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Licensee
Name:
MI MEXICO MEXICAN RESTAURANT
License Number:
SEA7406213
Rank:
Seating
License Expiration Date:
04/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
4600 S ATLANTIC AVE NEW SMYRNA BEACH, FL 32169
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
04/03/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
3
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar, 10 ppm cl. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 47F in the glass cooler in the bar. Per operator, cooler door open and closed often and milk in and out during lunch. Moved to another cooler. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
- Rice cooling from previous day per employee in True cooler at 50F in the middle. Chicken 47F-50F in the middle, cooling overnight in walk in cooler in large, deep, covered and stacked hotel pans.
- Beans cooling at room temperature during inspection moved to walk in cooler and left uncovered. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
- Cooked beef 105-135F on shelf below steam table.
Removed to reheat on the stove.
- Refried beans 125-145F. After stirring, 136F. **Corrective Action Taken** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef, cookline **Warning**
Intermediate - No plan review submitted and approved - bar/server area remodeled. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Existing server area converted into a bar with seating, and three compartment sink **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.