MI MEXICO MEXICAN RESTAURANT

High Priority - Container of medicine improperly stored. A bottle of Tylenol , on shelf above kitchen food preparation table . Operator removed . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table refried bean (125F -reheating )/4 .5 hours . Operator instructed to discard. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Blue cheese portioned 48 hours ago,in front line glass door reach in cooler. Operator placed date. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen make table unit , cutting board with food debris .

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink by walk in cooler used as a dump sink.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Operator placed . Corrected On-Site

Intermediate - 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.

Basic - Employee opened beverage container on a container of tortillas. Operator removed

Basic - Food stored on floor. Plastic bucket of chicken broth stored in walk in cooler floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometer in kitchen cold holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - pipes behind flyers soiled with grease. - front line low buy unit gasket soiled with grime.

Basic - Standing water or very slow draining water in handwash sink,m by walk in cooler.

High Priority - Container of medicine improperly stored. Advil stored on shelf above food preparation table. Operator removed , Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -Shopping bag used to store tortillas in kitchen reach in cooler

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bucket of Lowe's and Home deport used to store salsa, in walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -wait station small cold holding unit Red Salsa 46F, 3 hours. Operator placed in another cold holding unit,. -cook line make table unit carnitas (53F - Cold Holding)/ placed overnight .operatpr instructed to discard. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at kitchen make table unit is stained with food debris.

Intermediate - No paper towels or mechanical hand drying device provided at cook line and wash ware hand wash sink. Operator restocked. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee beverage container in ice machine/ice bin. Operator removed beverage and was instructed to discard ice. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on top of food container in kitchen operator relocated . Corrected On-Site

Basic - Food stored on floor. Bucket of chicken stored on walk in cooler floor.

Basic - Ice buildup in wait station reach-in freezer .

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between kitchen make table unit and food preparation table. Operator removed. Corrected On-Site

Basic - Standing water in bottom of kitchen make table unit.

Basic - Stored food not covered. Watermelon in kitchen reach in cooler not covered,

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored in kitchen make table unit, over container of sliced tomatoes . Operator removed and washed in hand sink. Educated operator. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Food containers stored on walk in cooler floor. - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-02-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chip drawer unit , soiled with grime. - From follow-up inspection 2025-02-04: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside unit ; cheese (49F - Cold Holding); sour cream (49F - Cold Holding), 30 minutes . - make table raw pork (50F - Cold Holding); raw shrimp (50F - Cold Holding)/ less than 4 hours . Corrective Action Taken

Intermediate - Identity of food or food product misrepresented. Scarlet Snapper is being sold as red snapper , Corrected On-Site

Intermediate - 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.

Basic - Current Hotel and Restaurant license not displayed. Lives is not n site.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Turmeric shot in wait station reach in cooler. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys placed on lid container of food, Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at wait station salsa (43-49F - Cold Holding)/3 hours . Operator placed in walk in freezer. Corrective Action Taken Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Washware area hand sink , has a container lid and spatula stored in it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at washware area handwash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle not labeled by wait station. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee washware handwash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone stored on top of tortilla container.. in kitchen . Corrected On-Site

Basic - Food stored on floor. Bucket of tomatoes stored on walk in cooler floor.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelf where microwaves are stored ,soiled with food debris.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.p, by mop sink. Warning - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Kitchen and wash ware area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of kitchenreach-in-cooler. Warning - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Wall soiled by fryer with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2023-07-20: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking from washware three compartment sink. Warning - From follow-up inspection 2023-07-20: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-01-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-01-31: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing, washware area. Warning - From follow-up inspection 2023-01-31: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2023-01-31: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-01-31: Time Extended

High Priority - Container of medicine improperly stored. Electrolyte on food preparation table. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station salsa (45- 61F - Cold Holding)/30 minutes . Port recently placed in unit.

Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sinks l Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner not labeled at wait station. Corrected On-Site

Basic - Equipment in poor repair.

Basic - Food Employees with no hair restraints while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. Buckets of broth , salsa on walk in cooler floor.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving soiled with food debris under microwave. -walk in cooler gaskets soiled with dirt. -plastic curtains in indoor walk in cooler soiled with dirt.

Basic - Single-service articles improperly stored. Box of cups stored on storage area shed.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Washware wall soiled with accumulated grease, food debris, and/or dust.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wal: in cooler cooked ground beef (48F - Cooling ); cooked pork (47F - Cooling. Operator discarded. Corrected On-Site Warning - From follow-up inspection 2022-04-05: Ground beef reheating 110F. Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2022-04-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler air curtains soiled with mold like substance, dirt debris. Repeat Violation Warning - From follow-up inspection 2022-04-05: operator scheduled to change air curtains tomorrow. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. Warning - From follow-up inspection 2022-04-05: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored over onions in walk in cooler. Raw chicken stored in a container above container of raw shrimp in makeline unit, Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cheese sauce (44°F - Cold Holding); stuffed pepper (44°F - Cold Holding/1 hour. Kitchen Makeline unit fish (44°F - cold holding) /1 hour, operator placed ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda dispenser soiled with food debris and dirt. Repeat Violation

Intermediate - Kitchen water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink.

Intermediate - Washware handwash sink used for purposes other than handwashing. Spatula inside unit and block of ice.

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Hood system vent tiles missing

Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler gasket and curtain soiled with dirt. -dish machine racks soiled interior and exterior spiked with food debris and dirt.

Basic - Walk-in cooler with rust that has pitted the surface.