Mexiote
7609 Pines Blvd, Pembroke Pines, FL 33024 · Permanent Food Service · License 1614126
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot)-9
- Safety score91
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 visitOct 28, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In flip top on cook line, Sour Cream (54°F - Cold Holding); per employee, food not prepared or portioned today. Food stored in cooler overnight. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top on cook line, Sour Cream (54°F - Cold Holding); per employee, food not prepared or portioned today. Food stored in cooler overnight. Food was discarded. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table in kitchen, Beef (127°F - Hot Holding); per employee, food prepared approximately 30 minutes ago. Discussed hot holding temperatures with staff. Food was removed from steam table and reheated to 201°F.
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.
- Stop sale
- An order that the food can’t be sold or served.