Mi Cabana
Last inspected: Jan 12, 2026
78
Score
Going back to 2022, Mi Cabana has seven inspections in the public record. The most recent visit was on Jan 12, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to five violations before.
“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing four times across the record.
Among West Melbourne restaurants, this is a fairly standard result. On the whole, the file is mixed but not concerning.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Ice scoop handle in contact with ice. At bar ice scoop handle in ice. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Two of three restrooms missing hand wash signs. Provided to operator. **Corrective Action Taken**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on husk stored with ready to eat foods in make table. **Corrected On-Site**
08B-17-4
78
Sep 2, 2025
Routine - Food
1 critical violation. 5 major violations. 16 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 44f. placed in freezer for rapid chill. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Soda fountain nozzle at bar soiled. Can opener soiled. Chilled drink glass storage soiled on bottom. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used for wetting cleaning rag. Other sink used as dump sink. Educated **Corrected On-Site**
31A-11-4
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. Adrian and Fernando have training but unable to provide proof.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef and shrimp cooked and stored cold holding, not label. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled windex and fabulous cleaners not labeled. **Corrected On-Site**
41-17-4
Basic - Ice scoop handle in contact with ice. Scope in ice at the bar. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Stored under stove top on oven handle. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting boards at both chicken and pork stations. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves soiled with debris. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under hot holding soiled with dried food drippings.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pans stored with old labels. **Corrected On-Site**
16-46-4
Basic - Stored food not covered. Chips stored in large gray containers without lids installed. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour containers in back of kitchen not labeled.
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cold holding at prep area. Make table
05-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to get salt from container. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handle on cold holding door soiled. Reach in cooler has soiled handles and bottom area of cooler. **Corrected On-Site**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks stored in back of kitchen by soda, not secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged tile at hood fan. Damaged tile above soda syrup.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones stored on food items ( canned tomatoes). **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs and cups wet nesting.
24-08-4
Basic - Hole in or other damage to wall. Several holes in wall by chip storage. No electrical cover on 110 plug opposite side of make table.
36-24-5
23
Apr 1, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hws. - From follow-up inspection 2025-04-01: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar hws, also hws inside kitchen next to walk in cooler. - From follow-up inspection 2025-04-01: Bar hws missing sign **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Apple juice bottles re-used for clarified butter and sauce. - From follow-up inspection 2025-04-01: **Time Extended**
25-32-4
82
Mar 31, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
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 store above raw pork in reach in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employees have not been closing the door when going in and out raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding). Operator will call service to check cooler to verify **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Bar hws.
31B-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottles for servers with fabuloso not labeled in bar area.
41-21-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hws.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in salt **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hws, also hws inside kitchen next to walk in cooler.
31B-04-4
Basic - Reuse of single-service or single-use articles. Apple juice bottles re-used for clarified butter and sauce.
25-32-4
Basic - Wiping cloth sanitizing solution stored on the floor. In bar area. **Corrected On-Site**
21-38-4
45
Oct 18, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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 pork over cooked lamb in freezer. **Corrected On-Site**
08A-17-6
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Found chicken hot holding chicken (130F - Hot Holding), cook rapid reheated to 167F. **Corrected On-Site**
03B-15-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled with chemicals inside.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Duffel bag, backpack and jacket on soda bib rack. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at all hand sinks bar area, kitchen and wait staff area.
31B-04-4
58
Feb 6, 2024
Food-Licensing Inspection
No violations found.
100
Sep 7, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Marinara 120f, reheated to 165f **Corrective Action Taken**
03E-03-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrective Action Taken**
12A-13-4
Basic - Equipment in poor repair. Gaskets on low boy refrigerator.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook replaced water 160f **Corrected On-Site**
10-07-4
64
Frequently Asked Questions
When was Mi Cabana last inspected?
The most recent health inspection at Mi Cabana on file is from Jan 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Mi Cabana?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Mi Cabana.
How does Mi Cabana compare to other restaurants in West Melbourne?
Mi Cabana most recently scored 78 out of 100, which is about the same as the West Melbourne average of 76.
Has Mi Cabana's inspection record improved over time?
No. Recent inspections at Mi Cabana have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Mi Cabana means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mi Cabana inspected?
Based on the inspection history on file, Mi Cabana is inspected around two times per year on average.
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