FRUTA MIX MEXICAN KITCHEN
15493 STONEYBROOK W PKWY STE 120
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of substance in the interior of the ice machine. Warning - From follow-up inspection 2025-05-02: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Cracked tiles and broken cove molding throughout the establishment. Warning - From follow-up inspection 2025-05-02: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2025-05-02: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Can opener is soiled. Warning - From follow-up inspection 2025-05-02: **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification.Luis Viejas. Warning - From follow-up inspection 2025-05-02: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2025-05-02: **Time Extended**
Food safety inspection conducted on 5/2/2025 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 4/29/2025
High Priority
4
Intermediate
4
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Warning
- 22-20-5:Basic - Accumulation of substance in the interior of the ice machine. Warning
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Ladies restroom at front line area by bar. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Cheese at cooks line reach in cooler. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.Cracked tiles and broken cove molding throughout the establishment. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Oil in storage area. Repeat Violation Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield at cooks line. Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line. Warning
- 51-18-6:Basic - No copy of latest inspection report available. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build on side of grill. Walk in cooler gaskets are soiled. Caulking is soiled by the dishwashing area. Ceiling is soiled at the cooks line. Warning
- 08B-17-4:Basic - Unwashed cactus stored with ready-to-eat soup in walk in cooler. Corrected On-Site Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee is cooking the tortilla and then touching the cooked tortilla with bare hands.Temperature of tortilla is 124 degrees f. Corrected On-Site Warning
- 14-15-4:High Priority - Nonfood-grade bag used for food storage - direct contact with food.Bread in walk in cooler. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cheese in white upright freezer. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream,46 f,guacamole,47 f,corn,45 f,chicken tender,46 f held less than four hour transferred to walk-in freezer for a quick chill.After .5 hour,sour cream,40 f,guacamole,39 f,corn,41 f,chicken tender,38 f Corrected On-Site Repeat Violation Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Can opener is soiled. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.Luis Viejas. Warning
- 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/ Warning
Food safety inspection conducted on 4/29/2025 revealed 20 total violations (4 high priority, 4 intermediate, 12 basic).
Inspection on 11/19/2024
High Priority
2
Intermediate
0
Basic
10
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in prep area Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 male employees in the kitchen wearing necklace Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack
- 08B-38-4:Basic - Food stored on floor. Buckets of sauces in reach in cooler. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white freezer in the kitchen
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 101F. Manager removed water. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom next to the bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White reach in freezer in the kitchen
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from previous day. Corn salad (64F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from previous day. Corn salad (64F - Cold Holding) Repeat Violation
Food safety inspection conducted on 11/19/2024 revealed 12 total violations (2 high priority, 0 intermediate, 10 basic).
Inspection on 5/30/2024
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is soiled with dust in the kitchen. Gaskets are soiled at walk in cooler door.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of front door.
- 08B-12-5:Basic - Stored food not covered.Prepped onions in walk in cooler. Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves ,dry storage shelves and under prep table with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. Corrected On-Site Repeat Violation
- 12A-10-4:High Priority - Employee touched hair and then touched clean knife without washing hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over churros in upright freezer. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of raw chicken stored over raw shrimp in reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef,47 f,cheese 46 f held less than four hours transferred to walk in freezer for a quick chill. After .5 hour,beef,36 f,cheese,37 f .Operator provided invoice for a new reach in cooler to be delivered today. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Island oasis nozzle is soiled. Cutting boards are stained throughout the establishment.
- 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/Luis Viejas. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Beef stew in walk in cooler.
Food safety inspection conducted on 5/30/2024 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).
Inspection on 2/6/2024
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - - From initial inspection : Basic - Clean bowls not stored inverted or in a protected manner.Assembly station. Repeat Violation - From follow-up inspection 2024-02-06: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered.Onions in walk in cooler. Corrected On-Site - From follow-up inspection 2024-02-06: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area. Repeat Violation - From follow-up inspection 2024-02-06: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.Flour is not labeled in kitchen. - From follow-up inspection 2024-02-06: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Afterwards,100 ppm. Corrected On-Site - From follow-up inspection 2024-02-06: **Time Extended**
- 03B-15-5:High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cheese,92 f held less than four hours.Operator is reheating on stove. **Corrective Action Taken** - From follow-up inspection 2024-02-06: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of chicken stored over salmon in reach in cooler at cooks line. Corrected On-Site - From follow-up inspection 2024-02-06: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,36 f. Corrected On-Site Repeat Violation - From follow-up inspection 2024-02-06: **Time Extended**
- 41-15-5:High Priority - - From initial inspection : 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,over 200 ppm .Afterwards,100 ppm. - From follow-up inspection 2024-02-06: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained throughout the establishment. Iced tea basket is soiled. - From follow-up inspection 2024-02-06: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/Luis Villegas. Repeat Violation - From follow-up inspection 2024-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2024 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).
Inspection on 12/5/2023
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean bowls not stored inverted or in a protected manner.Assembly station. Repeat Violation
- 08B-12-5:Basic - Stored food not covered.Onions in walk in cooler. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.Flour is not labeled in kitchen.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Afterwards,100 ppm. Corrected On-Site
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cheese,92 f held less than four hours.Operator is reheating on stove. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of chicken stored over salmon in reach in cooler at cooks line. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,36 f. Corrected On-Site Repeat Violation
- 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,over 200 ppm .Afterwards,100 ppm.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained throughout the establishment. Iced tea basket is soiled.
- 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/Luis Villegas. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 12/5/2023 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).