Mexican Cuisine
Last inspected: Feb 2, 2026
25
Score
Mexican Cuisine appears in inspection records eight times, starting in 2022. Mexican Cuisine was last inspected on Feb 2, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
That's lower than the typical Palm Bay restaurant, which scores around 76. This restaurant has more on its record than most do.
8
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.
View 18 violations
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 - 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
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
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
25
Dec 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large Reach in freezer gasket and rim soiled. Small reach in freezer gasket soiled. - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
23-03-4
95
Sep 30, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Five employees on site and no proof of training on site. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice maker water filter has no date markings. - From follow-up inspection 2025-09-30: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Two missing in kitchen. - From follow-up inspection 2025-09-30: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large Reach in freezer gasket and rim soiled. Small reach in freezer gasket soiled. - From follow-up inspection 2025-09-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light not bright enough to see items in freezer. - From follow-up inspection 2025-09-30: **Time Extended**
38-04-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice maker soiled interior. - From follow-up inspection 2025-09-30: **Time Extended**
22-20-5
67
Sep 29, 2025
Routine - Food
6 critical violations. 9 major violations. 14 minor violations.
View 29 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 11 tuna and 1 amber jack, 5lbs of tuna, 1 tilapia, and 6 escolar all found thawed in packaging that states remove before thawing.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse above 41f. fried crab sticks (55F - Cold Holding); soft shell crab (55F - Cold Holding); fried sweet potatoes (55F - Cold Holding); spring rolls (55F - Cold Holding); fried mushrooms (55F - Cold Holding); fried chicken (55F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Placed in make table cooler on top of other tins. soft shell crab (55F - Cold Holding); fried sweet potatoes (55F - Cold Holding); spring rolls (55F - Cold Holding); fried mushrooms (55F - Cold Holding); fried chicken (55F - Cold Holding) **Warning**
03A-02-5
High Priority - Live, small flying insects found 8 flying near trash in kitchen. 18 found in wood container at triple sink. 26 total. All insects were on trash and near deck drains not on food contact surfaces. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with unwashed produce. Raw animal food over unwashed vegetables. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Drill in sink , on back wall. Drain line from ice maker going into hand wash sink on side. **Corrected On-Site**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Fake crab meat identification with a c verse k: #32#79#s12 **Warning**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spice tuna salad Sushi Bar Appetizer section: #10#12#13#14#15#16#18#19 Sushi section: #35#42#43#45#46#47#48#50#52#53#54#55#57#58#59#60#80 Chef special rolls no indication of which rolls are cooked and which are not, the key has no markings. Sushi bar menu for lunch raw fish not identified in sushi or appetizer sections. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food Manager not on site with more than four employees
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Five employees on site and no proof of training on site. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. At hand wash sink in sushi bar. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Radish and shredded lettuce in walk in cooler not date marked.
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice maker water filter has no date markings.
29-28-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at hand was sink near triple sink. **Corrected On-Site**
27-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor near ice maker. **Corrected On-Site**
21-44-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice maker soiled interior.
22-20-5
Basic - Ceiling tile missing. Two missing in kitchen.
36-36-4
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. 8 tuna and 1 amber jack thawed in packaging. Five lbs slab of tuna, escolar and tilapia still in packaging and thawed.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employees drinks on make table. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Medicines stored above make table. **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Plate cracked and discarded by manager. **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Ginger on floor at sushi bar. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream and rice scopes in room temperature water of 82f. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large Reach in freezer gasket and rim soiled. Small reach in freezer gasket soiled.
23-03-4
Basic - Reuse of single-service or single-use articles. Raw fish box used for fruit storage. **Corrected On-Site**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. Covers stored not inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Tempora flakes stored on rack uncovered. Unwrapped cheese cake in reach in freezer. Ice cream uncovered in reach in freezer. **Corrected On-Site**
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light not bright enough to see items in freezer.
38-04-4
8
Feb 24, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
90
Dec 7, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For green hose in the dish washing area. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Gaskets torn on the 2 cook line coolers. Walk in freezer door in disrepair. **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
14-11-5
78
Feb 28, 2023
Routine - Food
9 critical violations. 7 major violations. 8 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded chicken made yesterday found at 48F to 51F **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed on hair restraint, applied gloves without washing hands **Warning**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Server cutting lemons bare handed **Warning**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked pork in the walk in cooler. Raw chicken over open bag of plantains in reach in cooler. Corrective action taken. **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in the walk in freezer. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table hot hold refried beans and rice hot hold less than 135F recommended to reheat to 165F **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For green hose **Warning**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm **Warning**
41-27-4
Intermediate - Can opener blade heavily soiled. **Warning**
22-02-4
Intermediate - Equipment drain line draining into handwash sink. **Warning**
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line and bar **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line **Warning**
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook in kitchen and 2 servers **Warning**
53B-13-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning**
16-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Peg boarded used for utensils. **Warning**
14-47-4
Basic - Stored cooked tamales not covered in the walk in freezer. **Corrective Action Taken** **Warning**
08B-12-5
Basic - Walk in freezer door in disrepair and gasket broken. **Warning**
14-11-5
Basic - Wet mops not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at the front line 0 ppm **Warning**
21-07-4
9
Sep 13, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-09-13: Manager Sandra Reyes didn't realize that all employees needed to be certified with food handler cards. She has the books just didn't understand. Time extended 30 days to get employees certified. May have to purchase more food handler books **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation** - From follow-up inspection 2022-09-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in cooler. Cos Bottom reach in freezer. Cos - From follow-up inspection 2022-09-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler - From follow-up inspection 2022-09-13: **Time Extended**
14-17-4
78
Frequently Asked Questions
When was Mexican Cuisine last inspected?
The most recent health inspection at Mexican Cuisine on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Mexican Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Mexican Cuisine.
How does Mexican Cuisine compare to other restaurants in Palm Bay?
Mexican Cuisine most recently scored 25 out of 100, which is lower than the Palm Bay average of 76.
Has Mexican Cuisine's inspection record improved over time?
Yes. Recent inspections at Mexican Cuisine have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mexican Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mexican Cuisine inspected?
Based on the inspection history on file, Mexican Cuisine is inspected around two times per year on average.
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