ANTOJITOS MEXICANOS
936 S US 1, Fort Pierce FL 34950 · 954-825-8872
Last inspected Feb 24, 2026 · 9 visits since December 2023
APR 24
AUG 24
MAR 25
OCT 25
FEB 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler. cut tomatoes (45F - Cold Holding). Stored above fill line for unit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 104F, operator placed pan on stove
Non working ice machine and non working upright freezer in kitchen. Operator states husband will remove equipment today.
Wall under kitchen hand sink is soiled with accumulated dirt.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Asterisk needed for menu items that may contain raw/ undercooked eggs for Huevos Rancheros, Huevos a la Mexicana, and rancheros eggs. Discussed with Operator to clarify. Asterisk placed on all menus.
No paper towels or mechanical hand drying device provided at handwash sink. In bathroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice found with old date label. Per cook, was made today.
Spray bottle containing toxic substance not labeled. Bleach. Labeled.
Floor tiles missing and/or in disrepair. In lobby area next to pink wall.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use wet wiping cloth/towel used under cutting board. Educated cook.
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eduardo. Per Eduardo, only in once a week to help. Observed employee handling food and inspector advised to employee to obtain food handler card.
Floor tiles missing and/or in disrepair. Entryway to kitchen.
May 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eduardo. Per Eduardo, only in once a week to help. Observed employee handling food and inspector advised to employee to obtain food handler card.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Eduardo.
Floor tiles missing and/or in disrepair. Entryway to kitchen.
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority4 Intermediate5 Basic
Show 10 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eduardo. Per Eduardo, only in once a week to help. Observed employee handling food and inspector advised to employee to obtain food handler card.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Eduardo.
Spray bottle containing toxic substance not labeled. Clear liquid. Employee stated bleach. Inspector wrote bleach on bottle.
1 Dead roaches in employee bathroom.
Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and food. Advised to place in a separate container. Employee removed.
Floor tiles missing and/or in disrepair. Entryway to kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook's line. Employee removed.
Marked exit/path to marked exit blocked. For reporting purposes only. Storage rack in bathroom. Informed staff to place in a different location in order to no block door to outside.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink. Informed Manager.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Informed Manager. Set up station correct.
Soiled dry wiping cloth in use. On cooks line. Educate Manager.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Informed Employee.
No conspicuously located ambient air temperature thermometer in holding unit. In the make cooler in kitchen.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. The kitchen back screen door has holes in screening.
Soiled dry wiping cloth in use. On cooks line and prep station.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through rear door and began touching dishes without washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler. cut tomatoes (45F - Cold Holding). Stored above fill line for unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell. cooked onions (113F - Hot Holding). Operator moved container on to flat top.
No paper towels or mechanical hand drying device provided at handwash sink. In center of kitchen. Operator provided paper towels
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In steamwell. Tongs stored in standing water at 111°F In front of flat top. Utensils stored in standing water at 88°F. Operator discarded water
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.