MESTIZO RESTAURANT
12793-95 SW 280 ST, Miami FL 33032 · 786 255 7110
Last inspected Aug 18, 2026 · 9 visits since September 2023
JAN 25
JUL 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen area.
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken soup (46F - Cooling) in standing unit at kitchen area, as per employee food was cooked the previous day. Employee discarded during inspection.
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked beef in standing unit at kitchen area. Employee stored properly during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna and raw salmon still on ROP packaging, employee discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (45F - Cold Holding) in standing unit at kitchen, as per employee over 4 hours. Employee discarded during inspection. Observed chicken soup (46F - Cooling) in standing unit at kitchen area, as per employee food was cooked the previous day. Employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef broth (45F - Cold Holding) in standing unit at kitchen, as per employee over 4 hours. Employee discarded during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, employee restocked during inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for employees : Arialis D. and Maria Teresa R. have been working more than 60 days.
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. Observed no agreement for Ana Maria R., Ladylaura D. Arialis D. and Maria Teresa R.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked beef not date marked in standing unit at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef prepared onsite and held more than 24 hours not properly date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna and raw salmon still on ROP packaging, employee discarded during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food in standing unit at kitchen area. Employee removed during inspection.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
Floor soiled/has accumulation of debris. Observed behind equipment at cook line.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored next to ice machine, employee moved to dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit at coffee station.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at coffee station.
Dec 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked turkey in reach in cooler at kitchen area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (98F - Hot Holding) next to stove at kitchen area, as per employee less than 2 hours, employee moved to reach in cooler during inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw mahi fillets still on ROP packages in reach in cooler at kitchen area, employee removed filets during inspection.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw pork on shelves at walk in cooler. Employee stored properly during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe employee touching raw steak and proceeds to cut plantains without changing gloves. Coached employee on proper procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe stuffed taquitos (127F - Hot Holding) at front counter, as per operator less than 1 hour. Operator removed to proceed to reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled cutting board at kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. Observe on hand wash sink at kitchen area, also next to 3 compartment sink. Employee restock paper towels during inspection.
No soap provided at handwash sink. Observe on hand wash sink at kitchen area, also next to 3 compartment sink. Employee provide soap during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked beans, rice,chicken and pork containers not date marked on reach in cooler at kitchen area. As per employee over 24 hours. Employee dated food during inspection.
Bowl or other container with no handle used to dispense food. Observe on sugar container by 3 compartment sink. Employee removed during inspection.
Floor not cleaned when the least amount of food is exposed. Observe behind equipment at cook line.
Food stored on floor. Observe spicy sauce plastic container stored on walk in cooler floor. Employee stored properly. Also observed a bag of rice and vinegar bottles stored on floor by dry storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observe cup on salt container at kitchen area, employee removed during inspection.
In-use wet wiping cloth/towel used under cutting board. Observe on preparation table at kitchen area, employee removed during inspection.
Open dumpster lid.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe several soiled wiping cloths at kitchen area.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above cooked pork on drawers at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken breast (126F - Hot Holding); stuffed tacos (127F - Hot Holding) on warmer next to juice machine at front counter, as per employee less than 1 hour. Employee increased temperature to warmer during inspection.
Handwash sink used for purposes other than handwashing. Observed food residues on HWS at kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked white rice (42F - Cold Holding); cooked pork (42F - Cold Holding); cooked beans (43F - Cold Holding); cooked ground beef (42F - Cold Holding) not date marked on reach in cooler at kitchen area, as per employee from 2 days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed on sugar container by 3 compartment sink.
Buildup of food debris/soil residue on equipment door handles. Observed on reach in cooler next to white freezer at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
Ice scoop handle in contact with ice. Observed at front counter.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on salt container.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled drawers and soiled gaskets on unit at cook line.
Single-service articles improperly stored. Observed Togo bags case stored on floor by dry storage.
Stored food not covered. Observed salt container not covered at kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name, at kitchen area.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork inside reach in cooler at kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (56F - Cold Holding) inside reach in cooler at kitchen area. As per employee less than 3 hours. Employee moved to reach in freezer during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stuffed taquitos (129F - Hot Holding) at front counter, as per employee less than 2 hours, employee proceeded to reheat food.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked steak not date marked inside reach in cooler at kitchen area, as per employee over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on beans container at dry storage area.
Dumpster overflowing garbage.
Food stored on floor. Observed food cases stored on walk in cooler floor. Also observed oranges cases stored on floor next to walk in cooler door entrance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 98° F on top of flat grill.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked rice inside drawers at cook line, employee stored properly. Also raw chicken stored above cooked beans inside reach in cooler at kitchen area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchiladas (126F - Hot Holding) at front counter, as per Manager less than 2 hours. Also observed plantains (98F - Hot Holding) in hot box at kitchen area. Employee proceeded to reheat food.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test strips not available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter next to coffee machine.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans not date marked inside reach in cooler at kitchen area. As per Manager over 24 hours, employee dated during inspection.
Food not stored at least 6 inches off of the floor. Observed cheese cases at walk in cooler, employee rearranged properly.
Food stored on floor. Observed cooking oil containers stored on floor at kitchen area.
Ice scoop handle in contact with ice. Observed at front counter, employee rearranged properly.
Single-service articles improperly stored. Observed Togo containers stored on floor at dry storage area. Employee rearranged properly.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station.
Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at coffee station.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor not cleaned when the least amount of food is exposed. Observed under equipment in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in cooler at front counter.
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards in kitchen area.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed next to dishwasher machine.
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. Manager has form but not completed.
Floor not cleaned when the least amount of food is exposed. Observed under equipment in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in cooler at front counter.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler near to pick up window.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
Working containers of food removed from original container not identified by common name. Observed flour and dressing salad not identified in kitchen area. Employee labeled during inspection.
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.