LOS PRIMOS

Name: LOS PRIMOS
Address: 12334 US HIGHWAY 301 N, PARRISH, FL, 34219, US
Rating: 57.2

12334 US HIGHWAY 301 N, PARRISH, FL 34219

License #5150565

🌮 Mexican/Latin ℹ️

57.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

August 13, 2025 · 20 findings · 1 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LOS PRIMOS in PARRISH currently holds an InspectFL Health Score of 57.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on August 13, 2025. Across those visits, inspectors documented 79 total violations — 2 critical, 20 major, 57 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 13, 2025 shows 20 observation rows: 1 critical, 6 major, and 13 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

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

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LOS PRIMOS has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to stove soiled.
[36-60-5] Broken window. Observed broken front window.
[36-51-4] Building components, attachments or fixtures in poor repair. Observed front cabinet doors under sink broken and in poor repair.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustical tiles in kitchen area.
[36-36-4] Ceiling tile missing. Observed missing ceiling tile in front of stove.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed kitchen utensils stored handle down. Employee placed handle up.
[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. Observed employee drinking from water bottle.
[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 cell phone on food preparation employees table. Employee removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food preparation employees wearing employee wearing bracelet on wrist. Employee removed.
[08B-38-4] Food stored on floor. Observed case of fryer oil stored on floor.
[36-24-5] Hole in or other damage to wall. Observed hole in wall behind annul system. observed walls in disrepair in stove area at baseboards.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Observed broken window front of trailer. Opening is not properly covered when unit is closed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes and cut lettuce on counter above 41f. Operator stated products had been out around one hour. Operator placed lettuce and tomatoes in reach in cooler.
[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. Observed no written plan on site.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand-sink blocked with bowl and sieve. Employee removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips on site.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.
[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. Observed two employees with no written plan on site. Inspector will email form.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustical tile in kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles over stove and rear of kitchen water damaged and bowed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed small wooden cutting board that is grooved.
[33-14-4] Dumpster overflowing garbage. Observed dumpster overflowing and several bags of trash on the ground.
[36-11-4] Floors not maintained smooth and durable. Observed floors torn and cracked and not smooth and durable.
[36-24-5] Hole in or other damage to wall. Exterior serving window is cracked with duct tape. Observed wall to the right of the 3 part sink damaged.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall to the right of three part sink filled with foam and not cleanable.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed cabinet doors soiled in front of three part sink.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor torn in several places.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips on site.
[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. Observed some employees with no written documentation in place.