Antojitos de MI Tierra Hidalguense
213 N Center St, Pierson, FL 32180 · Permanent Food Service · License 7407389
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (no follow-up needed), 5 basic-11
- Safety score89
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 4, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. -cooked beef 72°f and cheese 71°f in silver refrigerator. In cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cooked beef 72°f and cheese 71°f in silver refrigerator. In cooler overnight.
Basic5
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled.
-floor fan in kitchen soiled with grease, dust. -hand washing sink soiled. -shelving in dry storage area soiled.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Code 36, Floors, walls, ceilings and ventilation: Walls in kitchen soiled with food debris.
Floor soiled.
-grease under 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.
- Stop sale
- An order that the food can’t be sold or served.