MIS ANTOJITOS STREET FOOD
1113 W SR 436, Altamonte Springs FL 32714
Last inspected Mar 30, 2026 · 8 visits since July 2023
FEB 24
JUL 24
JUN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Blue igloo cooler : cooked chicken 52F cold holding. At 4hrs per operator. Operator discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022006834 | Dec 2, 2021 | Mar 11, 2022 | $280 |
Inspection history
8 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Blue igloo cooler : cooked chicken 52F cold holding. At 4hrs per operator. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Blue igloo cooler : cooked chicken 52F cold holding. At 4hrs per operator. Operator discarded
Employee washed hands in a sink other than an approved handwash sink. Operator washing hands in triple sink. Immediately corrected her and she washed hands in designated hand washing sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs sink and surface test strips for sanitizer. They currently have chlorine strips
Show the remaining 5 findings ▾
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -Analog thermometer reading 45F. Calibrated thermometer to read 32
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak in cooked peppers and tomato sauce. No date. Per operator madebon 3/28
Spray bottle containing toxic substance not labeled. Degreaser. Operator labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep cooler. Removed
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. -in cilantro container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico (50F - Cold Holding); guacamole with cut tomato (49F - Cold Holding) less than 4 hours in front loft top cooler. Product double panned. Operator added ice to bottom pan for temperature recovery.
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. -3 employees that have not read and signed. All 3 completed.
Missing drain plug at dumpster. Grease receptacle/dumpster not on proper pad/nonabsorbent surface. -dumpster on dirt surface.
Jun 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made ranch dressing prepared more than 24 hours not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -restroom in back building, door does not self close.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink in back building not draining.
Water leaking from pipe and/or faucet/handle. -pipe under hand wash sink in back building.
Oct 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made ranch dressing prepared more than 24 hours not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -restroom in back building, door does not self close.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink in back building not draining.
Water leaking from pipe and/or faucet/handle. -pipe under hand wash sink in back building.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -slaw 48 in front reach in cooler less than 4 hours. Operator adjusted unit, will monitor.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked peppers at front line 110° less than 4 hours. Product requires reheating to 165, then held at 135 or greater.
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in back building.
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 printed form for operator, all staff on duty read and signed. All others will be required to read and sign.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made ranch dressing prepared more than 24 hours not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -restroom in back building, door does not self close.
Food stored on floor. -syrup boxes.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink in back building not draining.
Water leaking from pipe and/or faucet/handle. -pipe under hand wash sink in back building.
Feb 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage 121°f less than 1 hour next to stove. Operator will reheat and hold at 135°f or greater.
No soap provided at handwash sink. -in prep room in 2nd building.
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.