MI MEXICO MEXICAN RESTAURANT
4600 S ATLANTIC AVE, New Smyrna Beach FL 32169 · 386.478.0122
Last inspected Jul 10, 2026 · 15 visits since August 2023
JUL 24
DEC 24
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw ground beef patties over cooked chicken wings in back upright freezer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023062195 | Aug 8, 2023 | Dec 18, 2023 | $200 |
| 4--2019030403 | Apr 8, 2019 | Jun 27, 2019 | $400 |
| 4--2017060847 | Dec 18, 2017 | Jan 12, 2018 | $700 |
| 4--2015050974 | Oct 7, 2015 | Dec 11, 2015 | $400 |
| 4--2015035251 | Jun 24, 2015 | Sep 1, 2015 | $200 |
Inspection history
15 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso dip cooling in 5 gallon plastic covered container 52f in the middle in walk in cooler overnight.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut tomatoes 6/28
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. Out and returned to cooler: Chicken 46F,steak 52F Corrective action: operator discarded
Show the remaining 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - interior gasket of reach in cooler on the cookline
Ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallons of milk Horchata Poblano peppers
Spray bottle containing toxic substance not labeled. - Clear spray bottle under the three compartment sink in the bar - Hanging off three compartment sink in the kitchen
Cardboard used to line nonfood-contact shelves. Bottom prep shelf
Chip scoop handle in contact with chips
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone prep area
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
No conspicuously located ambient air temperature thermometer in holding unit. Frigidaire
No handwashing sign provided at a hand sink used by food employees. Cookline
Raw fruits/vegetables not washed prior to preparation. Avocado
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer drill stored on top of bags of onions
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Open dumpster lid.
Outer openings not protected with self-closing doors.
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Queso in covered 5 gallon containers overnight 48F, 47F, 50F. - pastor in reach in cooler overnight in deep covered pan 46F
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish, cookline cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ranchera sauce 12/4; Salsa picoso 12/8 Salsa 12/4
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 44-45F, beef 46f, bottom of true cooler. Operator relocated to another unit.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans 136-140 F (reheating) after 1.75 hours. Rechecked 30 minutes later, same temp. Operator stirred and returned to stove to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - top back corners of ice bin in the wait station
Bowl or other container with no handle used to dispense food.in salt
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Open dumpster lid.
Outer openings not protected with self-closing doors.
Working containers of food removed from original container not identified by common name.salt in 5 gallon containers
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by prep table
Ice buildup in reach-in freezer and/or walk-in freezer. Back storage area freezer
Outer openings not protected with self-closing doors. Back and side door
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 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. Approximately 10-25 ppm at 95F.
Live, small flying insects found 5 around ice machine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over milk and cooked ground beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 55F in third pan out and returned to cooler. Operator discarded Lettuce 46F bottom right cooler across from microwaves overnight. Other cooler temperatures 41F or below operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets next to handsink Can opener blade Bar soda nozzle Interior ice bin in the bar, small amount of loose debris
Handwash sink not accessible for employee use at all times. Blocked by prep table
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon in the bar
Spray bottle containing toxic substance not labeled.
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. Snapper
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Food stored under dripping water. Condensation from reach in cooler dripping onto uncovered sliced cheese. Operator discarded
Ice buildup in reach-in freezer and/or walk-in freezer. Back storage area freezer
In-use knife/knives stored in cracks between pieces of equipment. Between prep tables
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Slime on ice machine exterior above lid
Outer openings not protected with self-closing doors. Back and side door
Raw fruits/vegetables not washed prior to preparation. Tomatoes
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor tiles missing and/or in disrepair. - back storage area
Light not functioning. - 2 bulbs out in hood
Outer openings not protected with self-closing doors. Back and side door
Wall soiled with accumulated grease, food debris, and/or dust. - warewashing area - in the bar, water dripping onto the floor from pipe behind three compartment sink,black buildup on floor and wall
Jan 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 46F, server cooler, both. - raw ground beef, 45F; cooked ground beef, 47F; double door cooler - storage room cooler, steak 46F;
Food-contact surface soiled with food debris, residue, or grease. - can opener
Handwash sink not accessible for employee use at all times. - hand sink blocked by table. Near entrance to kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa
Accumulation of debris on dish machine racks.
Floor tiles missing and/or in disrepair. - back storage area
Light not functioning. - 2 bulbs out in hood
Outer openings not protected with self-closing doors. Back and side door
Wall soiled with accumulated grease, food debris, and/or dust. - warewashing area - in the bar, water dripping onto the floor from pipe behind three compartment sink,black buildup on floor and wall
Dec 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 42 recorded, 16 high priority.
