DirtyFLRestaurant Inspection Data

VARGAS MEXICAN FOOD LLC

Based on 6 health inspections, VARGAS MEXICAN FOOD LLC in SEBASTIAN has earned a 1.9/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 6 reports on file

8802 N US HWY 1 STE 1

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13546278

Met Inspection Standards

1 high, 3 int, 2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in still water. Frozen Corrected On-Site Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator forgot. Put time on raw shell eggs Corrected On-Site Repeat Violation
  • 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. Provided copy. Had new employees sign Corrected On-Site
  • 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 steak walk in cooler Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tomasa. Doesn't have new card on her Repeat Violation

10/10/2025· 5mo ago

Visit ID: 10932907

Met Inspection Standards

1 high, 1 int, 6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach make table Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chorizo in still water. Still frozen Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator forgot to put time mark on shell eggs Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tomasa,

3/24/2025· 11mo ago

Visit ID: 8997535

Met Inspection Standards

2 high, 3 int, 2 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom reach in freezer
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink. Chlorine 400+ Corrected to 75ppm Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 400+ Corrected to 75ppm Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pots containers in sink Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 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 potatoes reach in cooler Corrected On-Site

10/7/2024· 1y 5mo ago

Visit ID: 8742901

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets 2 door glass reach in cooler Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door reach in cooler Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature. Still frozen Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Corrected to 50 ppm. Employee forgot to add bleach Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Both freezers
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pot in sink Corrected On-Site

4/12/2024· 1y 11mo ago

Visit ID: 8650649

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket reach in 2 door cooler - From follow-up inspection 2024-04-12: **Time Extended**

4/10/2024· 1y 11mo ago

Visit ID: 8620940

Follow-up Inspection Required

3 high, 4 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils on prep table
  • 14-11-5:Basic - Equipment in poor repair. Gasket reach in 2 door cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handels 3 door reach in cooler
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water opened in 2 door reach in cooler
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked ground beef 89f cooling 2 hours 45 minutes Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cooked pork from yesterday 57f cold holding. 10#
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler. Shell eggs 55 ambient 3 hours. Cooked pork 55f from 3 hours. Cooked chicken 56f cold holding from 3 hours cooked beef 56f cold holding. From 3 hours will rapid chill in freezer and put in shallow pans