Violation** **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on shelf above preparation table at kitchen area. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink block by a large trash bin and a large service trolley at kitchen area. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food containers with no date marked inside cold holding units all around kitchen area. As er operator prepared more than 24 hours ago. **Warning**
02C-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed one employee engaged in food preparation with no beard guard. **Warning**
13-04-4
Basic - Ice scoop handle in contact with ice. Observed inside ice machine at front counter. **Warning**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance at front counter. **Warning**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on the ceiling at kitchen area. **Warning**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted on rack at kitchen area. **Warning**
24-05-4
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 on top of microwave at kitchen area. Also observed cellphone holder stored on top of preparation table at kitchen area. **Repeat Violation** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed utensils with wet nesting at shelf in front of three compartment sink at kitchen area, **Warning**
24-08-4
Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee was rinsing clean utensils after sanitizing at three compartment sink. **Warning**
22-54-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Observed all around kitchen area. **Repeat Violation** **Warning**
36-22-4
Basic - Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed. **Repeat Violation** **Warning**
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside triple door reach in cooler at kitchen area. **Repeat Violation** **Warning**
23-03-4
Basic - Shelves with rust that has pitted the surface. Observed shelf rusty in front of three compartment sink at kitchen area. **Repeat Violation** **Warning**
14-33-4
Basic - Stored food not covered. Observed food containers inside walk in cooler not covered . Also observed fried plantains container and salad container not covered at front counter. **Repeat Violation** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth stored on top of preparation table at kitchen area. Employee stored properly during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
10
Oct 16, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over nacatamales in the walk in cooler. **Repeat Violation** - From follow-up inspection 2025-10-16: Observed raw chicken stored over cheese in the walk in cooler. **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53F- Cold Holding). As per chef food was stored last night. - From follow-up inspection 2025-10-16: Observed 4 pots with rice and beans at 59°-67°F inside the walk in cooler. As per manager food was cooked yesterday night. Stop sale was issued .**Admin Complaint** **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53F- Cold Holding). Per chef food was stored last night. Stop sale was issued. At front counter cut cheeses (60- Cold Holding), sausage (44- Cold Holding). **Repeat Violation** - From follow-up inspection 2025-10-16: Observed 4 pots with rice and beans at 59°-67°F inside the walk in cooler. As per manager food was cooked yesterday night. Stop sale was issued **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled. **Repeat Violation** - From follow-up inspection 2025-10-16: Observed slicer blade soiled. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for chlorine and quaternary. - From follow-up inspection 2025-10-16: Observed no test strips available for chlorine and quaternary. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles around the warewash area. - From follow-up inspection 2025-10-16: Observed broken floor tiles around the warewash area. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed the floor in the dry storage area in front of walk in cooler and freezer not sealed. - From follow-up inspection 2025-10-16: Observed the floor in the dry storage area in front of walk in cooler and freezer not sealed. **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed clean equipment and food stored on rusty shelves in the dry storage area. - From follow-up inspection 2025-10-16: Observed clean equipment and food stored on rusty shelves in the dry storage area. **Time Extended**
14-33-4
45
Oct 15, 2025
Routine - Food
7 critical violations. 4 major violations. 18 minor violations.
View 29 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53°F- Cold Holding). As per chef food was stored last night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53°F- Cold Holding). Per chef food was stored last night. Stop sale was issued. At front counter cut cheeses (60- Cold Holding), sausage (44- Cold Holding). **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter over the preparation table observed cooked chicken (84 F - Hot Holding), cooked sausage (80 F - Hot Holding), rolled tacos (90F - Hot Holding), cooked pork (81 F - Hot Holding), la nacatamales (87 F - Hot Holding), French fries (119 F - Hot Holding), chicharron (89F - Hot Holding), pork ribs (91F - Hot Holding) Per employee food was prepared yesterday and reheated between 7am-9am. **Repeat Violation**
03B-01-6
High Priority - Live, small flying insects found. Observed 10 large flies in the air flying around kitchen area and some landing on clean equipment and food containers. Observed 9 small flies in the air flying around the dry storage area and some landing on the avocados and food containers. Operator was advised to properly wash avocados before use. Also observed 2 flies flying around the dining area landing on clean tables. And when opening the back door, a few more flies entered into the kitchen area.
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/2025.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over nacatamales in the walk in cooler. **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the three compartment sink, observed raw beef stored over sauces. **Repeat Violation**
08A-05-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed Chef unaware the proper temperature needed to calibrate cooking thermometer.
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at preparation near entry door area blocked by a large trash bin. Also handwash sink in back of preparation area near exit door blocked by service trolley. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for chlorine and quaternary.
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed three employee water bottles on top of preparation table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone and personal keys stored above preparation tables.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed female employee with no hair restraint handling food at the steam tables. Employee put on a hair restraint. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the exit door at the back of the kitchen.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed at the front counter
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed floors in kitchen and preparation areas soiled with oil.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles around the warewash area.
36-17-5
Basic - Floors not maintained smooth and durable. Observed the floor in the dry storage area in front of walk in cooler and freezer not sealed.
36-11-4
Basic - Insect control device installed over food preparation area. Observed a bug zapper in use stored above a preparation table in the kitchen near exit back door.
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, stored over the preparation table at prep area. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign provided at a hand sink used by food employees. Hand sink located at preparation area near back exit door and at the unisex bathroom. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets of walk
23-03-4
Basic - Observed a wet mop not stored on the floor, not allowing the mop to dry properly.
42-01-4
Basic - Observed in-use wet wiping cloth used under cutting board in the kitchen.
21-04-4
Basic - Observed wet wiping cloth on top of preparation tables and not stored in sanitizing solution between uses.