16 High priority7 Intermediate19 Basic
Show 42 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar, 0 ppm.
Cook switched from working with raw food to ready-to-eat food without washing hands.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - birria sauce, 44-47F, 47-56F, since previous day
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. - salsa ranchera made 12/15 - cut tomatoes 12/19 - salsa enchilada 11/30 - cut lettuce 12/19
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cook plated hard taco shells, added shredded cheese with barehands for immediate service
Food with mold-like growth. Cream based mixer. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw ground beef patties over cooked chicken wings in back upright freezer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook went to outside shed to restock to go containers, returned to food prep without changing gloves and washing hands
Stop Sale issued due to adulteration of food product. Small insects in the flour
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. - salsa 46F, server cooler, both. - raw ground beef, 45F; cooked ground beef, 47F; double door cooler - storage room cooler, steak 46F;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cheese sauce 127F, chorizo 98F; carnitas, 98F; queso 71F; cookline steam table and stove less than 3 hours - rice under prep table 115-145F
Toxic substance/chemical improperly stored. - case of oven clean stored next to food wrap in back area
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - back of building
Food-contact surface soiled with food debris, residue, or grease. - can opener
Handwash sink not accessible for employee use at all times. - hand sink blocked by table. Near entrance to kitchen.
Handwash sink used for purposes other than handwashing. - hand sink used as beverage dump sink as evidenced by numerous straws in basin. Near dishmachine - employee put dirty plates in the bar hand sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Start of inspection
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. Dishwasher with no food handler training
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa
Accumulation of black mold-like substance in the interior of the ice bin.
Accumulation of debris on dish machine racks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead insects on premises. - on shelf in back area near box of oven cleaner - inside flour barrel
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets on canned goods in back area
Employee with no hair restraint while engaging in food preparation. - cook
Equipment and utensils not properly air-dried - wet nesting. - buckets in back area - plastic cups in the bar
Floor tiles missing and/or in disrepair. - back storage area
Food not stored at least 6 inches off of the floor. - bag in box soda in back area
Food stored in a location that is exposed to splash/dust - fan unit dripping condensation onto food containers in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. - upright freezer in storage area
Light not functioning. - 2 bulbs out in hood
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of tortilla chip containers - shelves in bar storage area
Outer openings not protected with self-closing doors. Back and side door
Single-service articles improperly stored. - boxed cups in the floor in shed - case of containers in an outdoor storage closet with rain on the exterior
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink near dish machine - mop sink
Time/temperature control for safety food thawed in an improper manner. - pork thawing at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. - warewashing area - in the bar, water dripping onto the floor from pipe behind three compartment sink,black buildup on floor and wall
Water draining onto floor surface. - at three compartment sink
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cardboard used to line nonfood-contact shelves. Bottom prep shelves
Floor/wall in disrepair. - Storage room entrance, broken tiles - under three compartment, no cover molding - soda closet, wall in disrepair
Outer openings not protected with self-closing doors. Back and side door
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 9 high priority.
9 High priority5 Intermediate11 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight in walk in cooler Refried beans up to 48F from 7/15 Chicken broth 45F from 7/15
Employee was handling cell phone while wearing gloves. He returned cell phone to his pocket and continued handling and cutting bar fruit
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. - Raw chicken over beef, upright double cooler - chicken over fish, cookline
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carnitas 7/7 Salsa ranchera 7/6 Salsa burra 7/7
Rodent activity present as evidenced by rodent droppings found. Top of dish machine, approximately 5.
Stop Sale issued due to adulteration of food product. Small live insects crawling in flour container. Appear to be beetles.
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. - Raw steak 44F, black cooler next to ice machine - Walk in cooler, salsa 44F in the back left corner overnight - Salsa 49, 53. sour cream 46 glass door coolers overnight. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. - Top back corners of bar soda machine ice bin visibly soiled - soda gun in the bar visibly soiled with black residue and in soda gun holster with standing water
Handwash sink not accessible for employee use at all times. In front of dish machine
Handwash sink used for purposes other than handwashing. Bar, used to wash towel
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. Employees with no food handler training
Cardboard used to line nonfood-contact shelves. Bottom prep shelves
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to open container of chips
Floor/wall in disrepair. - Storage room entrance, broken tiles - under three compartment, no cover molding - soda closet, wall in disrepair
Food stored on floor. - bag in the box soda, soda closet - margarita mix in the bar under three compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under ice bin in the bar, standing soiled water
Open dumpster lid.
