Mexi Rican Cuisine y Algo Mas LLC
310 SE 3 St, Ocala, FL 34471 · Mobile Food Dispensing Vehicle · License 5250863
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 Aug 1 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
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 1, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in reach-in cooler next to cook line grill: pork (46°F - Cold Holding). Manager placed pork in reach-in freezer to reduce temperature to 41°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs stored over sour cream in reach-in cooler next to cook line grill. Manager placed eggs on bottom shelf.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Salsa cooled 0°F in ten minutes. Manager placed bag of ice in salsa to reduce temperature to 41°F.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Container of pork stored in reach-in cooler next to cook line grill. Manager placed lid on container.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster posted. Inspector provided operator with choking poster.
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.