MI PUEBLO
530 S US 41 BY PASS #2A, Venice FL 34292 · 5860005
Last inspected May 13, 2026 · 11 visits since September 2023
FEB 25
JUN 25
JUN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed a red pepper with mold-like growth in the produce cooler in the storage area. The operator discarded the red pepper.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed no vacuum breaker on hose side of splitter at mop sink. Operator added.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on reach in cooler top on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup in chest freezer upstairs.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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. Observed an employee handle soiled dishware then handle the food contact surface of clean utensils without handwashing or wearing gloves. Educated the employee on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over wheat tortillas in the single-door reach in cooler near the hand sink on the cook line. The operator properly stored the tortillas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef taco (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 2.5 hours. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (131F - Hot Holding) in the bain marie near the grill. The operator stated the chicken was prepared approximately 2.5 hours prior to inspection. The operator reheated the chicken to 168F within 30 minutes.
Cooked chicken prepared onsite and held more than 24 hours not properly date marked in the upstairs walk in cooler. The operator prorate marked the cooked chicken.
Cutting board has cut marks and is no longer cleanable at the salad prep station.
Exterior door has a gap at the threshold that opens to the outside in the bar storage area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for housemade salsa not stored above the food in the walk in cooler. The operator removed the scoop from the salsa.
Jun 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at splitter added to hose bibb underneath the expo line.
Door has a gap at the threshold that opens to the outside in the bar storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on top of boxes of tortillas in the storage area. The operator properly stored the employee belongings.
Hole in or other damage to wall near the tortilla chip station in the back of the dining room.
Ice buckets stored on floor between uses in the bar storage area. The operator properly stored the ice buckets.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a water pitcher used as a scoop for salsa submerged in the salsa in the walk in cooler. The operator removed the pitcher.
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with raw chicken in a reach in freezer upstairs. The operator properly stored the raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef in the downstairs walk in cooler. The raw beef was properly stored.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed ramekins of salsa in the server station held at time control for safety with no time mark. The operator voluntarily discarded the salsa.
Coffee filters not stored inverted or protected from contamination at the server station. The operator properly the filters.
Food stored on floor. Observed plastic bottles of agave stored on the floor in the bar storage area. The operator properly stored the containers of agave.
Insect control device installed over food preparation area near the expo line. The operator removed the control device.
Feb 5, 2025□ 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 ▾
Standing water in bottom of reach-in-cooler at the salad station.
Feb 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (51F - Cooling); cooked beans (47F - Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior to inspection. The operator discarded the beans and rice.
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. See stop sale. Observed cooked rice (51F - Cooling); cooked beans (47F - Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior to inspection. The operator discarded the beans and rice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (51F - Cold Holding); cooked ground beef (50F - Cold Holding) in the reach in cooler on the cook line. The cooked chicken and ground beef were premade chimichangas, taquitos, and tacos. The operator stated the above potentially hazardous foods were held overnight. The operator discarded the chicken and ground beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding); cooked ground beef (50F - Cold Holding) in the reach in cooler on the cook line. The cooked chicken and ground beef were premade chimichangas, taquitos, and tacos. The operator stated the above potentially hazardous foods were held overnight. The operator discarded the chicken and ground beef.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sour cream sauce at 2:05 (111F - Hot Holding) in the steam table. The operator reheated the sour cream sauce to (167F - Hot Holding) at 2:30.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for red sauce on the cook line. The operator discarded the portion cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored near clean knives on the cook line. The employee properly stored the phone.
Ice scoop handle in contact with ice behind the bar. The ice scoop was properly stored.
Standing water in bottom of reach-in-cooler at the salad station.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
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. Observed an employee handle soiled dishware then handle clean dishware without washing hands.
Nonfood-grade bags used in direct contact with food. Observed a non-food grade plastic to go bag used to store bread in the walk in cooler. The operator properly stored the bread.
Nonfood-grade containers used for food storage - direct contact with food. Observed salsa stored in a non-food grade plastic bin in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and salsa prepared on site and held for more than 24 hours with no date marks in the upstairs walk in cooler.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for jalapeños in the reach in cooler at the service window. The operator removed the portion cup.
Ice buckets stored on floor between uses in the storage area near the bar.
Lights in food preparation area missing the proper shield, sleeve coatings or covers at the center of the cook line.
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. Observed an electric drill used for mixing foods stored on a rack on the cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water in the kitchen. The operator placed the shrimp in the walk in cooler.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding) at the wait station. The operator was unable to determine the length of time the milk had been held. The operator voluntarily discarded the milk.
Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging near liquor bottles behind the bar. The operator properly stored the spray bottles.
Bowl or other container with no handle used to dispense food. Observed a foam cup with no handle used as a scoop for sugar in the dry storage area. The operator removed the cup.
Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee sweatshirt stored on a rack with equipment at the entrance to the cook line. The employee properly stored the personal belonging.
Food stored on floor. Observed raw beef stored in a plastic container on the floor of the walk in cooler. Observed a box of limes stored on the floor of the keg walk in cooler. The operator properly stored the above foods.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for uncooked rice not stored above the food. The operator removed the scoop.
Lights above the cook line missing the proper shield, sleeve coatings or covers.
Oct 16, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Food with mold-like growth. See stop sale. Observed a red pepper with mold-like growth in the produce cooler in the storage area. The operator discarded the red pepper.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onion (98F - Hot Holding); cooked peppers (104F - Hot Holding) on a shelf in the kitchen. The operator stated the above foods have been held for approximately 2 hours. The operator placed the food items in the steam table.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine sanitizer solution over 200ppm. The operator diluted the solution to 100ppm.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee on the cook line was unable to answer the minimum cooking temperature for chicken.
Handwash sink used for purposes other than handwashing. Observed the operator fill a sanitizer bucket in the handwashing sink near the three compartment sink. Informed the operator the sink is for handwashing only.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee wallet and keys stored on a shelf with food products on the cook line. The operator properly stored the personal belongings.
Sep 13, 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 ▾
Floors not maintained smooth and durable in the kitchen.
Waste line missing at soda gun holster behind the bar.
Sep 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees return to work after being outside and put on gloves without washing hands. Educated the employees on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beans in the downstairs walk in cooler. The operator properly stored the raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken shredded cheese (51F - Cold Holding) in the stand up reach in cooler in the kitchen. The operator stated the cheese was held overnight. The operator discarded the cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (49F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (47F - Cold Holding); shredded cheese (51F - Cold Holding). The operator stated the chicken and shrimp were held in the unit for less than 3 hours. The operator stated the cheese was held overnight in the unit. The operator stored the chicken and shrimp in the walk in cooler. The operator discarded the cheese.
Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging from a rack with tortillas. The operator properly stored the spray bottles.
Handwash sink used for purposes other than handwashing. Observed a container of lemons stored in the handwashing sink behind the bar. The operator removed the lemons from the sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
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/
Spray bottle containing toxic substance not labeled in the downstairs storage area.
Cloth used as a food-contact surface. Observed a cloth towel used to cover food in the downstairs walk in cooler. The operator removed the cloth towel.
Current Hotel and Restaurant license not displayed.
Floors not maintained smooth and durable in the kitchen.
Food stored on floor. Observed pans of raw beef stored on the floor of the walk in cooler. The operator properly stored the raw beef.
In-use tongs stored hanging from the oven door handle between uses on the cook line. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use ice scoops stored in 96F standing water by the beverage station in the wait station. The operator removed the ice scoops from the standing water.
Waste line missing at soda gun holster behind the bar.
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.