PAPI PINCHO

Name: PAPI PINCHO
Address: 133 E. ORANGE ST, GROVELAND, FL, 34736, US
Rating: 30.3

133 E. ORANGE ST, GROVELAND, FL 34736

License #4508582

🫔 Latin American ℹ️

30.3 Grade F / 100

Failing Health Score

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Latest inspection

May 5, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PAPI PINCHO in GROVELAND currently holds an InspectFL Health Score of 30.3 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 May 5, 2026. Across those visits, inspectors documented 72 total violations — 22 critical, 11 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 5, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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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: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line on hot line is wearing a bracelet and watch
[36-17-5] Floor tiles missing and/or in disrepair. -dry storage area
[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. -Alisbet and Jose

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -black refrigerator in back kitchen, ambient temperature 60F
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line on hot line is wearing a bracelet and watch
[14-11-5] Equipment in poor repair. -fryer baskets are warped
[36-17-5] Floor tiles missing and/or in disrepair. -dry storage area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -refrigerators in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -plastic curtains at entry to kitchen
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -single use gloves stored in employee restroom
[29-20-5] Standing water in mop sink.
[33-31-5] Unnecessary items/unused equipment on the premises. -microwave outside back door -wood pallets by dumpster
[12A-05-4] Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook on line drank from personal cup, closed lid with bare hand, then went to fryers and began handling equipment and utensils. Educated operator and employee washed hands.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. -gray water observed out back door, educated operator
[03B-01-6] Hot time/temperature control for safety food held at less than 135 degrees Fahrenheit. Front line plantains (90F - Hot Holding); sweet potatoes (92F - Hot Holding); ribs (122F - Hot Holding); Kitchen: rice (122F - Hot Holding) less than four hours per operator, moved to oven for rapid reheat to 165F
[35A-02-7] Live, small flying insects found -3 in kitchen, 1 in front area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -sliced raw beef over sauces in reach in cooler on cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black refrigerator in kitchen, held more than four hours per operator cooked pork roast (49-55F - Cold Holding); bulk raw pork roast (51-52F - Cold Holding); raw chicken breasts (51-52F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen: more than four hours per operator cooked pork roast (49-55F - Cold Holding); bulk raw pork roast (51-52F - Cold Holding); raw chicken breasts (51-52F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in dry storage room
[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. -Alisbet and Jose

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler in back kitchen
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cook line
[27-10-4] No hot running water at mop sink. -handle is broken
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system filters -gaskets on reach in freezers in back kitchen
[22-16-4] Reach-in cooler and reach in freezer interior/shelves have accumulation of soil residues. -back kitchen
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak over sauces in reach in cooler on cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked ground beef (51F - Cold Holding); cooked rice (51F - Cold Holding); raw shell eggs (53F - Cold Holding); sliced ham (53F - Cold Holding); cooked bananas (52F - Cold Holding), held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked ground beef (51F - Cold Holding); cooked rice (51F - Cold Holding); raw shell eggs (53F - Cold Holding); sliced ham (53F - Cold Holding); cooked bananas (52F - Cold Holding), reach in coolers in in back kitchen, held more than four hours per operator.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. --potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice (121F - Hot Holding); casava (119F - Hot Holding), hot holding unit in back kitchen, held less than four hours per operator. Moved to oven for rapid reheat. Both still reheating...rice 127F, yuca 142F
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 400++
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. --potato balls (54F - cooling, prepared yesterday), reach in coolers in back kitchen), covered tightly and placed in reach in cooler
[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.