DirtyFLRestaurant Inspection Data

MEXI RICAN CUISINE Y ALGO MAS LLC

MEXI RICAN CUISINE Y ALGO MAS LLC located in OCALA has undergone 8 health department inspections, achieving a 3.8/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

310 SE 3 ST

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 8 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13643496

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

3/3/2026· 1mo ago

Visit ID: 13517109

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed four dead roaches on floor next to prep table with microwave across from three compartment sink. Admin Complaint
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table across from three compartment sink soiled with old food debris.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored on floor underneath three compartment sink.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches in microwave on prep table across from three compartment sink. Admin Complaint
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. One manager certification expired on 10/19/2025.

9/9/2025· 7mo ago

Visit ID: 10897472

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Microwave on prep table.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner. Manager added label during inspection. Corrected On-Site

8/10/2024· 1y 8mo ago

Visit ID: 8835144

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

7/31/2024· 1y 8mo ago

Visit ID: 8835146

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

7/20/2024· 1y 9mo ago

Visit ID: 8708869

Follow-up Inspection Required

5 high, 1 int, 4 basic

  • 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.

3/15/2024· 2y 1mo ago

Visit ID: 8632077

Met Inspection Standards

1 int

  • 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. Reach-in cooler, ground beef cooked 03/13/2024, Manager dated. Corrected On-Site

10/3/2023· 2y 6mo ago

Visit ID: 8331207

Met Inspection Standards

1 int

  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.