MISSION BBQ
4014 S FLORIDA AVE, Lakeland FL 33813 · 863-225-8433
Last inspected Jul 24, 2026 · 8 visits since August 2023
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head on the mixer is soiled with old food.
Accumulation of debris on exterior of warewashing machine. Top of the ice machine.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shel the 3 compartment prep sink near the walk in cooler.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top the ice machine. The scoop was removed.
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm. The manager remade the solution 200 ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs quaternary strips.
Buildup of food debris/soil residue on equipment door handles. Holding cabinets
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Can opener blade not readily removable for cleaning or replacement. Can opener blade has rust accumulated on it. End of the prep table near the walk in cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee with no hair restraint while engaging in food preparation. Employee prepping food.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line. Employee put on a hat.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 170F. Service call was made and the company is enroute. To repair. The 3 compartment sink was setup to manually wash the dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black apron on the shelf with molasses and liquid smoke. The apron was removed.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf above the 3 compartment sink..
Food stored on floor. A case of Dr. Pepper beverage syrup on the floor next to the beverage syrup rack. The manager removed the syrup from off the floor.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded.
Show 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Martin Lopez 8-17-2018, serv safe expired 8-17-2023
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle laying on mac n cheese, potato salad, and cole slaw in on cook line. Manager moved handles
Reuse of single-service or single-use articles. Observed styrofoam containers being used to measure out meats on cook line
Utensils in poor condition. Observed melted handle of bench scraper on cook line
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.