Outer openings not protected with self-closing doors. Back and side door
Raw fruits/vegetables not washed prior to preparation. Tomatoes
Stored food not covered. - In the double freezer next to the back door, uncovered pork chops stored directly on wire shelving, uncovered burgers above that - Watermelon in the bar cooler
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in a bucket in the mop sink
Water draining onto floor surface. Hand sink drain disconnected. Next to dishwasher
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
11 High priority6 Intermediate3 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso dip in stacked 5 gallon containers in walk in cooler overnight made previous day up to 48F in the middle. See stop sale
Employee handled soiled dishes with gloved hands and then picked up plated food, served food, or prepared a beverage without washing hands. Cook went from handling soiled pans to cookline and wiped has gloved hands on a towel before beginning food preparation
Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee dipped cup in 0 ppm cl and moved to air dry, bar. Corrected to 100 ppm cl and returned to sanitizer
Raw animal food stored over/not properly separated from ready-to-eat food. - 5 gallon container with raw fish over 5 gallon container of onions walk in cooler - raw burgers over mandarin oranges cookline
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Chicken over beef black cooler next to ice machine - chicken over fish cookline
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spicy salsa 1/3
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. - Raw beef 46F and 46F in black cooler next to ice machine - salsa 51F in left countertop cooler near walk in cooler Items put in coolers less than 4 hours per operator
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salsa portioned marked 11 am at 3:49 pm. Time corrected to 3 pm when items were portioned
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Rice 112-128F on shelf below steam table - beans on stove turned off 115-130F Less than 4 hours Advised to reheat to 165F to hot hold at 135F or above.
Toxic substance/chemical improperly stored. Multiple chemical containers stored over bag in the box soda
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans left at room temperature to cool: at 3:14 refried beans 87-107F. At 3:57, 87-107F. Advised to put in freezer to speed up cooling process
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Exae
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda gun in the bar
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 front of the house, 2 cooks
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. New employees with no food food handler training
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Monkey dish inside chicken 1/2 pan
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee jacket on case of cans, back room
Food stored on floor. Plastic container of margarita mix on the floor under three compartment sink
Sep 7, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Garbage on the ground in the fenced area behind restaurant. Multiple cups and other trash
Missing drain plug at dumpster.
Aug 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Celestino
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. New employee on duty
Cardboard used to line nonfood-contact shelves. - below table at cookline
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Equipment in poor repair. - exterior of chest freezer rusted
Exterior door has a gap at the threshold that opens to the outside. - side door near electrical room
Storage shelves with rust that has pitted the surface.
Aug 8, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
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. - in walk cooler longer than 4 hours: cold holding: chicken (50F); fish (52F); refried beans (54F); refried beans (52F); carnitas (52F); queso (51-53F); chicken stock (54F); salsa (53F); salsa (54F); raw chicken (54F); salsa ranchero (54F); queso dip (54F); queso dip (54-59F); cut tomatoes (54-55F); housemade enchilada sauce (54F); Housemade burrito sauce (53F); milk (53F); chorizo (54F); sour cream (52F)
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Celestino
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. New employee on duty
Cardboard used to line nonfood-contact shelves. - below table at cookline
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Equipment in poor repair. - exterior of chest freezer rusted
Exterior door has a gap at the threshold that opens to the outside. - side door near electrical room
Floor area(s) covered with standing water. - by dish machine - near refrigerator in ice machine room
Storage shelves with rust that has pitted the surface.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority4 Intermediate13 Basic
Show 22 findings ▾
Food with mold-like growth. Housemade salsa burro sauce. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 near three compartment sink, - 1 in storage area - 2 in bar
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. - in walk cooler longer than 4 hours: cold holding: chicken (50F); fish (52F); refried beans (54F); refried beans (52F); carnitas (52F); queso (51-53F); chicken stock (54F); salsa (53F); salsa (54F); raw chicken (54F); salsa ranchero (54F); queso dip (54F); queso dip (54-59F); cut tomatoes (54-55F); housemade enchilada sauce (54F); Housemade burrito sauce (53F); milk (53F); chorizo (54F); sour cream (52F)
Toxic substance/chemical improperly stored. - jug of cleanser over bag in box soda, storage room
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Celestino
Handwash sink not accessible for employee use at all times. - handsink access restricted by table. Near dish 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. New employee on duty
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line nonfood-contact shelves. - below table at cookline
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dead roaches on premises. - 12 on the floor in electrical room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on table near cookline - employee bag on drink containers for the bar
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Equipment in poor repair. - exterior of chest freezer rusted
Exterior door has a gap at the threshold that opens to the outside. - side door near electrical room
Floor area(s) covered with standing water. - by dish machine - near refrigerator in ice machine room
Fly sticky tape with multiple dead insects hanging over food/food preparation area/food-contact equipment. - near cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of chip barrel
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. - soiled aprons on canned condensed milk in back area
Storage shelves with rust that has pitted the surface.
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.