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Licensee
Name: MI PUEBLO RESTAURANT License Number: SEA2321961
Rank: Seating License Expiration Date: 10/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 10910 W FLAGLER ST
MIAMI, FL 33174-1280

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/21/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 7 21
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.
Violation    Observation
16-03-4    Basic - Accumulation of debris inside warewashing machine.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine and dish machine racks.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Rice.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Bar area in la plaza.
24-26-4    Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice bucket.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Kitchen area.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in la plaza.
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
27-25-4    Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.
14-69-4    Basic - Ice buildup in reach-in freezer.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hot holding unit for empanadas.
27-10-4    Basic - No hot running water at mop sink.
03A-05-4    Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Pulp fruit juice at 70°F.
35B-13-4    Basic - Screening is not 16-mesh to the inch. Back door.
23-09-4    Basic - Soiled reach-in cooler gaskets.
36-26-4    Basic - Walk in cooler door with accumulated black debris.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Oil and sauce no names.
01A-15-4    High Priority - Operator unable to provide documentation for source of cooked arepas.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. The following items were stored inside cook-line reach in cooler : garlic and oil (58°F - Cold Holding); cut tomatoes (60°F - Cold Holding); cut lettuce (60°F - Cold Holding); raw beef liver (58°F - Cold Holding)
08A-01-4    High Priority - Raw animal food stored over cooked food. Raw fish over cooked pork.
29-37-4    High Priority - Spray hose at dish sink lower than flood rim of sink.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Hot holding unit empanadas.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Bar area.
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish ceviche.
22-12-4    Intermediate - Metal stem-type thermometer soiled.
22-06-4    Intermediate - Slicer blade soiled with old food debris.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Bar area.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.