Critical. No thermometer provided to measure temperature of food product.
Critical. No conspicuously located thermometer in holding unit.
Critical. Observed interior of microwave soiled.
Critical. Manager lacking proof of Food Manager Certification.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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