Willies Pinchos
Last inspected: Mar 24, 2026
41
Score
Public records show 10 inspections at Willies Pinchos stretching back to 2022. On Mar 24, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around six violations each.
Across the inspection history, “establishment did not report seating change” is the issue that surfaces most often, recorded five times.
By comparison, the average Orlando facility scores 79, putting Willies Pinchos on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
6
Major latest
3
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork stored in same shelve as pastrami. Properly stored **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Only owner is manager **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing.Ladle , clary if coffee machine stored inside hand sink located in drink area, operator removed. Corrected On-Site** **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Mortar pestle have cracks **Warning**
14-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quat **Warning**
16-37-1
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator added a steam well are in front counter and extra counter no plan review. **Warning**
51-14-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans prepared on Saturday with no date marked. Operator dated on dry erase board. Corrected On-Site** **Corrected On-Site** **Warning**
02C-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Owner preparing kebabs with no beard guard. Operator added beard guard **Corrected On-Site** **Warning**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making orders while wearing bracelets. Removed **Corrected On-Site** **Warning**
13-07-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment raise seats from 10 to 47 . **Warning**
51-09-4
41
Sep 30, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. Front counter Juice station **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside rice container. Operator removed **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter Juice station **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
23-03-4
78
Mar 27, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded pork (52F - Cold Holding); chicken (53F - Cold Holding) per operator in cooler less than 2 hours. Cooler just went out. Operator moved items to another cooler for immediate temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by hand sink front counter not labeled
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing bar area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
70
Aug 13, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. Front hand sink no soap Operator provided soap **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Cases of oil on floor back store room Operator removed from floor **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 80° water Operator removed water **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen ground beef tube in standing water Operator ran water to continue to thaw beef **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Bin of salt or sugar in back storage not labeled
02D-01-5
74
Feb 8, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Front make table. Operator moved chicken to lower shelf **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back hand wash sink Operator provided paper towel **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vent soiled front kitchen
36-34-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee and guest restroom **Repeat Violation**
32-04-4
70
Oct 31, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 2 door cooler by large sink raw beef patties over cooked chicken. Operator moved chicken. **Corrected On-Site**
08A-05-6
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 operator with form. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink ware wash area. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse/backpack on prep table next to meat slicer. Operator removed **Corrected On-Site**
40-06-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee and customer rest room not self closing
32-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading outside on kitchen side has gap at around and top of door
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Ceiling tiles missing at employee restroom and dining room HAVC Ceiling tile and vent at entrance to kitchen heavily soiled.
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife store on back wall between pipes Operator removed **Corrected On-Site**
10-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer portion of over under fridge next to make table damaged with exposed insulation
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in over under unit next to cook line
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of coke reach in cooler behind counter soiled
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go single service boxes in kitchen not inverted. Operator inverted boxes **Corrected On-Site**
25-06-4
45
May 23, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Garlic oil kept on front counter for less than 4 hrs with temperature of 69F. **Warning** - From follow-up inspection 2023-05-23: Garlic oil kept on counter for less than 4 hrs 70F. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.Employee fill bottle on hand sink located at front counter. **Warning** - From follow-up inspection 2023-05-23: Sponge **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Restaurant has license approved for 10 chairs and restaurant has 41 seats at the moment. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-23: Per Katheryn Manti time extended to next unannounced. **Time Extended**
51-09-4
74
Mar 17, 2023
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken kebabs kept on reach in cooler overnight with temperature of 55F. **Warning**
03D-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.Spatula and tongs kept on water with temperature of 77F. **Warning**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Chicken kebabs stored overnight on tall reach in cooler across from three bay sink with temperature of 56F. Sliced tomatoes kept overnight on reach in cooler by rack on cook line with temperature of 47F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Garlic oil kept on front counter for less than 4 hrs with temperature of 69F. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw burger beef on reach in cooler by rack on cook line. Raw chicken stored over raw pork on tall reach in cooler across from 3 bay sink. Raw beef stored over raw mahi kept on tall reach in cooler across from three bay sink. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Chicken kebabs kept on steam well for less than 4 hrs with temperature of 104F, pork kebabs kept on steam well for less than 4 hrs with temperature of 115F. Ask employees to reheat up to 165F. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk opened on Sunday with no date marked. **Warning**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing.Employee fill bottle on hand sink located at front counter. **Warning**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand wash sink located at drinks area with temperature of 76F, hand wash sink at bathroom with temperature of 76F. **Warning**
27-16-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee coffee cup stored on shelve over cutting boards by expo line. **Warning**
12B-12-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Restaurant has license approved for 10 chairs and restaurant has 41 seats at the moment. **Repeat Violation** **Warning**
51-09-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Mortar wood Pilon use to make mofongos. **Repeat Violation** **Warning**
14-25-5
Basic - Dead roaches on premises.1 dead roach on floor in front of chest freezer by dry storage. **Warning**
35A-03-4
25
Nov 8, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. - Raw chicken in tray stored above cooked chicken and raw beef in sandwich prep cooler in kitchen. - Raw beef in tray over cooked pork in tall cooler across from triple sink. **Corrected On-Site** **Repeat Violation**
08A-14-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - At steam well under prep table in kitchen chicken Pinchos (less than 4 hrs) (89-90F - Hot Holding). Operator reheated to 202F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Dispenser out of service. Operator placed paper towels at sink. No soap provided at handwash sink. - At front service sink near kitchen entrance. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Tres leches desserts prepared 5 days prior per operator at case in dining area.
02C-02-5
Intermediate - Food-contact surface soiled with food debris. - Air rack has greasy residue buildup above triple sink.
22-02-4
Basic - Ceiling tiles has dust. - At front service area above hand wash sink.
36-34-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. - Observed 41 seats while facility only licensed for ten seats. **Repeat Violation**
51-09-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - Mortar and pestle in kitchen.
14-25-5
47
Jul 19, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken. Raw beef over cut vegetables. **Corrected On-Site** **Warning** - From follow-up inspection 2022-07-19: Reach in cooler at back next to mop sink: Raw churrasco and portioned beef stored above cooked pork. Raw hamburgers stored above portioned ham and cold cuts. Advised employee. **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose on hose Bibb by oversized steel sink across from triple sink. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Back room behind dining side. **Warning** - From follow-up inspection 2022-07-19: Four tiles missing and wires exposed at back storage room next to bathroom in dining area. **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 41 seats, licensed for 10. Operator waiting for sewer department signature. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Pavers in dish area. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over tables with cutting boards and hot wells on bottom shelf. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
38-07-4
58
Frequently Asked Questions
When was Willies Pinchos last inspected?
The most recent health inspection at Willies Pinchos on file is from Mar 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Willies Pinchos?
Across the inspection record, “establishment did not report seating change” has been cited five times, more than any other issue at Willies Pinchos.
How does Willies Pinchos compare to other restaurants in Orlando?
Willies Pinchos most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Willies Pinchos' inspection record improved over time?
Results have been roughly steady. Inspections at Willies Pinchos have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Willies 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.
How often is Willies Pinchos inspected?
Based on the inspection history on file, Willies Pinchos is inspected around three times per year on average.
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