Mi Viejo Mexican Restaurant
530 S Fletcher Ave, Mayo, FL 32066 · Permanent Food Service · License 4400071
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 intermediate (1 repeat), 8 basic-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 25, 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
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Flan prepared 8/20 has not date mark.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Cutting board on flip-top make table stained in kitchen.
Repeat violation
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of food removed ( sugar ) from original container not labeled with name of contents. Container was labeled.
Fixed on the spot
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Flan prepared at the establishment and available as a grab and go item in reach in cooler located in front of the counter.
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of cooking oil and drinks on floor.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Handle of ice scoop touching ice at server station. Handle removed
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Clean ware items stored next to cookline handwash sink and are subject to splash when using handwash sink
Code 25, Single-service items: Single-service articles improperly stored.
Box of cups and lids on floor
Code 32, Restrooms: Toilet/urinal not flushing/functioning properly.
Out of Order Sign on urinal in men's room
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.
Soiled apron hanging on clean ware rack. Apron removed
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.