INTI.MO BY JUAN CHIPOCO LLC
840 1 ST
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
0
Intermediate
3
Basic
0
Total
3
Inspection Details:
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificate for Franco Delrisco expired on 06/23/2023.
- 35A-13-4:Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. At the time of the inspection observed a dog permitted in outdoor dining area. Manager on duty told customer to leave establishment. Priority: Intermediate
Food safety inspection conducted on 3/17/2025 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 11/4/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 10-14-5:Basic - Ice bucket not stored inverted between uses. The cook inverted the buckets. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour. The chef removed it. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several utensils in a water temperature of 83°F. at the cook line. The chef poured out the water. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over vegetables in the walk-in cooler. The chef moved the fish to the bottom shelf. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed the last 4 tags were not dated.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed. The operator printed it and filled it out during the inspection. Corrected On-Site
Food safety inspection conducted on 11/4/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 6/20/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Located at kitchen area. Repeat Violation Warning - From follow-up inspection 2024-06-20: Observed ceiling tiles soiled at cookline. **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Located at bar and cook line. Employee replenished soap. Corrected On-Site Warning - From follow-up inspection 2024-06-20: Observed no soap at bar hand washing sink. **Time Extended**
Food safety inspection conducted on 6/20/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 6/20/2024
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cookline. Warning
- 08B-38-4:Basic - Food stored on floor. Observed water bottles stored on floor at walk-in cooler. Warning
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed duck breasts packages without production hour or date on packaging at walk-in cooler and reach-in cooler. As per chef, less than 48 hours. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 8 packages of corvina and 8 packages salmon fully defrosted at walk-in cooler and reach-in cooler at cookline. Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed on corvina and salmon packaging at walk-in cooler and cookline reach-in cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked rice (69F - Cold Holding) at cookline. As per chef, one hour. Product was moved to reach-in cooler for rapid cooling. **Corrective Action Taken** Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at bar hand washing sink. 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. Observed operator doing reduced oxygen packaging of salmon, corvina, wagyu, and ox tail without without HACCP plan approved by the Division of Hotels and Restaurants. Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed salmon, corvina, wagyu, and ox tail missing production time and date on packaging. Warning
Food safety inspection conducted on 6/20/2024 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).
Inspection on 2/19/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking can of soda on hot line, then in prep area, sat can on clean prep table, discussed with manager
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee taking clean equipment out of dishwasher without washing hands, discussed with operator
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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.
Food safety inspection conducted on 2/19/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Additional Information
Contact Information
Phone: (305) 964-8006
Website: https://www.inti-mo.com/
Google Rating
★★★★½ (4.9/5)
(3,274 reviews)Price Level
$$$
Opening Hours
Monday:5:00 – 10:30 PM
Tuesday:5:00 – 10:30 PM
Wednesday:5:00 – 10:30 PM
Thursday:5:00 – 10:30 PM
Friday:5:00 PM – 12:00 AM
Saturday:12:00 PM – 12:00 AM
Sunday:12:00 – 10:30 PM
✗ Currently Closed
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025