How many health inspections has Amazing Pinchos in Spring Hill had?

Amazing Pinchos in Spring Hill has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Amazing Pinchos in Spring Hill ever been shut down?

No, Amazing Pinchos in Spring Hill has no emergency closures on record with Florida DBPR.

When was Amazing Pinchos in Spring Hill last inspected?

Amazing Pinchos in Spring Hill was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 14, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Amazing Pinchos in Spring Hill had?

Amazing Pinchos in Spring Hill has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Amazing Pinchos in Spring Hill find?

Amazing Pinchos in Spring Hill was most recently inspected by FDACS on January 14, 2025 (Met Sanitation Inspection Requirements).

Has Amazing Pinchos in Spring Hill had any stop-sale or stop-use orders?

No, Amazing Pinchos in Spring Hill has no stop-sale or stop-use orders on record with Florida FDACS.

Amazing Pinchos in Spring Hill

5242 Mariner Blvd., Spring Hill, FL 34609

Hernando County · Food Service
Owner: Cordero Manolin
DBPR License: MFD3750359
FDACS Estab #: 357500

Overview

Amazing Pinchos in Spring Hill has been inspected twice on record, with a combined 18 violations documented. The facility's most recent inspection on January 14, 2025 found 7 violations, including a repeat high-priority violation for adulterated food: sliced salami in the sandwich prep unit displayed blue-green and white mold-like substance, which was discarded. That same inspection documented a high-priority hand hygiene violation when an employee was observed washing dishes and failing to wash hands and don gloves before engaging in food preparation; the employee was coached and corrected on site. A handwashing sink in the kitchen was blocked by chemical bottles and a bucket of water, restricting employee access; items were removed to restore access. An earlier inspection on August 3, 2023 identified 11 violations across multiple high-priority categories: cooked foods (beans, rice, and chicken) were cooled to 50–55°F in the walk-in cooler rather than the required 70°F within two hours, and were moved to the freezer for rapid cooling; hot-held chicken legs, wings, and sausage on the hot bar ranged from 104–105°F instead of the required 135°F or above, and were reheated to 165°F during the inspection; ready-to-eat foods including cheeses, ham, beans, rice, ground beef, and milk were missing required date markings, and appropriate dates were applied on site. That inspection also cited the handwashing sink blocked by a waste can, ladder, and sanitizer bucket. All identified violations were corrected on site during both inspections.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

2FDACS Insp.

Last inspected FDACS: January 14, 2025

Amazing Pinchos in Spring Hill: Comparison to Hernando County Averages

This Facility 0 violations / inspection 0 violations per inspection

Hernando County Avg 4 violations / inspection 4 county average

This Facility 0 emergency closures 0 closures

Hernando County Avg 0.3 closures / facility 0.3 county average

Amazing Pinchos in Spring Hill: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Jan 14, 2025 — Met Sanitation Inspection Requirements· 7 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-101.11 Food not safe, or is adulterated. 3-101.11 PPRepeat

Sandwich prep area: sliced salami in the sandwich unit has a blue green and white mold like substance on the slices. COS: Product was discarded. Repeat COS x Y x x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen area: employee was observed washing dishes and failed to wash hands and don gloves prior to engaging in food prep. COS: Employee was stopped, and coached to wash hands , don new gloves .

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen area: hand washing sink was blocked by chemical bottles and a bucket of water. COS: Items were removed and access was restored

Good Retail Practice Violations

3-303.12 Packaged food subject to the entry of water stored in direct contact with ice or water, or unpackaged food stored in direct contact with undrained ice. 3-303.12

Kitchen area: freezer : observed food items I. E empanadas, Potato balls placed in the freezer compartment with out being wrapped, items are placed directly on the shelf.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Hot bar area: observed employee package food orders from the hot bar without wearing a hair restraint. COS: employee put a hat on

4-603.14 Equipment food-contact surfaces and utensils not effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary; or the washing procedure selected is not based on the type and purpose of the equipment or utensil, and on the type of soil to be removed. 4-603.14

Meat cutting area: observed employee wash a ready pan in the hand washing sink. COS: Employee was coached and the pan was taken to the 3 compartment sink to be washed, rinsed and sanitized

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen area: freezer compartment of the refrigerator has a heavy build up of ice.

2023 — 1 inspection

Aug 3, 2023 — Met Inspection Requirements· 11 violations· Met Requirements

Inspector: CYNTHIA CANNIOTO, SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Walk in cooler: pots of beans, rice, and chicken prepared this morning had an internal temperature of 50-55 degrees F . COS: Products Were Moved to the walk in freezer for a quick cool down to 41 degrees F , verified by inspector. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Hot bar: chicken legs and wings had an internal temperature of 105 degrees F. Sausage had an internal temperature of 104 degrees F. COS: chicken and sausages was reheated to 165 degrees F verified by inspector. x

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Walk in cooler: date marking was missing on the sliced American cheese, Swiss cheese , ham, pans of black beans and rice mixture and a pan of ground beef. RETAIL AREA: open gallon of milk held over 24 hours was missing the date mark. COS: All products were prepared last night , appropriate date was applied to all products. x Print Date: 8/3/2023 Page 1 of 4 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Written procedures were not available. Agency guidance document provided via email.

Kitchen area: hand washing sink is blocked by a waste can, and a ladder. A bucket with sanitizer clothes are in the basin of the sink. COS: items were removed and access was restore.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Certified food protection certificate presented was expired.

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Thermometers are not visible / present in the kitchen refrigerator, walk in cooler, walk in freezer and the retail meat and cheese cooler ( true brand with Pepsi label).

3-305.14 Unpackaged food not protected from environmental sources of contamination during preparation. 3-305.14

Kitchen : whole fruits and vegetables are not washed prior to being cut . COS: fruits and vegetables were washed prior to use.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen area: metal pans stored under the prep table are not inverted to allow air drying and have standing water inside the pans. COS: pans were staggered, air dried and inverted for storage under the table.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen area: stove top and oven interior are heavily soiled with grease and a black carbon like build up.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Kitchen area: hood and hood filters have a build up of grease .

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Employee personal items and beverages are stared through out, no designated area for personal items.

Amazing Pinchos in Spring Hill: Frequently Asked Questions

How many health inspections has Amazing Pinchos in Spring Hill had?: Amazing Pinchos in Spring Hill has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Amazing Pinchos in Spring Hill ever been shut down?: No, Amazing Pinchos in Spring Hill has no emergency closures on record with Florida DBPR.
When was Amazing Pinchos in Spring Hill last inspected?: Amazing Pinchos in Spring Hill was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 14, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Amazing Pinchos in Spring Hill had?: Amazing Pinchos in Spring Hill has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Amazing Pinchos in Spring Hill find?: Amazing Pinchos in Spring Hill was most recently inspected by FDACS on January 14, 2025 (Met Sanitation Inspection Requirements).
Has Amazing Pinchos in Spring Hill had any stop-sale or stop-use orders?: No, Amazing Pinchos in Spring Hill has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Amazing Pinchos in Spring Hill?: The most frequently cited FDACS violations at Amazing Pinchos in Spring Hill are: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 4-602.13: Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.
Does Amazing Pinchos in Spring Hill have any repeat violations?: Yes, Amazing Pinchos in Spring Hill has had the following violations cited on multiple FDACS inspections: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 4-602.13: Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13.