Okeechobee34972
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food manager touched ready to eat tortillas with her bare hands, that were going to be served to customer. Operator threw out tortillas.
High prioritySAN DIEGO MEXICAN RESTAURANT Y TAQUERIA INC →Aug 27, 2026
Pesticide/insecticide labeled for household use only present in establishment at bar. Operator removed.
High prioritySAN DIEGO MEXICAN RESTAURANT Y TAQUERIA INC →Aug 27, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Food manager touched ready to eat tortillas with her bare hands, that were going to be served to customer. Operator threw out tortillas.
High prioritySAN DIEGO MEXICAN RESTAURANT Y TAQUERIA INC →Aug 27, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse: Pooled egg wash (49F - Cold Holding). Operator removed and voluntarily discarded.
High priorityPOPEYES LOUISIANA KITCHEN →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: Pooled egg wash (49F - Cold Holding). Operator removed and voluntarily discarded.
High priorityPOPEYES LOUISIANA KITCHEN →Aug 25, 2026
Pesticide/insecticide labeled for household use only present in establishment: Raid Ant spray in food truck.
High priorityANTOJITOS MIMI, LLC →Aug 24, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lasagna made 7 /19 (38F - Cold Holding) Operator threw out.
High priorityBARACUDAS 2.0 →Aug 6, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lasagna made 7 /19 (38F - Cold Holding) Operator threw out.
High priorityBARACUDAS 2.0 →Aug 6, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items in one reach in cooler. Refried beans made 7/25 (55F - Cold Holding); Rice made 7/25 (55F - Cold Holding); Tamales made 7/24 (68F - Cold Holding); Taco meat made 7/25 (68F - Cold Holding); Black beans made 7/27 (68F - Cold Holding); Shredded beef made 7/24 (58F - Cold Holding); Shredded chicken made 7/24 (58F - Cold Holding). Operator discarded all items.
High prioritySAN DIEGO MEXICAN RESTAURANT Y TAQUERIA INC →Jul 30, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in one reach in cooler. Refried beans made 7/25 (55F - Cold Holding); Rice made 7/25 (55F - Cold Holding); Tamales made 7/24 (68F - Cold Holding); Taco meat made 7/25 (68F - Cold Holding); Black beans made 7/27 (68F - Cold Holding); Shredded beef made 7/24 (58F - Cold Holding); Shredded chicken made 7/24 (58F - Cold Holding). Operator discarded all items.
High prioritySAN DIEGO MEXICAN RESTAURANT Y TAQUERIA INC →Jul 30, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items in one reach in cooler. Refried beans made 7/25 (55F - Cold Holding); Rice made 7/25 (55F - Cold Holding); Tamales made 7/24 (68F - Cold Holding); Taco meat made 7/25 (68F - Cold Holding); Black beans made 7/27 (68F - Cold Holding); Shredded beef made 7/24 (58F - Cold Holding); Shredded chicken made 7/24 (58F - Cold Holding). Operator discarded all items.
High prioritySAN DIEGO MEXICAN RESTAURANT Y TAQUERIA INC →Jul 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in one reach in cooler. Refried beans made 7/25 (55F - Cold Holding); Rice made 7/25 (55F - Cold Holding); Tamales made 7/24 (68F - Cold Holding); Taco meat made 7/25 (68F - Cold Holding); Black beans made 7/27 (68F - Cold Holding); Shredded beef made 7/24 (58F - Cold Holding); Shredded chicken made 7/24 (58F - Cold Holding). Operator discarded all items.
High prioritySAN DIEGO MEXICAN RESTAURANT Y TAQUERIA INC →Jul 29, 2026