Mixteca
6882 NW 20 Ave, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1611005
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic (2 repeats)-15
- Safety score85
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 visitAug 20, 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
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored above raw beef in cook line flip top, operator reorganized
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Establishment serves eggs undercooked per customer request. No consumer advisory posted. Printed and provided to operator. Operator posted
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans cooling for 10 minutes at 1:40 (124°F-130°F - Cooling) to 119°F at 2:40.
Beans being cooled at room temperature. Operator moved to walk in cooler
Fixed on the spot
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed with operator and provided big six hand out
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Cooked pork thawing at room temperature. Operator moved to walk in cooler
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked tamales stored in reach in freezer not covered, operator covered
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator set up sanitizer and put wiping cloths in sanitizer bucket
Fixed on the spot
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.