Mexico's Grill
5240 N Atlantic Ave Unit 170, Cocoa Beach, FL 32931 · Permanent Food Service · License 1506790
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 intermediate (fixed on the spot), 6 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked beef no date mark, manager dated from day it was cooked.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Case of raw chicken stored on floor in walk in cooler.
Manager moved off of floor.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Manager removed stickers
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
On flip top cutting board on cook line. Manager moved cloths,
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on make table line interior on top soiled. Manager cleaned.
Fixed on the spot
Code 32, Restrooms: Bathroom facility in disrepair.
One bathroom toilet not working, two other bathrooms are available manager states someone should be out today to fix it.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Verified ownership. Establishment is open and operating. License is current.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.