DULCE JESUS MIO
3328 S ORANGE BLOSSOM TRL
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/12/2025
High Priority
1
Intermediate
2
Basic
8
Total
11
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. Corrected On-Site
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.cup used to scoop rice Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon vacuum seal not broken. Educated operator Corrected On-Site
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 08B-38-4:Basic - Food stored on floor. Frying oil Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in grocery store bag Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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 Shrimp ceviche walk in cooler Corrected On-Site
Food safety inspection conducted on 5/12/2025 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 33-15-4:Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. - From follow-up inspection 2024-12-03: **Time Extended**
Food safety inspection conducted on 12/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/2/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing Watch and bracelet . Operator removed Corrected On-Site
- 08B-37-4:Basic - Food stored in a prohibited area. Cases of beer stored in employee bathroom. Per operator bathroom is not used by employees. Advised operator that items can't be stored in a bathroom. Operator removed items Corrected On-Site
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken.
- 25-05-4:Basic - Single-service articles improperly stored. Cases of paper towels stored in employee bathroom. Per operator bathroom is not used by employees. Advised operator that items can't be stored in a bathroom. Operator removed items Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -grill cooler:; chicken, beef (45-47F - Cold Holding) -prep table cut tomatoes (63F - Cold Holding); garlic butter (63F - Cold Holding) less than 4hrs per operator. Operator immediately moved to cooler -In Reach in cooler less than 4hrs per operator.: Yuca, cheese sticks, ham, coleslaw, sauces, ; (45-47F - Cold Holding) operator immediately moved to different cooler for temperature recovery **Corrective Action Taken** Warning
Food safety inspection conducted on 12/2/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 4/9/2024
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By the exit door and in the storage room
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table, employee moved it to the bottom shelf Corrected On-Site
- 36-62-4:Basic - Light not functioning. 2 lights out from hood
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar area, emailed and operator printed. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth on prep table. Employee removed them. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container from bar area without label. Operator labeled. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steak in reach in cooler. Employee switched the chicken to be in the bottom. Observed raw eggs over raw seafood in walk in cooler. Operator moved the eggs to a bottom shelf.Corrected On-Site Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed rice pudding dated that it expires 3/26/24 and 4/4/2024
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed rice pudding with date of expiration of 3/26/24 and 4/4/24. 9 each
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicharron, pork belly (69F - Cold Holding) for less than an hour, operator put it in the walk in cooler to bring the temperature down to at least 41F **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 31B-02-4:Intermediate - No paper towels at handwashing sink. Bar area. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area
Food safety inspection conducted on 4/9/2024 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 2/5/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-02-05: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-02-05: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning - From follow-up inspection 2024-02-05: **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair.Missing light shield overcook line Corrected On-Site Warning - From follow-up inspection 2024-02-05: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill. Warning - From follow-up inspection 2024-02-05: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on hand sink at bar. Warning - From follow-up inspection 2024-02-05: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator doing ROP of meats and keeping it for more than 48 hrs. Warning - From follow-up inspection 2024-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 12/5/2023
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning
- 38-01-4:Basic - Light shield damaged/in disrepair.Missing light shield overcook line Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill. Warning
- 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.Pork belly kept cooling on walk in cooler overnight with temperature of 45F. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked beef on walk in cooler.Raw eggs stored over precooked chicken and beef kebab. Raw beef stored over cooked beans. Corrected On-Site Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pork belly kept cooling overnight in walk in cooler with temperature of 45F Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on hand sink at bar. 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. Repeat Violation Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator doing ROP of meats and keeping it for more than 48 hrs. Warning
Food safety inspection conducted on 12/5/2023 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).