Mi Pueblo Restaurant

10910 W Flagler St, Miami, FL 33174 · Permanent Food Service · License 2321961

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority, repeat · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 9 basic (6 repeats); basic violations cost 12 at most
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Sep102026

Routine inspection

13 violations found

First visitSep 10, 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:
- 3 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cooler drawers , raw beef (70°F - Cold Holding); raw chicken (65°F - Cold Holding) Placed 2 hours ago, cooler was disconnected accidentally. Operator placed foos items inside walk in freezer for rapid chill, connected cooler.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed hose connected under prep table, next to 2 compartment sink.
  Repeat violation
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitizer bucket, Sanitizer Bucket (Chlorine 200+ppm) Operator discarded solution and prepared new ones, Sanitizer Bucket (Chlorine 100ppm);
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed all purpose cleaner spray bottle, no labeled. Operator labeled spray bottle bottle.
  Fixed on the spot
Basic9
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in water at 124°F. Cook placed utensils on top of stove to heat up.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed inside walk in cooler and freezer rusted shelves.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of cooler and walk in cooler, soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed on hallway by ice machine.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed at kitchen. Hood filters soiled.
  Repeat violation
  Ceiling tile missing.
  Observed above dish machine and above drain boards.
  Repeat violation
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed above ware washing area, lights no shield.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Repeat violation
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed at kitchen, small Frye not under hood suppression system
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.