Mitch's Downtown

601 N Federal Hwy Ste 112, Hallandale Beach, FL 33009 · Permanent Food Service · License 1626003

Official report

out of 100

Grade A

Safety score 93 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Intermediate, repeat · 2 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
1 intermediate (1 repeat), 2 basic (1 repeat)
-7
Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 3 visits

Latest inspection

Oct272026

Routine inspection

3 violations found

First visitOct 27, 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.
3 violations found:
- 1 Intermediate
- 2 Basic
What the inspector cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Repeat violation
Basic2
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Repeat violation
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed front counter case.
Official report, on the Florida DBPR website

Earlier inspections 2

Aug252026B86Complaint inspection9 violations No follow-up needed

First visitAug 25, 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.
9 violations found:
- 2 Intermediate
- 7 Basic
What the inspector cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  No device to independently measure temperature in high temperature dish machine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed multi day build up of food debris on the primary meat slicer in prep area.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed all grab and go items lacking address. Some items missing colored production date dots.
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed chicken in prep sink in standing water awaiting prep. Operator added running water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed front Deli case and Grill station flip top cooler at 43°F. Call for repair.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed sanitizer buckets in direct contact with the floor.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multi build up of food debris on some shelves in all three areas, Front line, Cook line, and Prep area.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed build up of food debris on both cook line and prep kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Official report, on the Florida DBPR website

Jul162026A90Routine inspection7 violations No follow-up needed

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:
- 2 Intermediate
- 5 Basic
What the inspector cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed build up of food debris behind cutting board (permanently attached) at brisket/corned beef steamer.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Water bottle for bagels, no label. Operator provided.
  Fixed on the spot
Basic5
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Grab n Go items, cake slices, cookies, cinnamon rolls, etc, no address and some missing production dating.
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed ice buckets chipped and broken.
  Hood filter missing from automatic fire suppression/exhaust system.
  Observed hot line fully working while hood filters not present (being cleaned). Hood filters must always be present while heat generating equipment in use. Operator replaced during inspection.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed on cook line. Operator corrected.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand wash sink in prep kitchen, no hot water.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.