Mi Fondita Cafeteria Restaurant
Last inspected: Nov 12, 2025
43
Score
Mi Fondita Cafeteria Restaurant has been inspected 14 times since 2022. On Nov 12, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Hollywood restaurant, which scores around 75. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
43
Jul 30, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
41
Jan 3, 2025
Routine - Food
No violations found.
100
Jan 2, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. In kitchen True reach in cooler, bags of raw chicken on shelf above container of unwashed raw peppers and whole head lettuce. Manager removed chicken to appropriate freezer. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. 2) In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. See stop sale. Top shelf of unit completely full and blocking air flow to rest of unit. **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight. See stop sale. **Warning**
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple small containers of prepared foods in kitchen glassfront cooler not date marked. Per manager all made over last 4 days. Manager added date marks. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager relabeled as degreaser. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in bulk container of rice. Manager removed bowls. **Warning**
14-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen glassfront cooler missing ambient thermometer. **Warning**
05-09-4
Basic - Water draining onto floor surface. Condensation drain line from kitchen glassfront cooler off fitting at drain line and going straight to floor and causing main drain line to leak from fitting onto floor. Employee reconnected line to fitting. **Corrected On-Site** **Warning**
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers of prepared foods in kitchen glassfront cooler not labeled as to contents. **Repeat Violation** **Warning**
02D-01-5
37
Oct 15, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hole in or other damage to wall. 1) Hole in wall below and to right of kitchen hand sink behind prep table exposing interior of wall structures and going through to bar in dining room. 2) Hole created around filter at a/c intake in dining room due to cover missing from intake. - From follow-up inspection 2024-10-15: Observed at callback inspection same. Holes patched and sealed from kitchen through to bar. Cover not replaced over a/c intake in dining room. **Time Extended**
36-24-5
95
Oct 14, 2024
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on back of hand sink in kitchen. Manager unable to kill as roaches went into wall behind seal of sink.
35A-05-4
High Priority - Toxic substance/chemical improperly stored. Germicidal cleaner and degreaser bottles on shelf with wine bottles at far end of bar. Employee removed both bottles. **Corrected On-Site**
41-10-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer. **Repeat Violation**
05-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen in front of cook line have heavy dust buildup. **Repeat Violation**
36-34-5
Basic - Dead roaches on premises. 1) Observed 1 dead roach on table behind tortilla chip cabinet in kitchen. 2) Observed 1 dead roach on floor at far end of bar in dining room. Employee removed both and cleaned both areas. **Corrected On-Site**
35A-03-4
Basic - Floor area(s) covered with standing water. Floor in kitchen has areas of standing water not properly dried after mopping.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor behind fliptop and cook line in kitchen has food debris buildup.
36-01-4
Basic - Hole in or other damage to wall. 1) Hole in wall below and to right of kitchen hand sink behind prep table exposing interior of wall structures and going through to bar in dining room. 2) Hole created around filter at a/c intake in dining room due to cover missing from intake.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in top of microwave cabinet.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Quart container of oil at cook line not labeled. **Repeat Violation**
02D-01-5
47
Sep 17, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer in back of kitchen, containers of frozen soup with no date marks when prepared. **Warning** - From follow-up inspection 2024-09-17: Observed at callback inspection same. **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer. **Warning** - From follow-up inspection 2024-09-17: Observed at callback inspection same. **Time Extended**
05-06-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of cook line soiled with dust buildup. **Warning** - From follow-up inspection 2024-09-17: Observed at callback inspection same. **Time Extended**
36-34-5
78
Sep 16, 2024
Routine - Food
8 critical violations. 4 major violations. 5 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. See stopnsale. **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling dirty pans and proceeded to repack tortillas without first washing hands. Reviewed with manager and employee proper procedures for hand washing. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. In True reach in cooler, tortillas in standard printed to go bags. Employee removed and placed in correct food safe bags. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. In True reach in cooler at back of kitchen, bowl of raw chicken on top shelf above open containers of raw vegetables. Manager moved chicken to bottom of opposite side of cooler. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, containers of raw prepped chicken and steak on shelf above containers of house red and green salsas. Employee rearranged cooler for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. 2) In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today. See stop sale. 2) On fliptop cutting board under no temperature control, butter (63F - Cold Holding). Per manager prepped/opened at 8:00am. Manager placed in fliptop cooler to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen tabletop steam well, rice (121-145F - Reheating 2.5 hrs); beans (148F - Reheating 2.5 hrs). Manager placed both items on stove to rapid reheat to 165F for proper reheating and hot holding. Second temperatures - rice (176F); beans (181F) **Corrected On-Site** **Warning**
