CHIVIO LINIERO

Name: CHIVIO LINIERO
Address: 4944 10 AVE N, GREEN ACRES, FL, 33463, US
Rating: 42.9

4944 10 AVE N, GREEN ACRES, FL 33463

License #6018992

🫔 Latin American ℹ️

42.9 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 6 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

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Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHIVIO LINIERO in GREEN ACRES currently holds an InspectFL Health Score of 42.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 70 total violations — 31 critical, 17 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 22, 2025

The latest inspection on October 5, 2026 shows 6 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-69-4] Ice buildup in two door reach-in freezer around condenser in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on top of boxes of single use cutlery sets at front counter.
[14-11-5] Equipment in poor repair. 1. Observed torn walk in cooler door gasket.
[25-05-4] Single-service articles improperly stored. Observed boxes of single use cutlery sets stored on floor at front counter.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-69-4] Ice buildup in two door reach-in freezer around condenser in kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on cutting board opposite cookline in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
[25-05-4] Single-service articles improperly stored. Observed boxes of single use cutlery sets stored on floor at front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket.
[08B-38-4] Food stored on floor. Observed container of malanga stored on floor at cookline. Operator placed on table.
[14-11-5] Equipment in poor repair. 1. Observed torn walk in cooler door gasket.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled wet wiping cloth with gloved hands then handle pot of chicken at the cookline immediately after with first handwashing. Advised employee to wash hands.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from personal water bottle at front counter around exposed food utensils. Advised employee to only drink or eat in food prep or restricted areas.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. D. Cue expired 7/16/26
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed 81F water at hand sink at front counter, after allowing water to run for longer than three minutes.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on top of boxes of single use cutlery sets at front counter.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed expired license posted.

Disposition: Warning Issued
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean and sanitized spoons hanging on shelf next to hand washing sink exposed to splash, discussed with operator who moved spoons.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler fully thawed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[35A-03-4] Dead roaches on premises. In kitchen approximately 2 dead roaches on floor under table, discussed with operator who cleaned and sanitized area.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into Pan and without washing hands employee used masher to make mashed plantains, discussed with operator, employee washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Visibly soiled spoon in hand washing sink removed and placed in clean utensils bin without being washed or sanitized, discussed with operator to wash and sanitize all utensils in container.
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade bag used for shipping of styrofoam containers reused as liner for cooked rice, discussed with operator who removed plastic liner.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken in non commercially packaged plastic bag stored directly above cooked ham, discussed with operator who corrected storage of products. In reach in freezer next to coffee bar raw shrimp in open box stored above cassava dough, discussed with operator who corrected storage of products.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored directly on top of raw whole muscle steak, discussed with operator who corrected storage of products.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged plastic bag of raw chicken stored directly above non commercially packaged plastic bag of raw beef, discussed with operator who corrected storage of products
[35A-05-4] Roach activity present as evidenced by live roaches found. In kitchen approximately 1 live roach on floor crawling on sticky trap, discussed with operator who killed roach and cleaned and sanitized area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler fully thawed Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line raw sausage (55F - Cold Holding); cut tomato (63F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who placed bags of ice on product.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb connection in kitchen next to hand washing sink has no vacuum breaker installed, discussed with operator to install vacuum breaker.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and sent email copy of big 6
[11-27-4] 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. Discussed with operator and emailed clean up poster
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen used to store dirty spoon, discussed with operator who removed spoon.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen on storage rack unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In flip top cooler Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen on shelving chicken soup (93F - Cooling)at 3:20 since 10:00. Per operator product prepared this morning and cooling since approximately 10:00. Product never reached 70F within 2 hours see stop sale.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands began to handle a pot of meat. Discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found 2 live flies in kitchen landing on shelfs with clean plates discussed with operator who killed flies and clean and sanitize areas.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw beef in plastic wrap stored over bags of veggies. Discussed with operator who corrected storage.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler house made fresh garlic and oil sauce date marked 1/18 per operator products prepared on 1/18/25 and left in walk in cooler until used see stop sale.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled customer plate placing into dish return area and without washing hands employee grabbed a clean plate of food to take to another customer. Discussed with operator employee washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on crash cart fresh garlic in oil (79F - Cold Holding) per operator product not portioned or prepared today and held out at room temperature for more than 4 hours see stop sale. In walk in cooler cooked pork (45F - Cold Holding); cooked mashed potato (45F - Cold Holding); mashed potatoes (46F - Cold Holding) per operator products cooked to portioned or prepared today and walk in cooler door left open for delivery for approximately 30 mins operator moved products to freezer.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In flip top cooler ham (56F - Cooling) at 3:35 since 11:45 to 55F at 4:05; sliced cheese (55F - Cooling) at 3:35 since 11:45 to 56F at 4:05 ; sausage links (55F - Cooling) at 3:35 since 11:45 to 47F at 4:05 at this current rate of cooling product never reached 41F within 4 hours see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen at steam table cooked plantains (112F - Hot Holding); cooked egg plant (112F - Hot Holding); cooked chicken (96F - Hot Holding) per operator products cooked on stove and held on steam table for approximately 2 hours operator moved products to be reheated to 165F+ operator also added more water to steam table.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In back of restaurant at mop sink no vacuum breaker on hose Bibb discussed with operator
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf cooked bananas (102F - Cooling) at 3:20 since 2:20 to 83F at 4:05 at this current rate of cooling product will not reach 70F within 2 hours operator moved product to freezer to chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen hand washing sink at cook line used to store dirty dishes operator removed.
[53B-01-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler sauces, cooked goat not date marked per operator products cooked on Saturday operator date marked accordingly.

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CHIVIO LINIERO

Failing Health Score

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

Open the place or verify the recordSee the place, then share or verify

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

More places worth comparing

Similar Latin American in GREEN ACRES

EL SABOR LATINO RESTAURANTE

LOS CATRACHOS II

Other options in GREEN ACRES

PAELLA MASTER INC

LITTLE CAESARS PIZZA

ASTRO SKATING CENTER OF PALM BEACH COUNTY

LOS BROTHERS FAST FOOD

EL JALAPENO

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