PINOLANDIA 3 CORPORATION

Name: PINOLANDIA 3 CORPORATION
Address: 10948 SW 184 ST, MIAMI, FL, 33157, US
Rating: 37.5

10948 SW 184 ST, MIAMI, FL 33157

License #2330674

37.5 Grade F / 100

Failing Health Score

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Quick take

PINOLANDIA 3 CORPORATION in MIAMI currently holds an InspectFL Health Score of 37.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, DBPR recorded 106 total findings; InspectFL has detailed violation rows for 97 of them so far.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 15, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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.

Disposition: Call Back - Admin. complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours. Also Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food containers with no date marked inside cold holding units all around kitchen area. As er operator prepared more than 24 hours ago.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on the ceiling at kitchen area.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unable to answer how to sanitize utensils.
[08B-12-5] Stored food not covered. Observed food containers inside walk in cooler not covered . Also observed fried plantains container and salad container not covered at front counter.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed utensils with wet nesting at shelf in front of three compartment sink at kitchen area,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours. Also observed French Fries (103F - Hot Holding); ; Fried Chicken (107F - Hot Holding); Ripe Plantains (93F - Hot Holding); Fried Tacos (95F - Hot Holding); Beef (49F - Cold Holding); Rice (101F - Hot Holding) at front counter. As per operator for less than four hours.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance at front counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Beef (49F - Cold Holding); Cheese (58F - Cold Holding) at front counter. As per operator for less than 4 hours. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted on rack at kitchen area.
[36-22-4] Floor area(s) covered with standing water. Observed all around kitchen area.
[36-11-4] Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours. Also Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth stored on top of preparation table at kitchen area. Employee stored properly during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside triple door reach in cooler at kitchen area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink block by a large trash bin and a large service trolley at kitchen area.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on shelf above preparation table at kitchen area.
[08B-12-5] Stored food not covered. Observed food containers inside walk in cooler not covered . Also observed fried plantains container and salad container not covered at front counter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several food containers with no date marked inside cold holding units all around kitchen area. As er operator prepared more than 24 hours ago.
[36-11-4] Floors not maintained smooth and durable. Observed floor in the dry storage area in front of walk in cooler and freezer no sealed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed utensils with wet nesting at shelf in front of three compartment sink at kitchen area,
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on the ceiling at kitchen area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed one employee engaged in food preparation with no beard guard.
[10-08-5] Ice scoop handle in contact with ice. Observed inside ice machine at front counter.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unable to answer how to sanitize utensils.
[14-33-4] Shelves with rust that has pitted the surface. Observed shelf rusty in front of three compartment sink at kitchen area.
[35A-02-7] Live, small flying insects found Observed approximately 7 flies flying all around kitchen area and landing in preparation table and clean utensils in front of triple sink. Also observed approximately 1 fly landing on cheese container at preparation table at kitchen area. Also observed approximately 3 flying flies landing on cutting board and slicer machine on preparation table at kitchen area.
[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 top of microwave at kitchen area. Also observed cellphone holder stored on top of preparation table at kitchen area.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing clean utensils at three compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Beef (89F - Cold Holding); pork belly (47F - Cold Holding) inside reach in cooler at kitchen area. Also observed Beef (49F - Cold Holding); Cheese (58F - Cold Holding) at front counter. As per operator for less than 4 hours. Also observed Mashed Potato (97F - Cold Holding) at front counter. As per operator for more than 4 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice and beans (83F - Hot Holding) at cook line. As per operator for more than 4 hours. Also observed Sausage and egg (113F - Hot Holding) at front counter. As per operator for more than 4 hours. Also observed French Fries (103F - Hot Holding); ; Fried Chicken (107F - Hot Holding); Ripe Plantains (93F - Hot Holding); Fried Tacos (95F - Hot Holding); Beef (49F - Cold Holding); Rice (101F - Hot Holding) at front counter. As per operator for less than four hours.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside reach in cooler at the entrance of the kitchen area.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed chef and dishwasher were unable to answer how to sanitize utensils.
[36-22-4] Floor area(s) covered with standing water. Observed all around kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean utensils not inverted on rack at kitchen area.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee was rinsing clean utensils after sanitizing at three compartment sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance at front counter.

