Micheladas y Mariscos EL Doctor
1220 Sanford Avenue, Sanford, FL 32771 · Permanent Food Service · License 6900038
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority, 4 intermediate (1 fixed on the spot), 7 basic-36
- Extension granted on Sep 25Counts in full until a follow-up finds the problems fixed-3
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic3
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
Storage area not maintained clean and organized.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-reach-in cooler: cheese 47°F, guacamole 47°F, sour cream 55°F, tripe 48°F
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw chicken stored over raw beef
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-1 live, small flying insect over trash can in cookline area
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-handwash sink used to store plastic pitcher, operator removed
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -2 prep tables added, stand mixer added, steam table added, and two chest freezers added
Code 55, Automatic gratuity notice: Establishment charging 3.8% credit card processing fee without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-bottles of sauce stored on the floor in the dry storage area
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-shelf underneath flat-top grill
Code 25, Single-service items: Single-service articles improperly stored.
-open case of hinged trays on the floor
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
-a large accumulation of unused equipment in side storage area
Storage area not maintained clean and organized.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall behind cooking equipment
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.