Mesa's BBQ

1125 W 29 St, Hialeah, FL 33012 · Permanent Food Service · License 2325441

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

13 violations found

First visitSep 28, 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.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked pork (128°F - Hot Holding); mashed plantains (125°F - Hot Holding); on steam table at front counter, as per operator less than 1 hour. Operator proceeded to reheat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw steak stored above cooked pork on shelves at walk in cooler.
Intermediate3
- 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.
  Observed cooked lamb and pork in standing unit at kitchen area prepared onsite and held more than 24 hours not properly date marked. Operator dated.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or.
  No quaternary test strips available.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degreases spray bottle not identified with common name at storage area.
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed plantains (frozen) next to fryer at kitchen area, operator moved to walk in cooler.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed multiple cooked pork trays not covered at walk in cooler/freezer.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensil in standing water at 129° at front counter. Operator discarded.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at preparation area, operator removed.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed multiple wiping cloths throughout kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled with food debris shelves at "pork" walk in cooler.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed slow draining on hand wash sink next to fryer at kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed at walk in cooler / freezer.
Official report, on the Florida DBPR website

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.