Mexygo Ranch
12855 N Kendall Dr, Miami, FL 33186 · Permanent Food Service · License 2335845
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection3 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic-30
- Safety score70
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 visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in freezer Raw beef over cooked beef and chicken.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef stored below raw chicken on cart in walk in cooler. Operator removed raw beef from below raw chicken during time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 100ppm). Employee corrected concentration ofTriple Sink (Quaternary 200ppm).
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed garbage blocking hand wash sink. Operator removed garbage from in front of hand wash sink.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Dulmar M., Fedora V., and Evelyn R engaging in food preparation with expired food handler certificates 08/28/26.
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cut tomato in walk in cooler uncovered.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on plastic container above three compartment sink.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth at cook line not stored in sanitizing solution. Operator discarded wiping cloth during time of inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation at dust on fan cover in walk in cooler. Observed accumulation of food debris at gasket in reach in cooler at cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed inverted pots not inverted to the left of cook line.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed to go containers not inverted across from cook line. Employee inverted to go containers properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed accumulation of grease on floor at cook line behind ovens.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tile soiled through out preparation area.
Floor soiled/has accumulation of debris.
Observed food debris on floor at preparation area.
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.
Observed cellphone on preparation table across from cook line. Operator removed cellphone from preparation table.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.