Olmeca Express
5648 State Rd 674, Wimauma, FL 33598 · Mobile Food Dispensing Vehicle · License 3954339
What drove the grade
Original container of toxic substance or chemical does not bear the manufacturer's label.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 intermediate (1 fixed on the spot), 5 basic (1 repeat)-11
- Safety score89
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 visitSep 17, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Bleach bottle in hand wash sink. Removed at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Bug spray label completely missing.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of sugar not labeled.
Repeat violation
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 sugar, removed at time of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink in reach in cooler.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket not inverted.
Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
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.