MI FONDITA CAFETERIA RESTAURANT INC
6059 JOHNSON, Hollywood FL 33024 · 954-889-0583
Last inspected Jun 25, 2026 · 13 visits since November 2023
OCT 24
JAN 25
JUL 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. 2 live roaches on back of hand sink in kitchen. Manager unable to kill as roaches went into wall behind seal of sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024067209 | Sep 16, 2024 | Dec 16, 2024 | $200 |
| 2--2024059347 | Oct 15, 2024 | Nov 4, 2024 | $400 |
| 2--2022012953 | Feb 12, 2022 | Apr 13, 2022 | $200 |
Inspection history
13 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
What the inspector wrote — 13 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed cooked yellow rice stored inside a t shirt thank you bag in steam table. Operator prepared voluntary discarded.
Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed jalapeno peppers in storage area. Operator removed beef and prepared for cooking.
Bowl or other container with no handle used to dispense food. Observed scoop with no handle used to dispense rice. Observed on cook rail a container of salt with a plastic soufflé cup with no handle used to dispense salt.
Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage in kitchen.
Show the remaining 9 findings ▾
Current Hotel and Restaurant license not displayed. License posted expired on December 1 2025
Exterior door has a gap at the threshold that opens to the outside.
Ice scoop handle in contact with ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with accumulation of food debris in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. Front counter beverage cooler.
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation. Observed in flip top cooler avocado half with sticker still intact.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef 36F sitting in a bus pan out at room temperature. Operator prepared for cooking
Working containers of food removed from original container not identified by common name. Observed on cook line rail a container of salt not labeled.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen put on new gloves after handling roll of tape and marker to label containers without washing hands first. Reviewed with employee proper handwashing and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront, containers of raw beef and raw chicken above containers of house red and green salsa. Employee rearranged to properly separate.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen reach in freezer, quart containers and bagged prepared foods not date marked.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle behind bar. Employee labeled as cleaner.
Bowl or other container with no handle used to dispense food. Plastic cup in container of salt by cookline. Employee removed.
Food stored on floor. Crate of limes on floor behind bar.
Ice scoop handle in contact with ice. Scoop handle removed from ice.
No conspicuously located ambient air temperature thermometer in holding unit. In slidetop beverage cooler at front counter.
Old labels stuck to food containers after cleaning. Old labels on clean containers on shelf above triple sink.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at kitchen hand sink.
Working containers of food removed from original container not identified by common name. Container of salt by cookline not labeled. Employee labeled.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. In kitchen True reach in cooler, bagged prepared tortillas wrapped with kitchen wiping cloths. Manager open bags and removed all cloths.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer, bags of prepared raw beef over bags of prepared cut raw pork. Manager rearranged freezer for correct separation.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen greater than 200ppm chlorine. Manager remade to proper 100ppm chlorine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen reach in freezers, containers of prepared soups and bags of prepared cheese and salsa mix not date marked.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under triple sink. Employees removed items marked as degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on side walls of ice machine bin. Employee cleaned area.
Bowl or other container with no handle used to dispense food. Plastic soufflé cups in spice containers at cook line. Manager removed cups.
Old labels stuck to food containers after cleaning. Multiple containers in reach in coolers with old date labels along with new.
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight. See stop sale.
Raw animal food stored over or with unwashed produce. In kitchen True reach in cooler, bags of raw chicken on shelf above container of unwashed raw peppers and whole head lettuce. Manager removed chicken to appropriate freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. 2) In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. See stop sale. Top shelf of unit completely full and blocking air flow to rest of unit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple small containers of prepared foods in kitchen glassfront cooler not date marked. Per manager all made over last 4 days. Manager added date marks.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager relabeled as degreaser.
Bowl or other container with no handle used to dispense food. Plastic bowls in bulk container of rice. Manager removed bowls.
No conspicuously located ambient air temperature thermometer in holding unit. Kitchen glassfront cooler missing ambient thermometer.
Water draining onto floor surface. Condensation drain line from kitchen glassfront cooler off fitting at drain line and going straight to floor and causing main drain line to leak from fitting onto floor. Employee reconnected line to fitting.
Working containers of food removed from original container not identified by common name. Multiple containers of prepared foods in kitchen glassfront cooler not labeled as to contents.
Oct 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Hole in or other damage to wall. 1) Hole in wall below and to right of kitchen hand sink behind prep table exposing interior of wall structures and going through to bar in dining room. 2) Hole created around filter at a/c intake in dining room due to cover missing from intake.
Oct 14, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches on back of hand sink in kitchen. Manager unable to kill as roaches went into wall behind seal of sink.
Toxic substance/chemical improperly stored. Germicidal cleaner and degreaser bottles on shelf with wine bottles at far end of bar. Employee removed both bottles.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen in front of cook line have heavy dust buildup.
