MI SAZON LATINO CENTRO AMERICA
15980 US 441 SOUTH, Alachua FL 32615 · 15980
Last inspected Jul 27, 2026 · 6 visits since November 2024
NOV 24
SEP 25
JUL 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed 2 roaches crawling on cabinet door and 2 on floor under cabinet.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 27, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026.
Roach activity present as evidenced by live roaches found. Observed 2 roaches crawling on cabinet door and 2 on floor under cabinet.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on silver reach in cooler.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by reach in cooler, inspector unable to get to Handwash sink easily.
Jul 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026.
Roach activity present as evidenced by live roaches found. Observed 2 roaches crawling on cabinet door and 2 on floor under cabinet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (50,51,54F - Cold Holding); tomatoes (44F - Cold Holding); lettuce (44F - Cold Holding); beef (52F - Cold Holding); rice (52F - Cold Holding) items in silver reach in cooler in front of Handwash sink, operator was actively cleaning the interior of cooler when inspector showed up, internal thermometer stated the cooler was at 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on silver reach in cooler.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by reach in cooler, inspector unable to get to Handwash sink easily.
Temporary interruption - no alternative supply of water provided. Water at sinks were working at beginning of inspection, clean water tank ran empty and was refilled, now faucets are not working. Operators son showed up during inspection and fixed water.
Bowl or other container with no handle used to dispense food. No handle cup in reach in cooler bin.
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by flip-top make table cooler.
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 of food handler training for anyone working employees.
No soap provided at handwash sink. No soap at handwash sink. employee put dispenser at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in reach in cooler prepared 9/17 not date marked. Milk opened 9/17 both date marked Employee put date on soup.
Bowl or other container with no handle used to dispense food. Food dispensed (salt, sugar, )with a bowl without a handle.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
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. MFDV does not have license number displayed on the outside of the vehicle in figures 2 inches of higher.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood board in used for plates is not sealed or smooth and non-abosorbant.
Working containers of food removed from original container not identified by common name. Container of food removed ( mass a ) from original container not labeled with name of contents. Employee labeled container
Nov 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
Nonfood-contact surface exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Piece of wood on top of grill, pans are stored on grill.
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.