PIPO’S RESTAURANT Inspection – May 12, 2025

High Priority 1

#6High Priority08A-20-5

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 1

#7Intermediate02C-02-5

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**

Repeat Violation

Basic 5

#1Basic50-09-4

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

#2Basic08B-47-4

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**

Corrected On-Site

#3Basic22-08-4

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

#4Basic08B-12-5

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

Repeat Violation

#5Basic21-38-4

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

Florida Food Watch