ANTOJITOS MEXICANOS
US Highway 1
Fort Pierce, Florida, 34950
Saint Lucie County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 5/6/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Entryway to kitchen. Warning - From follow-up inspection 2025-05-06: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eduardo. Per Eduardo, only in once a week to help. Observed employee handling food and inspector advised to employee to obtain food handler card. Warning - From follow-up inspection 2025-05-06: Approved by Supervisor to extend 30 days. **Time Extended**
- 11-26-1: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. Eduardo. Warning - From follow-up inspection 2025-05-06: Employee will print, sign, and leave at restaurant. **Time Extended**
Food safety inspection conducted on 5/6/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 3/3/2025
High Priority
0
Intermediate
4
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - 1 Dead roaches in employee bathroom. Warning
- 32-04-4:Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and food. Advised to place in a separate container. Employee removed. Corrected On-Site Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Entryway to kitchen. Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook's line. Employee removed. Corrected On-Site Warning
- 02C-03-5: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. Half and half. Corrected On-Site Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eduardo. Per Eduardo, only in once a week to help. Observed employee handling food and inspector advised to employee to obtain food handler card. Warning
- 11-26-1: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. Eduardo. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid. Employee stated bleach. Inspector wrote bleach on bottle. Corrected On-Site Warning
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Storage rack in bathroom. Informed staff to place in a different location in order to no block door to outside.
Food safety inspection conducted on 3/3/2025 revealed 10 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Informed Manager. Set up station correct. **Corrective Action Taken**
- 21-10-4:Basic - Soiled dry wiping cloth in use. On cooks line. Educate Manager.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink. Informed Manager. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/20/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 4/2/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the make cooler in kitchen.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. The kitchen back screen door has holes in screening.
- 21-10-4:Basic - Soiled dry wiping cloth in use. On cooks line and prep station.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Informed Employee. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/2/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 12/11/2023
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In steamwell. Tongs stored in standing water at 111°F In front of flat top. Utensils stored in standing water at 88°F. Operator discarded water Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through rear door and began touching dishes without washing hands
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler. cut tomatoes (45F - Cold Holding). Stored above fill line for unit.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell. cooked onions (113F - Hot Holding). Operator moved container on to flat top.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In center of kitchen. Operator provided paper towels Corrected On-Site
Food safety inspection conducted on 12/11/2023 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).