MI VIEJO LATIN CAFE & CATERING
6002 N US 41
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives stored between wall and triple sink at time of inspection.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - Cutting board on cooks line near prep room - cutting board in sandwich making room.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table in sandwich room at time of inspection.
- 08B-38-4:Basic - Food stored on floor. Observed food containers/buckets stored on floor in walk in cooler close to cooks line at time of inspection
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with old grease and dust at time of inspection.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottles water stored in reach in cooler on cooks line next to kitchen door.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken in standing water in bucket in triple sink at time of inspection. Employee turned water on during inspection. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooks line equipment at time of inspection.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical cleaner stored over pre made cuban sandwiches in sandwich making room
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in kitchen at time of inspection: - cutting board on cooks line - cutting board in sandwich room
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food items prepared onsite in walk in cooler unlabeled at time of inspection.
Food safety inspection conducted on 4/29/2025 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 12/12/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of seasoning.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on top of microwave.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees prepping food with no hair restraint.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter and milk in reach in cooler on cook line. Raw shell eggs over bread in walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 89 F, potato ball 124 F
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Soda machine. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink next to juice machine. Employee removed at time of inspection. Corrected On-Site Repeat Violation
- 53B-13-5: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. Manager provided food handler certification for 4 employees.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beans in walk in cooler not date marked. Repeat Violation
Food safety inspection conducted on 12/12/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 3/6/2024
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and 3 Compartment Sink. Operator removed at time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table on cook line.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024, operator renewed license at time of inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. No time mark on Cheese 79 F, eggs 75 F on counter. Establishment doesn't know how long it's been out.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark on Cheese 79 F, eggs 75 F on counter. Establishment doesn't know how long it's been out.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink across from steam table. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in dry storage area. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At handwash sink in dry storage area. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, pork, and chicken in walk in cooler not date marked. Repeat Violation
Food safety inspection conducted on 3/6/2024 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).
Inspection on 10/25/2023
High Priority
2
Intermediate
5
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice chute and soda machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket torn on cook line.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed peppers being cut prior to washing.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in self service area not labeled. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut onions in reach in cooler on cook line. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 72 F, operator states he goes through the eggs fast. Sent operator time at a public health control. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink across from steam table. Operator removed at time of inspection. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink across from back walk in cooler. Operator replaced at time of inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At handwash sink across from back walk in cooler. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef in walk in cooler not date marked. Repeat Violation
Food safety inspection conducted on 10/25/2023 revealed 13 total violations (2 high priority, 5 intermediate, 6 basic).