21-12-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee's cut watermelon and water bottle stored in reach in cooler not separate from restaurant food.
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed clean equipment and food stored on rusty shelves in the dry storage area.
14-33-4
Basic - Stored food not covered. Observed in the reach in cooler in kitchen area following not covered: raw pork, raw beef, cabbage. Observed in the walk in cooler: raw pork, cut cabbage, raw beef, cheese. **Repeat Violation**
08B-12-5
10
Jan 31, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket at single door reach in cooler located at kitchen area across from stove. **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
14-11-5
95
Jan 30, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two gallons of COOKED WHOLE BEANS (55F - Cooling)as per chef, more than six hours. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two gallons of COOKED WHOLE BEANS (55F - Cooling)as per chef, more than six hours. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink located at front counter. Employee refilled paper towels during inspection. Observed no paper towels at handwashing sink located at kitchen area next to three compartment sink. Employee refilled during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink located at kitchen area next to three compartment sink. Employee refilled soap during inspection. **Corrected On-Site** **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in cooked whole beans at walk in cooler. **Warning**
14-01-5
Basic - Dead roaches on premises. Observed one dead roach on the floor in front of stove at kitchen area. Employee removed dead roach. **Corrected On-Site** **Warning**
35A-03-4
Basic - Equipment in poor repair. Observed torn gasket at single door reach in cooler located at kitchen area across from stove. **Warning**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink located at front counter Observed no handwashing sign at handwashing sink located at unisex bathroom. **Warning**
31B-04-4
50
Jul 31, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
20
Jul 15, 2024
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
32
Mar 29, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
26
Nov 6, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler located in the kitchen against the wall observed raw chicken stored over raw pork. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bread holding unit observed bread pudding (68F - Cold Holding); cheese empanadas (69F - Cold Holding), as per employee for less than 2 hours, manager placed the food in the reach in cooler next to it to rapidly cool down. **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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. **Warning**
11-27-4
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/ Iniesky Mesa, certificate Expired on Sep 18-23. **Warning**
53A-03-7
Intermediate - Non-pitting surface rust on food-contact equipment. Storage shelves located next to the three compartment sink. **Warning**
22-31-4
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**
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handle. **Warning**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots not inverted stored near the walk in cooler. **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the food storage area observed a backpack stored in the food storage area near the walk in cooler. **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven located in the kitchen, observed interior of the microwave soiled. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink located in the kitchen. **Warning**
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop chicken soup base. **Warning**
14-01-5
30
May 25, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
May 23, 2023
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. In the RIF located in the storage area observed raw beef stored in direct contact with Nonfood-grade bags.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter observed Raw beef (73F - Cold Holding), as per employee for less than 1 hour. Employee transferred Raw beef to a Reach in cooler to rapidly cool.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table located at front counter observed Cooked ribs (130 F - Hot Holding); Beef taco rolls (119F - Hot Holding), as per employee for less than 4 hours, employee reheating food.
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.
53B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS located in the kitchen by the oven.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the back of the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of the oven with old food debris accumulation, oven located in the kitchen.
22-08-4
Basic - Stored food not covered. Observed sliced cheese in a container not covered, stored in the cooler located by the three compartment sink.
08B-12-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. WC stored on the preparation table in the kitchen.
21-02-4
Basic - Working containers of food removed from original container not identified by common name. Flour in big plastic buckets in the storage area not labeled.
02D-01-5
37
Jan 24, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Sep 1, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked chicken, in the reach in cooler located in front of the fryer.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cut coleslaw (68F - Cold Holding), stored on prep table by front counter. As per manager for less than 1 hour. Manager removed food an placed it in the reach in cooler for a rapid cool. Torta de leche (87F - Cold Holding), stored in reach in cooler located next to the team table. As per manager for less than 4 hours. Manager rapidly transferred food item to RIF to cool. arroz con leche pudding (46-47F - Cold Holding); cheese (46-47F - Cold Holding); heavy cream (46-47F - Cold Holding, stored in reach in cooler to the left of the steam table located at front counter. As per manager for less than 4 hours, employees transferring food item to another working cooler to rapidly for a rapid cool. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by 2 big garbage cans, HWS located next to the 3CS.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. HWS used to store clean bowls and utensils, HWS located next to the 3CS.
31A-11-4
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. Employee Glenda Canales, working for over 3 years an no proof of food safety training.
53B-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Pots stored on shelves near the 3 compartment sink, not inverted.
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee's water bottle stored on top of raw potatoes in the reach in cooler located next to the 3CS.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored in a location that is exposed to splash/dust. Observed cooked rice and beans stored next to the hand sink exposed to splash.
08B-36-4
Basic - Stored food not covered. Cheese in a plastic container stored in the reach in cooler next to the 3CS not covered.
08B-12-5
41
Frequently Asked Questions
When was Pinolandia 3 Corporation last inspected?
The most recent health inspection at Pinolandia 3 Corporation on file is from Jan 15, 2026. The public record contains 14 inspections in total.
What is the most common violation at Pinolandia 3 Corporation?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Pinolandia 3 Corporation.
How does Pinolandia 3 Corporation compare to other restaurants in Miami?
Pinolandia 3 Corporation most recently scored 35 out of 100, which is lower than the Miami average of 74.
Has Pinolandia 3 Corporation's inspection record improved over time?
No. Recent inspections at Pinolandia 3 Corporation have averaged around 16 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pinolandia 3 Corporation 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.
How often is Pinolandia 3 Corporation inspected?
Based on the inspection history on file, Pinolandia 3 Corporation is inspected around four times per year on average.
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