PINCHO

Name: PINCHO
Address: 133 NW 136 AVE B100, SUNRISE, FL, 33325, US
Rating: 66.7

133 NW 136 AVE B100, SUNRISE, FL 33325

License #1623021

66.7 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PINCHO in SUNRISE currently holds an InspectFL Health Score of 66.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 20 total violations — 8 critical, 4 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 12, 2026 shows 10 observation rows: 4 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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DBPR

Community reaction

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PINCHO has a rough inspection history. Would you risk it?

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.

Disposition: Administrative complaint recommended
[12A-19-4] Employee washed hands with cold water. Observed employee turn on and off cold water faucet to wash hands.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. One employee
[21-10-4] Soiled dry wiping cloth in use. On cook line employee removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At prep area and by the three compartment sinks.
[16-46-4] Old labels stuck to food containers after cleaning. Observed food containers with labels still intact on clean rack.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with hose attached without vacuum breaker installed.
[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. Employee discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line chopped sweet plantain (55F - Cold Holding) per employee held out of temperature less than 45 minutes. Not portioned or prepared today employee voluntarily discarded. Observed in cooler drawer commercially packaged veggie burgers (45-47F - Cold Holding) per employee removed from walk-in cooler and placed in unit held out of temperature less than three hours not portion or prepared today. Employee placed items in walk-in cooler.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg then handled single serve article without washing hands. Employee washed hands.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[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. Observed server touch hair then handled unwrapped plastic cup with lid without washing hands.
[16-43-4] Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturers instructions or employee unaware of proper use. Operator using quaternary sanitizer had sink and service test strips.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table
[35A-02-7] Live, small flying insects found Observed one flying insect landing on plastic third pan. Employee killed and washed and sanitized container.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary tests strips. Operator had sink and service.
[21-10-4] Soiled dry wiping cloth in use. On cook line employee removed
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Black beans 125F @ 2:30 cooling since 1:30 rechecked 104F @ 3:00 at this rate items will not cool to 70F in two hours. Operator placed beans in walk-in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in top cooling drawer sliced American cheese (48F - Cold Holding); sliced Swiss (49F - Cold Holding) per operator items removed from walk-in cooler approximately 30 minutes and placed in drawer not portion or prepared today. Operator placed ice pack on cheese.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. 2 wet mops stored inside mop bucket