Neighbourhood
Babcock Ranch33982
Restaurants30
Spotless inspections9%
Ordered shut0
Fines$200
A 21B 4C 1F 2Not rated 2
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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in reach-in cooler across from cook line. The manager moved the raw chicken beside the raw shrimp.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); raw ribeye steak (49F - Cold Holding); raw grouper (47F - Cold Holding) in reach-in cooler under cook line. The manager is placing all raw products on ice and moving into walk-in cooler.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching aprons and pants during food preparation.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed packaged raw beef and packaged raw pork in same container in walk-in cooler. The manager placed the raw beef and raw pork in separate containers.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef over raw shrimp and raw salmon in reach-in cooler across cook line. The cook moved the raw chicken and raw beef on bottom shelf beside each other under the raw salmon and raw shrimp.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook completing different tasks washing dishes and handling ready to eat food without changing gloves. Educated cook and observed cook wash hands at handwashing sink with soap and hot water.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Stop Sale issued due to adulteration of food product. Observed produce (cut yellow squash and cut carrots) in container on storage rack with mold like substance on them. The manager discarded the yellow squash and carrots.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn salsa (47F - Cold Holding); salsa (48F - Cold Holding) in reach-in cooler across from cook line. The manager moved corn salsa and pico into walk-in cooler. Observed ground beef (47F - Cold Holding) and pinto beans (47F - Cold Holding) in walk-in cooler. The manager discarded ground beef and pinto beans.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (112F - Hot Holding); tortilla soup (109F - Hot Holding) in steam table. The manager had both items placed on stove top to reheat. See Reheating Temperatures.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 26, 2026
Container of medicine improperly stored. Observed bottles of medication pain relief, atorvastain and salmon oil above prep sink in back of kitchen. The bottles of medication was removed.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 24, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in reach-in cooler across from cook line. The manager moved the raw chicken beside the raw shrimp.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); raw ribeye steak (49F - Cold Holding); raw grouper (47F - Cold Holding) in reach-in cooler under cook line. The manager is placing all raw products on ice and moving into walk-in cooler.
High priorityM'XUMA TACOS MEXICAN GRILL →Aug 24, 2026