MI PUEBLO
530 US 41 By-Pass
Venice, Florida, 34285
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/5/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the salad station. Warning - From follow-up inspection 2025-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/4/2025
High Priority
5
Intermediate
0
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for red sauce on the cook line. The operator discarded the portion cup. Corrected On-Site Repeat Violation Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored near clean knives on the cook line. The employee properly stored the phone. Corrected On-Site Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice behind the bar. The ice scoop was properly stored. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at the salad station. Warning
- 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. Observed cooked rice (51F - Cooling); cooked beans (47F - Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior to inspection. The operator discarded the beans and rice. Corrected On-Site 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. Observed cooked rice (51F - Cooling); cooked beans (47F - Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior to inspection. The operator discarded the beans and rice. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (51F - Cold Holding); cooked ground beef (50F - Cold Holding) in the reach in cooler on the cook line. The cooked chicken and ground beef were premade chimichangas, taquitos, and tacos. The operator stated the above potentially hazardous foods were held overnight. The operator discarded the chicken and ground beef. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding); cooked ground beef (50F - Cold Holding) in the reach in cooler on the cook line. The cooked chicken and ground beef were premade chimichangas, taquitos, and tacos. The operator stated the above potentially hazardous foods were held overnight. The operator discarded the chicken and ground beef. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sour cream sauce at 2:05 (111F - Hot Holding) in the steam table. The operator reheated the sour cream sauce to (167F - Hot Holding) at 2:30. Corrected On-Site Warning
Food safety inspection conducted on 2/4/2025 revealed 9 total violations (5 high priority, 0 intermediate, 4 basic).
Inspection on 9/11/2024
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for jalapeños in the reach in cooler at the service window. The operator removed the portion cup. Corrected On-Site Repeat Violation
- 10-14-5:Basic - Ice buckets stored on floor between uses in the storage area near the bar.
- 38-07-4:Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers at the center of the cook line. Repeat Violation
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed an electric drill used for mixing foods stored on a rack on the cook line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water in the kitchen. The operator placed the shrimp in the walk in cooler. Corrected On-Site
- 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. Observed an employee handle soiled dishware then handle clean dishware without washing hands.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed a non-food grade plastic to go bag used to store bread in the walk in cooler. The operator properly stored the bread. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed salsa stored in a non-food grade plastic bin in the walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the walk in cooler. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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. Observed cooked beef and salsa prepared on site and held for more than 24 hours with no date marks in the upstairs walk in cooler.
Food safety inspection conducted on 9/11/2024 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).
Inspection on 2/23/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a foam cup with no handle used as a scoop for sugar in the dry storage area. The operator removed the cup. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the employee food. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee sweatshirt stored on a rack with equipment at the entrance to the cook line. The employee properly stored the personal belonging. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed raw beef stored in a plastic container on the floor of the walk in cooler. Observed a box of limes stored on the floor of the keg walk in cooler. The operator properly stored the above foods. 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 the scoop handle used for uncooked rice not stored above the food. The operator removed the scoop. Corrected On-Site
- 38-07-4:Basic - Lights above the cook line missing the proper shield, sleeve coatings or covers.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding) at the wait station. The operator was unable to determine the length of time the milk had been held. The operator voluntarily discarded the milk. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging near liquor bottles behind the bar. The operator properly stored the spray bottles. Corrected On-Site
Food safety inspection conducted on 2/23/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 10/16/2023
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee wallet and keys stored on a shelf with food products on the cook line. The operator properly stored the personal belongings. Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed a red pepper with mold-like growth in the produce cooler in the storage area. The operator discarded the red pepper. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onion (98F - Hot Holding); cooked peppers (104F - Hot Holding) on a shelf in the kitchen. The operator stated the above foods have been held for approximately 2 hours. The operator placed the food items in the steam table. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine sanitizer solution over 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee on the cook line was unable to answer the minimum cooking temperature for chicken.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the operator fill a sanitizer bucket in the handwashing sink near the three compartment sink. Informed the operator the sink is for handwashing only. **Corrective Action Taken**
Food safety inspection conducted on 10/16/2023 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 9/13/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in the kitchen. Repeat Violation - From follow-up inspection 2023-09-13: **Time Extended**
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster behind the bar. - From follow-up inspection 2023-09-13: **Time Extended**
Food safety inspection conducted on 9/13/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/8/2023
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed a cloth towel used to cover food in the downstairs walk in cooler. The operator removed the cloth towel. Corrected On-Site Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-11-4:Basic - Floors not maintained smooth and durable in the kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed pans of raw beef stored on the floor of the walk in cooler. The operator properly stored the raw beef. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored hanging from the oven door handle between uses on the cook line. The operator properly stored the tongs. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use ice scoops stored in 96F standing water by the beverage station in the wait station. The operator removed the ice scoops from the standing water. Corrected On-Site
- 29-17-4:Basic - Waste line missing at soda gun holster behind the bar.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees return to work after being outside and put on gloves without washing hands. Educated the employees on proper handwashing procedures.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beans in the downstairs walk in cooler. The operator properly stored the raw beef. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken shredded cheese (51F - Cold Holding) in the stand up reach in cooler in the kitchen. The operator stated the cheese was held overnight. The operator discarded the cheese.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (49F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (47F - Cold Holding); shredded cheese (51F - Cold Holding). The operator stated the chicken and shrimp were held in the unit for less than 3 hours. The operator stated the cheese was held overnight in the unit. The operator stored the chicken and shrimp in the walk in cooler. The operator discarded the cheese. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging from a rack with tortillas. The operator properly stored the spray bottles.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a container of lemons stored in the handwashing sink behind the bar. The operator removed the lemons from the sink. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in the downstairs storage area. Repeat Violation
Food safety inspection conducted on 9/8/2023 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).