DirtyFLRestaurant Inspection Data

ANTOJITOS MEXICANOS

Food safety records indicate ANTOJITOS MEXICANOS in FORT PIERCE has 9 inspections with a 3.5/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 9 reports on file

US Highway 1
Fort Pierce, Florida, 34950
Saint Lucie County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 9 health inspection reports

All Inspection Reports

2/24/2026· 2w ago

Inspection #: 3677481

Inspection Completed - No Further Action

10/27/2025· 4mo ago

Visit ID: 10885284

Met Inspection Standards

4 int, 3 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In lobby area next to pink wall. Repeat Violation
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Educated cook. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Asterisk needed for menu items that may contain raw/ undercooked eggs for Huevos Rancheros, Huevos a la Mexicana, and rancheros eggs. Discussed with Operator to clarify. Asterisk placed on all menus. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bathroom. Corrected On-Site 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. Cooked rice found with old date label. Per cook, was made today. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach. Labeled. Corrected On-Site

7/8/2025· 8mo ago

Visit ID: 10855147

Met Inspection Standards
  • N/A:No Violations Were Observed

6/6/2025· 9mo ago

Visit ID: 10833919

Follow-up Inspection Required

1 int, 1 basic

  • 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** - From follow-up inspection 2025-06-06: **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** - From follow-up inspection 2025-06-06: Employee took test. See comments. Approval to extend 30 days. **Time Extended**

5/6/2025· 10mo ago

Visit ID: 10790971

Follow-up Inspection Required

2 int, 1 basic

  • 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**

3/3/2025· 1y ago

Visit ID: 8865992

Follow-up Inspection Required

4 int, 5 basic

  • 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.

8/20/2024· 1y 6mo ago

Visit ID: 8718789

Met Inspection Standards

1 int, 2 basic

  • 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

4/2/2024· 1y 11mo ago

Visit ID: 8571361

Met Inspection Standards

1 int, 3 basic

  • 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

12/11/2023· 2y 3mo ago

Visit ID: 8340534

Met Inspection Standards

3 high, 1 int, 1 basic

  • 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