PINOLANDIA - FRITANGA & TORTILLERIA

Name: PINOLANDIA - FRITANGA & TORTILLERIA
Address: 1290 N MILITARY TRL, WEST PALM BEACH, FL, 33409, US
Rating: 58.2

1290 N MILITARY TRL, WEST PALM BEACH, FL 33409

License #6011842

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58.2 Grade F / 100

Failing Health Score

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Quick take

PINOLANDIA - FRITANGA & TORTILLERIA in WEST PALM BEACH currently holds an InspectFL Health Score of 58.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 25 total violations — 12 critical, 7 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stewed chicken (132F - Hot Holding); rice enchiladas (117F - Hot Holding) Observed at steam table. Per operator, products out of temperature for approximately 30 minutes. Operator states, that time control is used for steam table food products. Advised operator to time stamp products for remaining 3.5 hours. Time control procedure emailed to operator.
[31B-03-4] No soap provided at handwash sink. By front steam well hand sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at triple sink, outdoor mop sink no visible vacuum breaker.
[14-38-4] Food storage container/container lid cracked or broken. Lid for rice bin broken.

Administrative complaint recommended
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler. Operator moved raw chicken below raw beef.
[11-26-1] 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.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment and began preparing food for customers without washing hands. Advised Operator of proper hand washing.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Advised Operator to clean/sanitize.
[41-10-4] Toxic substance/chemical (cleaner) improperly stored with food.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked plantains (98F - Hot Holding); cooked cheese (120F - Hot Holding); cooked beef (109F - Hot Holding). Operator stated items reheated/cooked prior to being placed in steam table held less than 4 hours, reheated all items to 165F +.
[31A-12-4] No hand wash sink for employees. Front line hand washing sink blocked by ice machine. Kitchen hand washing sink draining into bucket. Operator moved ice machine. Advised Operator to repair drain line to hand washing sink.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Use of unpasteurized milk products. At front line double glass door reach in cooler; Unpasteurized milk labeled "not for human consumption". See stop sale.
[29-03-4] Water draining onto floor surface from kitchen hand wash sink. Advised Operator to repair,
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef over unwashed pepper. Operator moved raw beef below peppers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (48F - Cold Holding); raw pork (46F - Cold Holding); raw steak (47F - Cold Holding); cooked chicken (48F - Cold Holding); cooked beef (48F - Cold Holding); milk (46F - Cold Holding); cheese (47F - Cold Holding). Operator stated walk-in cooler door left open for approximately 2 hours, closed door, iced products, moved to walk-in freezer.

Community reaction

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Community pulse