MI SAZON LATINO CENTRO AMERICA
12210 SW ARCHER RD, Gainesville FL 32608
Last inspected Oct 22, 2025 · 7 visits since August 2024
AUG 24
MAR 25
SEP 25
≈ ERRATIC
3 inspections, swinging between B and D. 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. Observed : no Hazardous clean up written procedures, one was emailed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed : the license is not posted outside according to law.
Oct 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Observed : lack of proof of any training.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed : the license is not posted outside according to law.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the residential reach-in cooler: chopped prepped beef 50°, ground seasoned beef 67°, chopped tomatoes 61°, prepped chicken 68°, cubed beef chunks 54°. All items prepped after 2:00 pm today. All items were placed in the top freezer and the chest freezer until below 41°. A digital thermometer is present. Other items were at 41° or below.
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. Observed : no Hazardous clean up written procedures, one was emailed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no drying devices at the hand wash sink. Napkins were added.
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. Observed : lack of proof of any training.
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. Observed : no Employee Reporting forms.( no certifications of any kind on the vehicle.)
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed : the license is not posted outside according to law.
No Heimlich maneuver/choking sign posted. Observed : no visible choking poster. One was emailed.
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Mar 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority8 Intermediate4 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered MFDV and began preparing food without washing hands. Manager had employee wash hands.
Evidence of wastewater dumped onto ground. MFDV running hose into woods to dump wastewater. Owner disconnected hose during inspection.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
Hot water supply not maintained during peak periods. Water at hand washing sink and three compartment sink,68F. Owner stated hot water tank not working and that they were in the process of getting hot water tank replaced.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
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. No proof employees are informed of their reporting responsibilities.
No soap provided at handwash sink. No hand soap at hand washing sink next to three compartment sink. Manager provided hand soap during inspection.
Well water testing report/documentation is not available upon request. No well water report available from commissary.
No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
Single-service articles not stored inverted or protected from contamination. To go containers stored on counter next to cook line. Employee turned containers over during inspection.
Time/temperature control for safety food thawed in an improper manner. Chicken being thawed at room temperature. Manager placed chicken in reach-in cooler to continue thawing.
Working containers of food removed from original container not identified by common name. Containers stored above three compartment s8nk.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to back door.
Aug 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
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. No vomit and diarrheal clean up procedures. Inspector provided procedure
Handwash sink not accessible for employee use at all times. Microwave stored on top of hand washing sink.
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. Manager does not have proof that food employees are informed of their responsibility to report. Inspector provided form
Bowl or other container with no handle used to dispense food. Bowl used to scoop flour.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on container of rice stored above three compartment sink. Owner removed bag during inspection.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used in three compartment sink to wash containers.
Stored food not covered. Container of sugar stored above three compartment sink. Owner placed lid on container.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.
Working containers of food removed from original container not identified by common name. Container of flour stored above three compartment sink. Owner added label during inspection.
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.