Mauricio's Kitchen
401 S Indiana Ave, Englewood, FL 34223 · Mobile Food Dispensing Vehicle · License 6850515
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 intermediate, 5 basic-20
- Safety score80
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 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
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 beans and chicken in reach in cooler Employee stated the above items had been prepare onsite more than 24 hours prior.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple containers of assorted food in reaching cooler, not properly covered or protected.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler/freezer shelves with rust that has pitted the surface.
Uncleanable knife block in use to store knives.
Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
Observed cooking pot and large handheld immersion blender, both stored directly on the floor under shelving next to door entrance.
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
Observed MFDV has connected graywater pipe to hard plumbed permanent connection leading to septic system at commissary location. Additionally operator has installed cinder blocks to form a raised walkway in front end of food truck leading to door entrance. Cinderblocks are blocking path of food truck for quick mobile removal access.
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.