Mexico City Street Food

855 Mason Ave, Daytona Beach, FL 32117 · Permanent Food Service · License 7406496

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Oct 9, 2026 (4 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 9 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
6 high priority (4 fixed by the Oct 9 follow-up, 2 fixed on the spot), 3 intermediate, 15 basic (1 repeat); basic violations cost 12 at most
-39
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 visits

Oct82026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 7 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Interior of ice machine soiled.
  More time given
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile shows water damage in kitchen.
  More time given
Official report, on the Florida DBPR website
First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 6 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. chorizo 48°f, beef 52°f, pork 51°f, chicken 45°f in reach in cooler drawer at cookline. All items in cooler overnight.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -birria soup in reach in cooler dated 09/29.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  chorizo 48°f, beef 52°f, pork 51°f, chicken 45°f in reach in cooler drawer at cookline. All items in cooler overnight.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. -bartender squeezing limes with bare hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Fixed on the spot
  Warewashing sanitizing solution exceeding the maximum concentration allowed.
  -quaternary sanitizer exceeds 500ppm.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -accumulation of old food debris inside blender stored in back kitchen area.
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Basic15
- Code 08, Food protection and cross-contamination: Containers of margarita mix stored under soap dispenser.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Reach-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of ice machine soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -heavy accumulation old food debris on blender base on storage shelf in back kitchen.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe under handwash sink by back door.
  Standing water in bottom of reach-in-cooler.
  Fixed on the spotRepeat violation
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  -unused equipment stored on top of freezers.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and mold like substance in back kitchen next to walk in cooler.
  Ceiling tile shows water damage in kitchen.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.