MI PUEBLITO PAISA RESTAURANT LLC
10952 EAGLE VILLAGE DR STE 440, Fort Myers FL 33913 · 239 322-4215
Last inspected Apr 9, 2026 · 8 visits since August 2023
DEC 23
AUG 24
FEB 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Operator unable to provide at time of inspection. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025016576 | Feb 12, 2025 | Jun 30, 2025 | $400 |
| 7--2024015264 | Feb 6, 2024 | Jun 17, 2024 | $160 |
Inspection history
8 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator added more water.
Handwash sink used for purposes other than handwashing. Observed can opener stored inside front service handwash sink. Operator removed can opener.
Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at front service handwash sink.
Working containers of food removed from original container not identified by common name. Spices.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In double door reach-in cooler left at entrance to kitchen, cooked chunky tomatoes sauce (73F - Cooling) for more than 2 hours 30 minutes per operator.
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 70 degrees Fahrenheit within 2 hours. In double door reach-in cooler left at entrance to kitchen, cooked chunky tomatoes sauce (73F - Cooling) for more than 2 hours 30 minutes per operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing vacuum breaker on side not connected to chemicals.
Handwash sink not accessible for employee use at all times. Ice bucket with ice in sink in front half restaurant. Operator cleared for proper use.
Ice buildup in reach-in freezer, right side double door at entrance to kitchen.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service gloves stored under handwash sink in middle of kitchen.
Standing water in bottom of reach-in-coolers on cook line.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In large middle silver reach-in cooler cooked rice (75F - Cooling) for more than 3 hours per operator. See stop sale.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed two packages chocolate per operator for sale on front counter, no verifiable source or invoice.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator states technician has been working on fixing dispensing machine. Inspector showed operator correct way to test triple sink. Operator states they will test and manually adjust quaternary concentration each time sink is refilled. Quaternary test after manually refilling is 300ppm quaternary sanitizer. Emailed operator manual ware washing handout in Spanish to aid in training of staff.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw fish over ready-to-eat hotdogs and cooked sausage in middle large silver reach-in cooler at entrance. Referred operator to posted handout HR 5030-099, Safe Refrigerator Storage - Spanish, already on reach-in cooler, to aid in training of staff for proper placement of foods in coolers.
Stop Sale issued due to food originating from an unapproved source. Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed two packages chocolate per operator for sale on front counter, no verifiable source or invoice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In large middle silver reach-in cooler cooked rice (75F - Cooling) for more than 3 hours per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table cooked tomatoes and onions (118F - Hot Holding) for one hour per operator. Containers was set on top of others over the steam well. Operator moved to stovetop for quick reheating, in 5 minutes to 171F. Operator placed closer to heat source in steam well for hot holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing vacuum breaker on side not connected to chemicals.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In large middle silver reach-in cooler cooked rice (75F - Cooling) for more than 3 hours per operator. Container was observed to be densely packed and covered inside cooler. Emailed operator cooling methods handout.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service gloves and storage bags stored under handwash sink in middle of kitchen.
Stored food not covered. In tall silver reach-in freezer right, and in smaller silver reach-in freezer left, arepas made in house stored uncovered.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Raw meats in reach-in cooler.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary sanitizer at 75ppm. Discussed proper sanitation steps with operator, operator replaced sanitizer in third sink, quaternary 150ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked soup in reach-in freezer/cooler. Operator rearranged foods for proper storage.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker.
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. Operator unable to provide at time of inspection. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection.
Food stored on floor. Bottle oil on floor in office. Containers corn and raw pork on floor of kitchen.
Feb 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. In left side reach-in cooler at entrance to cook line silver and tall, observed raw pork in direct contact with non food grade containers, approximately 10 containers 5# each. Spoke with operator about using food grade liners or buying food grade containers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Large freezer silver right side at entrance to cook line, raw beef and pork over frozen French fries, not commercially packaged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler left side at entrance, tall and silver:; raw chicken (48F - Cold Holding); raw pork chorizo (49F - Cold Holding); soft queso (50F - Cold Holding); hot dogs (48F - Cold Holding); flan containing eggs and milk (48F - Cold Holding); cream cheese (49F - Cold Holding); raw shell eggs (54F ambient - Cold Holding) more than six hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler left side at entrance, tall and silver:; raw chicken (48F - Cold Holding); raw pork chorizo (49F - Cold Holding); soft queso (50F - Cold Holding); hot dogs (48F - Cold Holding); flan containing eggs and milk (48F - Cold Holding); cream cheese (49F - Cold Holding); raw shell eggs (54F ambient - Cold Holding) more than six hours per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well of cook line, cooked vegetables consumme (129F - Hot Holding); cooked peppers (111F - Hot Holding) for three hours per operator. Spoke with operator about reheating on stove to 165F before returning to hot holding.
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.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
Food stored on floor. Oil stored on floor at entrance to cook line. Bags rice, bottles condiments stored on floor in office. Boxes potatoes, carrots, limes on floor right side cook line.Operator moved foods off of floor.
Aug 9, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added to mop sink with no vacuum breaker.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in either small 2 door reach in coolers in kitchen.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink in kitchen.
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.