Cocteles y Paletas EL Mexicano
293 SW Bryant Ave, Fort White, FL 32038 · Mobile Food Dispensing Vehicle · License 2250149
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection2 high priority (fixed on the spot), 2 intermediate, 1 basic-13
- Complaint after follow-up on Jul 28Counts in full until a follow-up finds the problems fixed-20
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach-in cooler next to fryer: #sour cream 48°F, cheese 47°F. Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41°F.
Fixed on the spot
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in reach-in cooler next to cook line: sour cream (49°F - Cold Holding); lettuce (46°F - Cold Holding); tomatoes (44°F - Cold Holding); cheese (46°F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to another cooler to reduce temperature to 41°.
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.
Employee opened pass-through window and proceeded to handle cut melon without changing gloves and washing hands. Manager had employee wash hands and change gloves.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Establishment has no thermometer to take temperatures of cold items.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test strips available.
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table next to back door. Employee employee drink to front of vehicle.
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.