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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LOS PAISANOS TO GO in DAVIE currently holds an InspectFL Health Score of 44 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 35 total violations — 20 critical, 8 major, 7 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 7, 2026 shows 13 observation rows: 6 critical, 2 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
LOS PAISANOS TO GO has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [05-08-4] No probe thermometer provided to measure temperature of food products. Operator has a nonfunctional thermometer.
- [08A-04-5] Observed in walk-in cooler a pan of non commercially packed raw chicken stored over a bin of unwashed tomatoes. Operator reorganized.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line in-use utensils stored in room temperature water. Operator dumped water then cleaned and sanitized utensils.
- [12A-18-4] In kitchen prep area the Employee dried hands on soiled towel after washing. Discussed proper hand washing. Employee washed hands.
- [14-01-5] Inside the brown sugar bin a bowl with no handle used to dispense food. Operator removed bowl.
- [25-02-4] At front register Unwrapped single-service utensils not presented so that only the handles are touched. Operator reorganized.
- [31A-09-4] Observed in prep area Hand washing sink not accessible for employee use at all times. Operator reorganized.
- [33-16-4] Open dumpster lid. Operator closed lid.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler cooked steak (53F - cold holding). Per operator not portioned or prepared today. See stop sale
- [12B-12-5] 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. In kitchen prep area Employee drinking from a cup without lid. Employee discarded drink.
- [12A-02-4] Employee in kitchen area handled soiled dishes then picked up plated food without washing hands. Discussed proper hand washing. Employee washed hands.
- [08A-05-6] Inside the walk-in cooler non commercially parked raw steak stored over ready-to-eat non commercially packed sausage and corn. Operator reorganized.
- [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. Observed in walk-in cooler cooked steak (53F - cold holding). Per operator not portioned or prepared today.
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