M'Xuma Tacos Mexican Grill

42091 Cypress Pkwy B-9, Babcock Ranch, FL 33982 · Permanent Food Service · License 1807571

High-priority violations on 3+ inspections

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Observed: Nonfood-grade containers used for food storage - direct contact with food.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 complaint inspection
3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic (3 repeats)
-28
Administrative complaint on Sep 22
Counts in full until a follow-up finds the problems fixed
-20
Safety score52

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

Inspection history

4 inspections · 5 visits

Latest inspection

Sep222026

Complaint inspection

10 violations found

First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 3 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs over sour cream at prep area Reach in Cooler. Operator relocated the raw shell eggs to the bottom of the shelf. Priority: High Priority
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or
  touched unwrapped single-service items without washing hands. Observed employee wiping hands on their apron at cookline and then engaging in touching clean handles on pots at Stove. Educated the employee to compliance by washing their hands. Priority: High Priority
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Observed: Nonfood-grade containers used for food storage - direct contact with food.
  Observed tortilla chips in nonfood-grade containers. Priority: High Priority
Intermediate2
- Code 31, Handwash sinks and supplies: Observed: Handwash sink not accessible for employee use at all times.
  Observed multiple towels and table blocking the kitchen handwash sink. Operator removed the towels and table to allow clear access to the handwash sink. Priority: Intermediate
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Observed: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 2 foodhandler training certificates expired from SafeStaff. Jorge G. 01/06/2023; Mario P. 11/04/2022. Priority: Intermediate
Basic5
- Code 08, Food protection and cross-contamination: Observed: Food stored on floor.
  Observed whole lettuce heads box on the floor at Walk in Cooler. Operator placed the food item off the floor. Priority: Basic
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Observed: Soiled dry wiping cloth in use.
  Observed soiled dry wiping cloth in use at Make Table. Priority: Basic
- Code 29, Plumbing and backflow prevention: Observed: Standing water in bottom of reach-in-cooler.
  Observed standing water at Make Table against the wall at cookline. Priority: Basic
  Repeat violation
- Code 31, Handwash sinks and supplies: Observed: No handwashing sign provided at a hand sink used by food employees.
  Observed no handwash sign posted at kitchen handwash sink. Priority: Basic
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed unsealed concrete at cookline in front of Reach in Drawers. Priority: Basic
Official report, on the Florida DBPR website

Earlier inspections 3

Sep22026B88Complaint inspection6 violations, 1 high priority No follow-up needed

First visitSep 2, 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.
6 violations found:
- 1 High priority
- 5 Basic
What the inspector cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed cook wiping hands on apron and shirt. Educated cook to not touch cloths of skin during food preparation.
  Fixed on the spotRepeat violation
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bottles of water on floor in kitchen. The operator removed the water from off the floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  The operator removed the knife between equipment.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach-in cooler gasket torn.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in back of kitchen.
  Emailed HR Form 5030-211 Spanish Handwashing Sign.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Repeat violation
Official report, on the Florida DBPR website

Aug262026F33Complaint inspection15 violations, 7 high priority Administrative complaint

First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 7 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Observed produce (cut yellow squash and cut carrots) in container on storage rack with mold like substance on them. The manager discarded the yellow squash and carrots.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed corn salsa (47°F - Cold Holding); salsa (48°F - Cold Holding) in reach-in cooler across from cook line. The manager moved corn salsa and pico into walk-in cooler. Observed ground beef (47°F - Cold Holding) and pinto beans (47°F - Cold Holding) in walk-in cooler. The manager discarded ground beef and pinto beans.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed clam chowder (112°F - Hot Holding); tortilla soup (109°F - Hot Holding) in steam table. The manager had both items placed on stove top to reheat. See Reheating Temperatures.
  Fixed on the spot
- 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.
  Observed raw chicken and raw beef over raw shrimp and raw salmon in reach-in cooler across cook line. The cook moved the raw chicken and raw beef on bottom shelf beside each other under the raw salmon and raw shrimp.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
  Observed packaged raw beef and packaged raw pork in same container in walk-in cooler. The manager placed the raw beef and raw pork in separate containers.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed cook completing different tasks washing dishes and handling ready to eat food without changing gloves. Educated cook and observed cook wash hands at handwashing sink with soap and hot water.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed cook touching aprons and pants during food preparation.
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products reach-in in back of kitchen in storage area.
- Code 27, Water source: Hot water supply not maintained during peak periods.
  Observed hot water temperature 123°F during inspection.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed utensils in handwashing sink on cook line. The cook removed utensils from handwashing sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/. The Certified Food Manager arrived during Inspection.
  Fixed on the spot
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair Observed reach-in cooler gasket torn.
  Repeat violation
  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 stand up reach-in cooler in back of kitchen ambient temperature 45°F.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler reach-in-cooler across from cook line.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Repeat violation
Official report, on the Florida DBPR website

Aug242026C73Complaint inspection17 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 6 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  See Complaint Report.
- 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.
  See Complaint Report.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Duct tape used to repair nonfood-contact surface.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine not operational.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler across from cook line.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 3 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (48°F - Cold Holding); raw steak (49°F - Cold Holding); raw ribeye steak (49°F - Cold Holding); raw grouper (47°F - Cold Holding) in reach-in cooler under cook line. The manager is placing all raw products on ice and moving into walk-in cooler.
  Fixed on the spot
- 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.
  Observed raw chicken over raw shrimp in reach-in cooler across from cook line. The manager moved the raw chicken beside the raw shrimp.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed bottles of medication pain relief, atorvastain and salmon oil above prep sink in back of kitchen. The bottles of medication was removed.
  Fixed on the spot
Intermediate3
- 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.
  Observed beef and pork not date marked in walk-in cooler. The manager date marked beef and pork during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed container of sanitizer in handwashing sink in back of kitchen. The operator removed the container of sanitizer.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled in dishwashing area.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of rice and beans not labeled.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and beans.
  The manager removed scooper from containers.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  The knife was removed from in between steam table and prep table.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach-in cooler across from cook line gasket torn.
  Duct tape used to repair nonfood-contact surface.
  Observed black duct tape on microwave holder on cook line.
  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 reach-in cooler on cook line ambient temperature 47°F
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board on cook line.
  The wiping cloths was removed from under cutting board.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler across from cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.