Mi Mexico Mexican Restaurant

4600 S Atlantic Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7406213

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 10, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 3 intermediate, 8 basic
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Jul102026

Routine inspection

15 violations found

First visitJul 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.
15 violations found:
- 4 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Cut tomatoes 6/28
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Out and returned to cooler: Chicken 46°F,steak 52°F Corrective action: operator discarded
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Queso dip cooling in 5 gallon plastic covered container 52f in the middle in walk in cooler overnight.
  Repeat violation
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Gallons of milk Horchata Poblano peppers
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - Can opener blade - interior gasket of reach in cooler on the cookline
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  - Clear spray bottle under the three compartment sink in the bar - Hanging off three compartment sink in the kitchen
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Frigidaire
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Avocado
- Code 10, In-use utensils properly stored: Chip scoop handle in contact with chips
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Bottom prep shelf
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic cups
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Cookline
- 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.
  Cell phone prep area
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Hammer drill stored on top of bags of onions
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.