Malinche Mexican Cuisine
3250 Bonita Beach Rd SW Ste 202, Bonita Beach, FL 34134 · Permanent Food Service · License 4607608
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection5 high priority (fixed by the Oct 21 follow-up), 5 intermediate, 6 basic-36
- Safety score64
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 visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Lard in walk in cooler has blue metal flakes from shelving in food itself. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Salmon and tilapia fully thawed in sealed package in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In walk in cooler multiple items exceeding 7 day period . Tamales dated 10/9 Cooked chorizo dated 9/22 , cooked chile rellenos dated 10/7 , today is 10/19
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler multiple items exceeding 7 day period . Tamales dated 10/9 Cooked chorizo dated 9/22 , cooked chile rellenos dated 10/7 , today is 10/19
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact food .
4 trash bags filled with empanadas in walk in feezer
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
12 flying insects flying around by handwashing sink in smoothie making area next to restaurant thermostats.
Intermediate5
Code 03, Food out of temperature: Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
Operator states chicken is not being cooked to 165°F and cooled for later cooking, observed at time of inspection. Discussed and emailed operator non continuous cooking form .
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener on prep table is soiled with food debris. Food debris on knifes hanging on magnetic strip.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Two handwashing sinks without paper towels in kitchen
No soap provided at handwash sink.
Handwashing sink by dish washing machine had no soap .
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple bottles containing chemicals not properly labeled by mop sink area
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Salmon and tilapia fully thawed in sealed package in walk in cooler
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Water bottle next to guacamole on prep table.unenclosed drink in chemical rack next to prep table.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Shelves are rusted and flaking off.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Multiple cooking utensils stored up right on kitchen prep area
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Mens bathroom in dinning area has no handwashing washing sign.
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.keys and cell phone stored on utensil rack in kitchen. operator moved personal belongings .
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.
- Stop sale
- An order that the food can’t be sold or served.
Safest restaurants in Bonita Beach
No other A-grade restaurants in Bonita Beach yet.