Mexican Cuisine
Last inspected: Feb 2, 2026
25
Score
Mexican Cuisine is a Mexican / Latin located at 1153 Malabar Road Ne Unit 18-22, Palm Bay, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
6
Inspections
3
Critical latest
4
Major latest
11
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
25
Sep 29, 2025
Routine - Food
6 critical violations. 9 major violations. 14 minor violations.
8
Feb 24, 2025
Food-Licensing Inspection
2 minor violations.
90
Dec 7, 2023
Routine - Food
1 critical violation. 2 minor violations.
78
Feb 28, 2023
Routine - Food
9 critical violations. 7 major violations. 8 minor violations.
9
Sep 13, 2022
Routine - Food
1 major violation. 3 minor violations.
78
Violations — Feb 2, 2026 Inspection
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Four 8.5lbs of tuna and two 2.2lbs of white tuna pulled to thaw without removing from vacuum sealed packaging. Fish still frozen, educated operators and removed from packaging. **Corrected On-Site**
06-09-1
Basic - Employee eating while preparing food. Employee eating while cooking other food on cook line. **Corrected On-Site**
12B-01-4
Basic - Food stored on floor. Cooking oil stored on floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at kitchen soda fountain and at sushi bar soda fountain. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between counter and make table on cook line. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of fryers. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for drinks and rice scoops stored in 67f water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice cream freezer has soiled gaskets.
23-03-4
Basic - Stored food not covered. Tempora flakes cooled and stored uncovered. Ice cream in chest freezer with no covers. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops not stored to dry in kitchen. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloth used on cook line not in sanitizer bucket. **Corrected On-Site**
21-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, raw chicken, and raw beef stored over noodles, sauces and produce in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Six pieces of cooked shrimp 110f hot holding. Owner discarded and increased temperature settings on crockpot. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Exterior mop sink has no back flow prevention device.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on bar soiled with old syrup.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in back of kitchen had knife sharpener and bolts in it. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No testing kit in kitchen for quaternary sanitizer. Establishment did have chlorine test strips for dish machine.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time plan for butter, garlic and sushi rice. Provided to operators. **Corrective Action Taken**
03F-10-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants