MEXI RICAN CUISINE Y ALGO MAS LLC
310 SE 3 ST
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 8/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/20/2024
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler next to cook line grill, 54F.
- 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. Tilapia in reach-in cooler next to cook line grill thawed in packaging.
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in cook line reach-in cooler. Manager discarded dead roach. **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking sign posted.
- 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. Item in reach-in cooler next to cook line grill: queso (60F - Cooling); beans (61F - Reheating); beef (59F - Cooling); chicken (59F - Cooling). Manager stated item was prepared the previous day. **Warning**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler next to cook line grill: queso (60F - Cooling); beans (61F - Reheating); beef (59F - Cooling); chicken (59F - Cooling). Manager stated item was prepared the previous day. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia in reach-in cooler next to cook line grill thawed in packaging.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to cook line grill: shrimp (51F - Cold Holding); beef (52F - Cold Holding); cheese (53F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature being taken. **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Condiment cups stored next to bleach underneath front counter.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line grill.
Food safety inspection conducted on 7/20/2024 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).