Disposition: Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed female employee with no hair restraint handling food at the steam tables. Employee put on a hair restraint.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed clean equipment and food stored on rusty shelves in the dry storage area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for chlorine and quaternary.
[21-04-4] Observed in-use wet wiping cloth used under cutting board in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets of walk
[36-73-4] Floor soiled/has accumulation of debris. Observed floors in kitchen and preparation areas soiled with oil.
[42-01-4] Observed a wet mop not stored on the floor, not allowing the mop to dry properly.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/2025.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed Chef unaware the proper temperature needed to calibrate cooking thermometer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, stored over the preparation table at prep area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the exit door at the back of the kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed three employee water bottles on top of preparation table.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink at preparation near entry door area blocked by a large trash bin. Also handwash sink in back of preparation area near exit door blocked by service trolley.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter over the preparation table observed cooked chicken (84 F - Hot Holding), cooked sausage (80 F - Hot Holding), rolled tacos (90F - Hot Holding), cooked pork (81 F - Hot Holding), la nacatamales (87 F - Hot Holding), French fries (119 F - Hot Holding), chicharron (89F - Hot Holding), pork ribs (91F - Hot Holding) Per employee food was prepared yesterday and reheated between 7am-9am.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the three compartment sink, observed raw beef stored over sauces.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53°F- Cold Holding). As per chef food was stored last night.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign provided at a hand sink used by food employees. Hand sink located at preparation area near back exit door and at the unisex bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone and personal keys stored above preparation tables.
[08B-12-5] Stored food not covered. Observed in the reach in cooler in kitchen area following not covered: raw pork, raw beef, cabbage. Observed in the walk in cooler: raw pork, cut cabbage, raw beef, cheese.

Disposition: Call Back - Admin. complaint recommended
[31A-09-4] Observed hand wash sink at preparation near entry door area blocked by a large trash bin. Also handwash sink in back of preparation area near exit door blocked by service trolley.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located by the three compartment sink, observed raw beef stored over sauces.
[03B-01-6] At front counter over the preparation table observed cooked chicken (84 F - Hot Holding), cooked sausage (80 F - Hot Holding), rolled tacos (90F - Hot Holding), cooked pork (81 F - Hot Holding), la nacatamales (87 F - Hot Holding), French fries (119 F - Hot Holding), chicharron (89F - Hot Holding), pork ribs (91F - Hot Holding) Per employee food was prepared yesterday and reheated between 7am-9am.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over nacatamales in the walk in cooler.
[36-22-4] Floor area(s) covered with standing water. Observed at the front counter
[42-01-4] Observed a wet mop not stored on the floor, not allowing the mop to dry properly.
[35B-02-4] Insect control device installed over food preparation area. Observed a bug zapper in use stored above a preparation table in the kitchen near exit back door.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/2025.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors in kitchen and preparation areas soiled with oil.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the door gaskets of walk
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
[03A-02-5] At front counter cut cheeses (60- Cold Holding), sausage (44- Cold Holding).
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed Chef unaware the proper temperature needed to calibrate cooking thermometer.
[22-08-4] Observed interior and exterior of microwave soiled, stored over the preparation table at prep area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed three employee water bottles on top of preparation table.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed clean equipment and food stored on rusty shelves in the dry storage area.
[21-04-4] Observed in-use wet wiping cloth used under cutting board in the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone and personal keys stored above preparation tables.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees cut watermelon and water bottle stored in reach in cooler not separate from restaurant food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed female employee with no hair restraint handling food at the steam tables. Employee put on a hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the exit door at the back of the kitchen.
[36-11-4] Floors not maintained smooth and durable. Observed the floor in the dry storage area in front of walk in cooler and freezer not sealed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in pork (55F - Cold Holding), cooked chicken (53°F- Cold Holding). As per chef food was stored last night.
[35A-02-7] Live, small flying insects found. Observed 10 large flies in the air flying around kitchen area and some landing on clean equipment and food containers. Observed 9 small flies in the air flying around the dry storage area and some landing on the avocados and food containers. Operator was advised to properly wash avocados before use. Also observed 2 flies flying around the dining area landing on clean tables. And when opening the back door, a few more flies entered into the kitchen area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken floor tiles around the warewash area.
[21-12-4] Observed wet wiping cloth on top of preparation tables and not stored in sanitizing solution between uses.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for chlorine and quaternary.
[08A-20-5] In the walk in cooler observed raw chicken stored over nacatamales.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink located at preparation area near back exit door.

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