Antojitos Mexicanos

936 S US 1, Fort Pierce, FL 34950 · Permanent Food Service · License 6603041

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 1 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
3 high priority (fixed by the Oct 1 follow-up), 5 intermediate (2 fixed on the spot), 4 basic (1 repeat)
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Black 2 door reach in cooler continue to leak condensation. Operator stated maintenance will look at it at night
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Raw Pork intestines, raw beef, cooked empanadas
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw pork intestines cold holding 55°F, raw whole chicken cold holding 55°F
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Empanadas made day before cold holding 48°F
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Container with red lid no date mark operator stated thawed day before.
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  Coloring at 0PPM changed water and Corine at 50PPM
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on prep table soiled
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Supplied by operator
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Clear bottle containing bleach
Basic4
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Raw vegetables and other food products in 2 door reach in cooler that has active condensation dripping from ceiling. All food covered.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Dumped by operator replaced utensil
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Black 2 door reach in cooler has heavy condensation, temperature reading 57°F. 3 door prep table ambient temperature reading 43°F multiple soiled gaskets on food cold storage units.
- 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.
  Multiple employees food items stored throughout 2 door reach in cooler. Notified to move to one area and label employee only.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.