The Meatless Mexican
2801 14 St W, Bradenton, FL 34205 · Mobile Food Dispensing Vehicle · License 5150905
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-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 visitOct 23, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
carne asada (54°F - Cold Holding) Operator moved to colder cooler
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
queso (130°F - Hot Holding) Operator turned back on heat to reheat to 165°F for continued hot holding
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 25ppm, retested at 50PPM) Operator added bleach
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Only one employee helping for the day. Emailed operator reporting agreement
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.