MEXICAN FOOD MI CASITA JALISCO
1010 15TH ST, Panama City FL 32401 · 850.544.8123
Last inspected Aug 19, 2026 · 10 visits since August 2023
JAN 25
MAY 25
DEC 25
MAY 26
AUG 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 56F, cooling since yesterday per operator. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2020038493 | Aug 3, 2020 | Sep 15, 2020 | $200 |
| 6--2015024587 | Apr 24, 2015 | Jul 2, 2015 | $300 |
| 6--2014048123 | Oct 1, 2014 | Jan 27, 2015 | $360 |
Inspection history
10 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with unwashed produce. Raw shell eggs over jalapeños in walk in cooler. Operator appropriately reorganized items at the time of inspection.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout the kitchen.
Working containers of food removed from original container not identified by common name. Two shakers with seasoning in cook line not labeled with common name. Operator labeled items at the time of inspection.
May 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In maketable adjacent to flat top: sour cream 48F, guacamole with tomato 50F, pico 47F. Per operator, items were stocked two hours prior to inspection. Operator removed all items from the maketable and placed them in cooling unit for lower temperatures at the time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving adjacent to the cooking line with food debris and buildup. Operator cleaned area at the time of inspection.
Reach-in cooler interior/shelves have accumulation of soil residues in glass cooler at the bar area.
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade located adjacent to the ware washing area with the presence of debris. Presence of frozen slime on the bottom of the chest freezer located in the storage area next to the kitchen.
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. Left a copy.
Non-pitting surface rust on food-contact equipment. Presence of rust in the ice scoop holder located next to the hand washing sink at the tea brewing area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and left a copy during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared onsite food in the Walk In Cooler and in the cook line lowboy without a proper date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Presence of mold like substance on the lid of the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Presence of dust on the vent adjacent to the bar area, and in a few air conditioning vents on the dining room area ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter on the cook line.
Walk in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Two seasoning shakers on the cooking line area not identified by their common names.
May 20, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Lack of toilet tissue at each toilet. Women's restroom had no toilet paper. Manager stocked toilet paper in women's restroom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin and on lid. Manager had employee clean ice machine/lid.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled clean plates without washing hands. Discussed with manager. Manager had employee wash hands and plates washed during inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand wash sink. Roll of paper towels placed near hand wash sink at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior dry storage door has a gap around the top corners.
Ice buildup in walk-in freezer on cooling unit.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher tested at 0ppm chlorine. Establishment to use kitchen dishwasher until bar dishwasher is repaired.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Observed n n-bis(3-aminopropyl)laurylamine sanitizing wash and walk connected to dish machine for sanitizing. Sanitizer is not approved for food contact surfaces. Operator connected chlorine to machine during inspection. Employee began rehashing all dishes in the establishment.
Nonfood-grade bags used in direct contact with food. Bread stored in grocery bags. Bread voluntarily discarded at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over potatoes and pico de gallo in prep cooler. Potatoes and pico relocated at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease dripping from vents near soda machine.
Cutting board has cut marks and is no longer cleanable. Cutting board on make table near flat top.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 56F, cooling since yesterday per operator. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. No sanitizer in bucket, replaced with new container and primed. Tested at 100ppm.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter: raw shell eggs 84F ambient temp. Less than 2 hours, per manager. Discussed Time as a Public Health Control with operator and provided form. Eggs marked for time during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 56F, cooling since yesterday per operator. See stop sale.
Spray bottle containing toxic substance not labeled. Bottle of fabuloso unlabeled. Labeled at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above glass racks by ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip container soiled with grease, hair.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Molida ground beef 60F in walk-in cooler, cooling over night per manager. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Molida ground beef 60F in walk-in cooler, cooling over night per manager. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. In prep area. Restocked at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knives in cracks between cook line equipment. Knives removed at time of inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Stone molcajete bowls used to serve food by lining with tin foil, surface porous and not smooth.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease/residue on doors to tortilla chip dispenser. Cleaned at time of inspection.
Outer openings of establishment cannot be properly sealed when not in operation. Gaps at top and bottom of back door to dry storage.
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.