La Michoacana

5113 SR 674 #112, Wimauma, FL 33598 · Permanent Food Service · License 3919264

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
2 high priority (no follow-up needed), 10 basic (4 repeats); basic violations cost 12 at most
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Sep242026

Routine inspection

12 violations found

First visitSep 24, 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.
12 violations found:
- 2 High priority
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cut cabbage 50°F in reach in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut cabbage 50°F in reach in cooler.
Basic10
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed strawberries over watermelon bowl in reach in cooler.
- 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.
  Scoop handle in peppers.
  Repeat violation
  In-use utensil stored in standing water less than 135°F.
  Ice cream scoops in standing water temped 74°F.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler gasket torn.
  Duct tape used to repair nonfood-contact surface.
  Tape on reach in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Box of plastic cups on floor.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Bathroom door not self closing.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee purse next to food in dry storage.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Repeat violation
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.