Mingo's Market BBQ
275 New Market Rd E, Immokalee, FL 34142 · Permanent Food Service · License 2103492
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 6 routine inspection1 high priority (no follow-up needed), 9 basic (3 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 6, 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.
10 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.
Observed raw ground beef stored above raw pork in the walk in cooler.
Basic9
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.
Observed scoop handle in contact with sugar at the front counter. Operator moved scoop.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed knife block. In use in the kitchen area by the reach in glass door refrigerator.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed no handle plastic container used as a scoop on the cornmeal. In the kitchen area. Operator removed cup.
Fixed on the spot
Equipment in poor repair.
Observed gasket on the glass door reach in cooler next to the fryer torn.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up in the reach in chest freezer.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed restroom doors not tight closing.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.observed floor tiles damaged next to 3 compartment sink.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop store with mop head in mop bucket in the water.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed co2 tanks in the storage area not secured.
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.