Viejo Amigo Mexican Restaurant
2193 NW 11 Dr, Chiefland, FL 32626 · Permanent Food Service · License 4800577
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection4 high priority (3 fixed by the Aug 24 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate, 2 basic-24
- Administrative complaint on Aug 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- 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 visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
The following items and cold holding temperatures in the reach-in Cooler next to hand sink : Rice 50°F; refried Beans 100°F; raw Beef 76°F, all the items had been prepared the night before and held in the reach in cooler overnight
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
The following items and cold holding temperatures in the reach-in Cooler next to hand sink : Rice 50°F; refried Beans 100°F; raw Beef 76°F, all the items had been prepared the night before and held in the reach in cooler overnight
Repeat violationAdministrative complaint
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
Reheating rice in microwave and not covered.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm chlorine. employee primed dishmachine and dishmachine showed 50ppm Chlorine
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on flip-top make table with mold like substance in kitchen.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All (two)food handler certificates expired, and two employees hired more than 60 days with no food handler certificates
Basic2
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Employee placed cups to be rewashed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall above cove molding next to ice machine
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.