DirtyFLRestaurant Inspection Data

MI FONDITA

16786 NW 67 AVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/3/2024

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket on kitchen floor. Operator properly stored it.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipping towels on preparation table. Operator properly stored in chlorine sanitation solutions of 100 ppm. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over peeled potatoes in reach in cooler. Operator properly stored it.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Inspection Date: 7/17/2024

  • 08B-38-4:Basic - Food stored on floor. Observed oil container on kitchen floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soild.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed triple door interior soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage thawing in standing water. Operator placed in reach in cooler. **Corrective Action Taken**
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef tongs (59/55F - Cooling); was cooked from the day before as per operator located in double doors reach cooler at the kitchen area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef tongs (59/55F - Cooling); was cooked from the day before as per operator located in double doors reach cooler at the kitchen area. Observed cooked rice (71F - Cold Holding) for more than 4 hours as per operator located in reach cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (71F - Cold Holding) for more than 4 hours as per operator located in reach cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by the garbage container. Operator removed it. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse up the towel in hand sink located at the front counter. Instructed operator regarding the hand sink procedure. **Corrective Action Taken**

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8506898

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of oil, cooked pork on kitchen floor. Operator properly stored it. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8364048

  • 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. Observed employees washed dishes without sanitation step. Instructed operator regarding washware procedures. Operator properly set up three compartment sink with chlorine sanitation solutions at 100 pp. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 56°F, food stored inside was relocated in another reach in cooler, operator contacted technician. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (55°F - Cold Holding); chimichurri (53°F - Cold Holding); inside reach in cooler for more than 4 hours as per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (55°F - Cold Holding); chimichurri (53°F - Cold Holding); inside reach in cooler for more than 4 hours as per operator.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.3/5)
(836 reviews)

Price Level

$

Opening Hours

Monday:11:00 AM – 8:00 PM
Tuesday:11:00 AM – 8:00 PM
Wednesday:11:00 AM – 8:00 PM
Thursday:11:00 AM – 8:00 PM
Friday:11:00 AM – 8:30 PM
Saturday:9:00 AM – 8:30 PM
Sunday:9:00 AM – 7:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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Enriched Reports: 0 of 0