DirtyFLRestaurant Inspection Data

MI CABANA

Health inspection records show MI CABANA in WEST MELBOURNE has 5 inspections with a food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

4270 MILTON RD STE 104

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/2/2025

Inspection #: Visit ID: 10928981

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to get salt from container. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle on cold holding door soiled. Reach in cooler has soiled handles and bottom area of cooler. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tanks stored in back of kitchen by soda, not secured.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged tile at hood fan. Damaged tile above soda syrup.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones stored on food items ( canned tomatoes). Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs and cups wet nesting.
  • 36-24-5:Basic - Hole in or other damage to wall. Several holes in wall by chip storage. No electrical cover on 110 plug opposite side of make table.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Scope in ice at the bar. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored under stove top on oven handle. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting boards at both chicken and pork stations. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves soiled with debris. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cold holding at prep area. Make table
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under hot holding soiled with dried food drippings.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pans stored with old labels. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Chips stored in large gray containers without lids installed. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour containers in back of kitchen not labeled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 44f. placed in freezer for rapid chill. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Soda fountain nozzle at bar soiled. Can opener soiled. Chilled drink glass storage soiled on bottom. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used for wetting cleaning rag. Other sink used as dump sink. Educated Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Adrian and Fernando have training but unable to provide proof.
  • 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. Ground beef and shrimp cooked and stored cold holding, not label. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled windex and fabulous cleaners not labeled. Corrected On-Site

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10810090

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar hws, also hws inside kitchen next to walk in cooler. - From follow-up inspection 2025-04-01: Bar hws missing sign **Time Extended**
  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Apple juice bottles re-used for clarified butter and sauce. - From follow-up inspection 2025-04-01: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hws. - From follow-up inspection 2025-04-01: **Time Extended**

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10699333

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in salt Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar hws, also hws inside kitchen next to walk in cooler.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Apple juice bottles re-used for clarified butter and sauce.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In bar area. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken store above raw pork in reach in freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employees have not been closing the door when going in and out raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding). Operator will call service to check cooler to verify Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hws.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar hws.
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottles for servers with fabuloso not labeled in bar area.

Inspection Date: 10/18/2024

Inspection #: Visit ID: 8788682

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 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. Duffel bag, backpack and jacket on soda bib rack. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at all hand sinks bar area, kitchen and wait staff area.
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Found chicken hot holding chicken (130F - Hot Holding), cook rapid reheated to 167F. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw pork over cooked lamb in freezer. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled with chemicals inside.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher by back door on right side of door in recharge.

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8563872

  • N/A:No Violations Were Observed