Dead roaches on premises. 1) Observed 1 dead roach on table behind tortilla chip cabinet in kitchen. 2) Observed 1 dead roach on floor at far end of bar in dining room. Employee removed both and cleaned both areas.
Floor area(s) covered with standing water. Floor in kitchen has areas of standing water not properly dried after mopping.
Floor not cleaned when the least amount of food is exposed. Floor behind fliptop and cook line in kitchen has food debris buildup.
Hole in or other damage to wall. 1) Hole in wall below and to right of kitchen hand sink behind prep table exposing interior of wall structures and going through to bar in dining room. 2) Hole created around filter at a/c intake in dining room due to cover missing from intake.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in top of microwave cabinet.
Working containers of food removed from original container not identified by common name. Quart container of oil at cook line not labeled.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer in back of kitchen, containers of frozen soup with no date marks when prepared.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of cook line soiled with dust buildup.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority4 Intermediate5 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. See stopnsale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling dirty pans and proceeded to repack tortillas without first washing hands. Reviewed with manager and employee proper procedures for hand washing.
Nonfood-grade bags used in direct contact with food. In True reach in cooler, tortillas in standard printed to go bags. Employee removed and placed in correct food safe bags.
Raw animal food stored over or with unwashed produce. In True reach in cooler at back of kitchen, bowl of raw chicken on top shelf above open containers of raw vegetables. Manager moved chicken to bottom of opposite side of cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, containers of raw prepped chicken and steak on shelf above containers of house red and green salsas. Employee rearranged cooler for proper separation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. 2) In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today. See stop sale. 2) On fliptop cutting board under no temperature control, butter (63F - Cold Holding). Per manager prepped/opened at 8:00am. Manager placed in fliptop cooler to rechill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen tabletop steam well, rice (121-145F - Reheating 2.5 hrs); beans (148F - Reheating 2.5 hrs). Manager placed both items on stove to rapid reheat to 165F for proper reheating and hot holding. Second temperatures - rice (176F); beans (181F)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen glassfront cooler, house salsa rojo 59F at 9:35am (prepared cooling since 8:00am) to 55F at 10:25am. Based on the times and temperatures salsa will not reach 40F in 4 hrs. Employee separated salsa into smaller containers and placed in reach in freezers to rapid chill.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer in back of kitchen, containers of frozen soup with no date marks when prepared.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor under triple sink. Employee marked as degreaser.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of cook line soiled with dust buildup.
Ice scoop handle in contact with ice. At front counter, ice scoop laying on ice with handle making contact. Employee removed scoop and properly store with handle out of ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fliptop cooler doors have food debris buildup.
Stored food not covered. In True reach in cooler in back of kitchen, containers of cooked shrimp and house guacamole at proper temperatures no covered. Manager covered with foil.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled. Employee labeled.
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef inside Frigidaire freezer in kitchen. Operator moved raw chicken to bottom shelf and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True glass front cooler in cook line; Cooked chicken 50F( cold Holding). Per cook, cooked chicken in cooler overnight,. See stop sale Foods not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True glass front cooler in cook line; Cooked chicken 50F( cold Holding). Per cook, cooked chicken in cooler overnight,. See stop sale Foods not prepared or portioned today.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line food-contact shelves in Frigidaire freezer in kitchen. Operator removed
Ceiling/ceiling tile shows damage or is in disrepair above true cooler ( vegetable cooler) in storage area.
Covered waste receptacle not provided in women's bathroom. Restroom is ( unisex).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator cup with coffee on top sandwich cutting board in cook line. Operator moved
Gaskets torn or disrepair in true reach in cooler( vegetable cooler) in kitchen.
No handwashing sign provided at a hand sink used by food employees in unisex restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line.
Opened employee beverage( bottle water ) in true reach in cooler with food to be served to customers in kitchen. Operator removed
Wall soiled with accumulated grease, food debris, and/or dust behind flat grill in cook line.
Nov 21, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
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.
Nov 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef inside ge freezer in kitchen. Operator moved raw beef to bottom shelf and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in cook line; Salsa (46F - Cold Holding); raw chicken (50F - Cold Holding); raw. beef (48F - Cold Holding); raw pork (47F - Cold Holding), blend cheese (47F - Cold Holding). Per manager, equipment gaskets were being installed less than 4 hours ago and door was left opened. Operator moved foods to another reach in cooler to quick chill. Foods not prepared or portioned today.
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. Emailed written procedure to manager.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Emailed reporting agreement to manager.
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.
Equipment in poor repair. Gaskets torn or disrepair in true reach in cooler in kitchen.
Food not stored at least 6 inches off of the floor. Bag of onions on floor in cook line. Operator elevated
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80F, operator placed on flat grill to facilitate proper holding temperature.
Working containers of food ( salt ) removed from original container not identified by common name in cook line. Operator labeled salt.
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.