PIPO'S RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0 PPM. Operator readjusted chlorine to 50 PPM at time of inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rinsed hand at three compartment sink without any soap on multiple occasions.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.

High Priority - Employee washed hands with no soap. Employee rinsed hand at three compartment sink without any soap.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter kitchen from exterior of establishment then wiped down cutting board at back kitchen sandwich make station. Employee then began serving food into takeout containers without first changing gloves or washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork belly 101°F at 10:34 AM placed on hot holding service station at 9 AM reheated to 178°F at 11:17 AM. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Toilet cleaning tablets to store on shelf over hand washing sink next to kitchen blender. Operator removed cleaning table tablets at time of inspection. One bag of soap, one container of emergency flat tire repair, two buckets of dishwashing detergent and one container of Comet scrub stored on top of portable hot box containers. Located next to ice machine. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb at mop sink for red hose.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hand at three compartment sink without any soap on multiple occasions.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Interior of all front line cook ovens soiled. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. One Knife and wet wiping cloths stored inside hand washing sink located next to side kitchen sandwich make station. Repeat Violation

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three personal beverages of coffee stored on shelf over front line prep table. Employee personal beverage stored on shelf over sandwich make station. Operator removed all personal beverages at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed to employees on front line cook without hair restraint.

Basic - Food stored on floor. Bucket of clean and prepared onion stored on floor next to front line handwashing sink. Employee relocate bucket off floor at time of inspection. Large cooking pot with cooked black beans stored on floor in walk-in freezer. Corrective Action Taken Repeat Violation

Basic - Ice buildup in walk-in and reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soil.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soiled throughout establishment. Warning - From follow-up inspection 2026-02-25: Time Extended - From follow-up inspection 2026-03-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Cuban sandwiches stored on top of front line sandwich make station. A form has been emailed to the operator at time of inspection. Warning - From follow-up inspection 2026-02-25: Time Extended - From follow-up inspection 2026-03-04: Time as a public health control form not completed. Operator will not be leaving Cuban sandwich's out of temperature until form is completed. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired on 2/1/2025. Warning - From follow-up inspection 2026-02-25: Time Extended - From follow-up inspection 2026-03-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout establishment with cut marks. Warning - From follow-up inspection 2026-02-25: Time Extended - From follow-up inspection 2026-03-04: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork chops stored with a few bags of raw ground beef in the same container in walk-in cooler. Discussed minimum cooking temperatures 145F + 15 seconds for pork chops and 155F + 17 seconds for ground beef with operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black beans and red beans in walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Displayed license expired.

Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor in dry food storage room. Operator moved to shelf. A few bags of Cuban breads stored on floor at sandwich station. Operator removed from floor. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. Cooked beans in walk-in cooler. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At front service area.

High Priority - Dented/rusted cans present. See stop sale. 1 can of tomato paste.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, then engaged to working with food on cook line without washing hands first. Discussed proper handwashing procedures with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beans in walk-in cooler. Raw steak stored over ham croquettes in reach-in cooler on cook line. Operator rearranged items in reach-in cooler to prevent cross contamination. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pork tamales temped 112 F stored on shelf above stove at cook line. Cooked green beans 125 F and pulled pork 118 F in steam well at front service line. Operator reheating items at time of inspection. Re temped: pork tamale 176 F, grean bean 168 F, pulled pork 171 F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep table in kitchen. Meat mallet soiled with old food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked beans and various food items in walk-in cooler. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards.

Basic - Food stored on floor. Raw ground beef, French fries and other food items stored on floor in walk-in freezer. Raw shell eggs stored on floor in walk-in cooler. Fry oil stored on floor in dry food storage room. Repeat Violation

Basic - Stored food not covered. Cooked red bean, cooked black bean and various food items not covered in walk-in cooler. Unwashed fruits/vegetables stored with ready-to-eat food. Multiple cases of unwashed produce stored over pulled onion in walk-in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled soiled food containers then placed on gloves to work with food without washing hand on cook line. Discussed with operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in walk-in cooler.

