Vargas Mexican Food LLC

8802 N US Hwy 1 Ste 1, Sebastian, FL 32958 · Permanent Food Service · License 4100807

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 6, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 9 basic (2 repeats)
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Aug62026

Routine inspection

12 violations found

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.
12 violations found:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Pickled jalapeño 6 lbs.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Small reach in cooler: small reach in cooler ; beef steak (46°F - Cold Holding); chicken breast (50°F - Cold Holding) operator stated they were in the reach in cooler for one hour, moved to rapid chill. Beef steak second temp 41°F cold holding, chicken breast 48f rapid chill second temp.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Trash can in front of hand wash sink near triple sink, moved.
  Fixed on the spot
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fillet steak in still water thawing in back of kitchen, operator drained water and moved to cooler.
  Fixed on the spotRepeat violation
  Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  Two packages of angus beef slacked in sink partially thawed, still frozen at center. Operator stated they had been in there for approximately 40 minutes. Turned running water on and educated operator.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Frying oil stored on floor back kitchen, moved on top of shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs on oven handle at shin level, moved to wash.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee cooking food no beard guard.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard used to line shelves in reach in freezer located near restroom. Cardboard lining shelves in both reach in freezer located in back room.
  Fixed on the spot
  Equipment in poor repair.
  White upright freezer torn gasket.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plated and other ware on top shelf of prep table not inverted, corrected by flipping them over.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old license posted, from 2026.
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Fire extinguisher on back wall near restroom in red.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.