MICKEY'S DOWNTOWN BISTRO
4331 N OCEAN DR, Lauderdale-By-The-Se FL 33308
Last inspected Feb 13, 2026 · 10 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAY 24
JAN 25
JUN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 13, 2026□ Emergency Order Callback 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
Cutting board has cut marks and is no longer cleanable. Cookline cutting boards.
Feb 12, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered cook line, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing, and employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top - raw beef stored over ready to eat prepared vegetables. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline flip top - raw chicken stored over raw beef. Operator stored all items properly.
Rodent activity present as evidenced by rodent droppings found. 1. Utility closet with door to kitchen - approximately 6 rodent droppings on shelf containing toilet paper, paper towels and tools. 2. Rolling cart in kitchen - approximately 20 rodent droppings on cart with cleaning supplies. 3. Behind rolling cart in kitchen - approximately 30 droppings along wall. 4. Storage room open to kitchen with freezers and unused equipment- at least 50 rodent droppings. Operator immediately began cleaning/sanitizing the area.
Clean utensils stored between pieces of equipment. Cookline knives stored between 2 flip top units. Operator removed.
Cutting board has cut marks and is no longer cleanable. Cookline cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cookline flip top. Operator removed.
Stored food not covered. Ice cream in cookline freezer - operator covered.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area by cook line covered with standing water.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun nozzle.
Ice buildup in reach-in freezer by pizza station.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 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 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -3rd reach in cooler upper left drawer at cookline; raw chicken over ready to eat diced peppers. Operator stored properly.
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. -Walk-in cooler; lamb (47F); chicken stock (49F); mashed potatoes (50F); blue cheese stuffed olives (47F); tomatoes sauce (48F) -Cookline; cooked peppers (49F); garlic in oil (50F); clams casino (52F); Raw garlic in oil 51F; stuffed clams (48F) Items held in unit overnight per operator,No items prepared or portioned today see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk-in cooler; lamb (47F); chicken stock (49F); mashed potatoes (50F); blue cheese stuffed olives (47F); tomatoes sauce (48F) -Cookline; cooked peppers (49F); garlic in oil (50F); clams casino (52F); Raw garlic in oil 51F; stuffed clams (48F) Items held in unit overnight per operator,No items prepared or portioned today see stop sale.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag back in container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Walk in cooler; lamb prepared two day ago not date marked.
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line homemade marinara sauce (50F - Cold Holding); sausage (56F - Cold Holding). Operator stated held in cooler less than two hours. Operator put into other cooler for chill.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed to operator
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. Emailed to operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device to high temp dish machine.
No soap provided at handwash sink. No soap at hand washing sink by ice machines. Operator supplied soap
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board on prep counter. Operator removed.
Mar 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left machine.
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator converted to chlorine at 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw clams stored over speciality ice in walk in freezer. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator stored all items properly.
Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Reviewed proper hand washing. Dish employee handled soiled dishes, then picked up clean dishes without washing hands. Reviewed proper hand washing and operator instructed employees to properly wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (65F). Per operator item was placed out 2 hours ago. Operator converted to time control. Emailed Time as a Public Health Control form to operator and reviewed.
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
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 Food Employee Reporting Agreement to operator for employees without food handler/CFM training. Employees began filling out during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left machine.
Buildup of food debris/soil residue on all cookline equipment door handles and gaskets.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator stored properly.
Time/temperature control for safety food thawed in an improper manner. Several dishes thawing at room temperature. Operator moved to walk in to continue thawing.
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.