Intermediate - 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. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Multiple containers stored in handwash sink on cook line. Operator removed items from handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sinks on cook line and men's restroom.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep table while prepping Cuban sandwiches.

Basic - Employee with no hair restraint while engaging in food preparation. All 4 food employees. Repeat Violation

Basic - Food stored on floor. Fry oils stored on floor in kitchen.

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons at front service area.

Basic - Wiping cloth sanitizing solution stored on the floor. At sandwich station.

High Priority - Container of medicine improperly stored. Multiple containers of employee medicine stored over sandwich prep table at front service area.

Intermediate - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple food containers storage shelves soiled with grease at kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed shredded lettuce in handwash sink at front service area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black bean, cooked chickpea and various food items in walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on/over sandwich prep table at front service area.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Accumulation of pink slimy substance in the interior of the ice machine.

Basic - Stored food not covered. Cooked chickpea, cooked black bean and various cooked/prepped food items in walk-in cooler. Repeat Violation

High Priority - Employee washed hands with cold water. Employee washed hands with no soap. No hot water and soap provided in the only handwash sink at kitchen. Discussed proper handwash procedures with operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steak in reach-in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 small trays of prepped Cuban sandwich 45-63 F stored on front service area in room temperature. Operator stated that all sandwiches prepped 30 minutes ago and will be sold within 2 hours. Recommended Time control, provided written procedures form to operator by email.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container with scrubbing pads stored in handwash sink at front service area.

Intermediate - No soap provided at handwash sink. The only handwash sink at kitchen.

Intermediate - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked bean and various cooked items in walk-in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at the only handwash sink in kitchen. Operator turned on hot water, temped 100+F. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Stored food not covered. Cooked bean, cooked pork and various cooked items in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Multiple frozen chicken thawing in three compartment sink without running water.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Warning - From follow-up inspection 2022-07-06: Time Extended - From follow-up inspection 2022-07-07: Time Extended - From follow-up inspection 2022-09-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-07-06: Time Extended - From follow-up inspection 2022-07-07: Time Extended - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-07-06: Time Extended - From follow-up inspection 2022-07-07: Time Extended - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Repeat Violation Warning - From follow-up inspection 2022-07-06: Time Extended - From follow-up inspection 2022-07-07: Time Extended - From follow-up inspection 2022-09-06: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front service counter. Warning - From follow-up inspection 2022-07-06: Time Extended - From follow-up inspection 2022-07-07: Time Extended - From follow-up inspection 2022-09-06: Time Extended

High Priority - Container of medicine improperly stored. Observed a bottle of pain killer pills stored with food items over prep table at kitchen. Removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded beef stored over hard boiled eggs and raw shell eggs stored over shredded cheese in reach-in coolers on cook line.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the cook turned on hot water shut-off valve for handwash sink, then returned to cook line touched cleaned plate without change his gloves. Discussed with operator about proper gloves changing procedures. Cook washed hands and replaced gloves at time of inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. Discussed with operator about proper hand washing procedures, employee washed hands in handwash sink at time of inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at kitchen. Operator turned on hot water. Corrected On-Site

Basic - 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. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee with no lid stored on prep table at sandwich prepping area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored over prep table at kitchen. Observed employee cellphone stored over prep table at sandwich prepping area.

Basic - Equipment in poor repair. Walk-in cooler and walk-in freezer doors gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed a big container of cooked black bean stored on floor in walk-in cooler. Operator moved to shelf. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Small microwave at kitchen. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at kitchen and sandwich prepping area. Operator provided signs. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cook line.

Basic - Stored food not covered. Cooked chicken, cooked pork and cooked beans in walk-in cooler. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave on cooks line soiled. Warning - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket at walk-in cooler torn/in disrepair. Warning - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink in kitchen. Warning - From follow-up inspection 2021-08-02: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cooked beans in walk-in-in cooler not covered. Warning - From follow-up inspection 2021-08-02: Time Extended