DON PANCHO RESTAURANT

Name: DON PANCHO RESTAURANT
Address: 21561 US HWY 19 N, CLEARWATER, FL, 33765, US
Rating: 56.3

21561 US HWY 19 N, CLEARWATER, FL 33765

License #6218653

🌮 Mexican/Latin ℹ️

56.3 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 5 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DON PANCHO RESTAURANT in CLEARWATER currently holds an InspectFL Health Score of 56.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 44 total violations — 10 critical, 16 major, 18 minor.

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Record snapshot

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The latest inspection on September 25, 2026 shows 5 observation rows: 1 critical, 2 major, and 2 minor.

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Inspector notes

Coverage note

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DON PANCHO RESTAURANT 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[41-17-4] Spray bottle containing toxic substance not labeled in dishwashing area. Manager labeled spray bottle
[10-20-4] In-use tongs stored on equipment door handle between uses.Employee relocated tongs
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on the cutting board at cook line. Employee moved wet cloth to sanitizing bucket
[31A-09-4] Handwash sink not accessible for employee use at all times. Large trash can in front of hand wash sink in the kitchen. Trashcan relocated. Reviewed with manager hand wash sinks must be accessible at all times .
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Laundry bleach in use . Manager purchased bleach for food contact surfaces

Disposition: Met Inspection Standards
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment- between steam table and reach in cooler at cook line -In-use tongs stored on equipment door handle between uses. Manager moved knives to triple sink to clean . Tongs relocated
[24-08-4] Equipment and utensils not properly air-dried - wet nesting- pans stacked with moisture in between on storage shelf in kitchen
[29-08-4] Plumbing system in disrepair in mens room . Service scheduled . One bathroom available for use .
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine - Manager changed solution recheck 100 ppm chlorine
[08A-05-6] Raw animal food ( raw fish) stored over/not properly separated from ready-to-eat food. ( cooked beef ) in triple door cooler -Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw seafood in triple door cooler in kitchen Manager directed employee to rearrange food which he did .
[14-31-5] Nonfood-grade bags used in direct contact with food ( bread and pitas ) .
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.License expired on 02/01/26. License renewed during inspection .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked peppers and onions 120 F in warmer above stove . Manager reheated peppers and onions on grill . Recheck onions 172F , peppers 167-183F
[05-08-4] No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sinks must in back kitchen has a trash can in front of it. Reviewed with manager hand wash sinks must be accessible at all times . Trash can relocated
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee placed paper towels in dispenser . Reviewed with manager hand wash sinks must be stocked at all times
[41-17-4] Spray bottles containing toxic substance not labeled in dishwashing area . Manager labeled spray bottles

Disposition: Met Inspection Standards
[33-11-4] Missing drain plug at dumpster. Discussed with operator the importance of keeping the lids closed and the dumpster needing a drain plug.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line reach in cooler grooved .
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed pans in ware washing area stacked together wet , discussed with employee the importance of drying pans before stacking .
[29-09-4] Faucet/handle at plumbing fixture. Hot water handle not working at hand sink on the cook line
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly trap hung in kitchen over plates by server window. Employee removed and discarded the fly trap.
[08B-38-4] Food stored on floor. Observed two containers of cooking oil stored on floor , employee raised containers off the floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a pair of tongs in use hanging on the oven handle on the cooks line , employee removed the tongs.
[25-05-4] Single-service articles improperly stored. Observed coffee filters on counter in the bar area unprotected. Employee covered the coffee filters.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Observed squeeze bottles on cook line used for cooking not properly labeled .
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to store cooked tortillas in reach in cooler across from triple sink , employee removed the item and placed them in a food grade bag.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards .
[27-08-4] No hot water provided at hand wash sink in cook-line area , Observed hand sink with no running hot water
[41-17-4] Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with Chemicals not labeled, discussed with employee and ha said he will label them.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting of metal and plastic containers stacked in dish washing area . Reviewed with manager
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment - between stream table and reach in cooler at cook line . Reviewed with manager . Employee moved knifes to triple sink to wash,rinse and sanitize
[14-31-5] Nonfood-grade bags used in direct contact with food ( pitas) in triple door cooler . Reviewed with manager . Employee removed pitas from non food grade bag
[08A-08-5] Raw animal food ( raw shell eggs ) stored in same container as ready-to-eat food.( cut tomatoes ) in triple door cooler . Reviewed with manager .
[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 triple door cooler . Reviewed with manager safe food storage . Manager then reviewed with employee . Employee rearranged food . Emailed to manager safe food storage . Manager printed and posted hand out on cooler door
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Reviewed with manager
[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.
[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. Employees signed document during the inspection
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Manager went to market and brought chlorine used for sanitizing food contact surfaces .
[41-17-4] Spray bottle containing toxic substance not labeled in front counter area . Employee labeled spray bottle