DirtyFLRestaurant Inspection Data

OLD MEXICO MEXICAN RESTAURANT

Based on 5 health inspections, OLD MEXICO MEXICAN RESTAURANT in PERRY has earned a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

2241 S BYRON BUTLER PKWY

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10894338

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Soffit partially disconnected from edge of roof at front of covered patio.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at salad bar. Inverted during inspection. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Drain in dish room.
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Salad toppings at salad bar.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Old cucumbers in walk-in .
  • 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. Beans and beef.
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Running prep cooler and chest freezer off of multiple extension cords.

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10747699

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove tops. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Multiple items in walk-in cooler. Repeat Violation
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler walls soiled with mold like substance .
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8789222

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler.
  • 08B-12-5:Basic - Stored food not covered. Items in walk-in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove top.

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8565215

  • 08B-38-4:Basic - Food stored on floor. Bag of onions in walk-in cooler.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Properly stored during inspection.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer changed during inspection. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at 125°, crock pot turned up. **Corrective Action Taken**
  • 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. Beef and beans cooked yesterday.

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8339621

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles inside pan touching raw beef.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup with milk and cereal in cooler at wait station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef at 47°, less than 4 hours per operator , Iced during inspection. **Corrective Action Taken**