03E-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen glassfront cooler, house salsa rojo 59F at 9:35am (prepared cooling since 8:00am) to 55F at 10:25am. Based on the times and temperatures salsa will not reach 40F in 4 hrs. Employee separated salsa into smaller containers and placed in reach in freezers to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer. **Warning**
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer in back of kitchen, containers of frozen soup with no date marks when prepared. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor under triple sink. Employee marked as degreaser. **Corrected On-Site** **Warning**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of cook line soiled with dust buildup. **Warning**
36-34-5
Basic - Ice scoop handle in contact with ice. At front counter, ice scoop laying on ice with handle making contact. Employee removed scoop and properly store with handle out of ice. **Corrected On-Site** **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fliptop cooler doors have food debris buildup. **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. In True reach in cooler in back of kitchen, containers of cooked shrimp and house guacamole at proper temperatures no covered. Manager covered with foil. **Corrected On-Site** **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled. Employee labeled. **Corrected On-Site** **Warning**
02D-01-5
16
Jan 19, 2024
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef inside Frigidaire freezer in kitchen. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - 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 degrees Fahrenheit. True glass front cooler in cook line ; Cooked chicken 50F( cold Holding) . Per cook , cooked chicken in cooler overnight,. See stop sale Foods not prepared or portioned today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True glass front cooler in cook line ; Cooked chicken 50F( cold Holding) . Per cook , cooked chicken in cooler overnight,. See stop sale Foods not prepared or portioned today.
03A-02-5
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cardboard used to line food-contact shelves in Frigidaire freezer in kitchen. Operator removed **Corrected On-Site**
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair above true cooler ( vegetable cooler) in storage area.
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom. Restroom is ( unisex).
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator cup with coffee on top sandwich cutting board in cook line. Operator moved **Corrected On-Site**
12B-07-4
Basic - Gaskets torn or disrepair in true reach in cooler( vegetable cooler) in kitchen. **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees in unisex restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line.
23-03-4
Basic - Opened employee beverage( bottle water ) in true reach in cooler with food to be served to customers in kitchen. Operator removed **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind flat grill in cook line.
36-27-5
35
Nov 21, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-11-21: No manager certification provided **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-11-21: **Time Extended**
53B-13-5
82
Nov 20, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in cook line ; Salsa (46F - Cold Holding); raw chicken (50F - Cold Holding); raw. beef (48F - Cold Holding); raw pork (47F - Cold Holding), blend cheese (47F - Cold Holding). Per manager, equipment gaskets were being installed less than 4 hours ago and door was left opened. Operator moved foods to another reach in cooler to quick chill. Foods not prepared or portioned today. **Repeat Violation** **Warning**
03A-02-5
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 stored over raw beef inside ge freezer in kitchen. Operator moved raw beef to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
08A-17-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedure to manager. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. Emailed reporting agreement to manager. **Warning**
11-26-1
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. **Warning**
53B-13-5
Basic - Equipment in poor repair. Gaskets torn or disrepair in true reach in cooler in kitchen. **Repeat Violation** **Warning**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Bag of onions on floor in cook line. Operator elevated **Corrected On-Site** **Warning**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80F, operator placed on flat grill to facilitate proper holding temperature. **Corrected On-Site** **Warning**
10-07-4
Basic - Working containers of food ( salt ) removed from original container not identified by common name in cook line. Operator labeled salt. **Corrected On-Site** **Warning**
02D-01-5
37
Jun 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. 1) gasket worn out and falling apart in reach in cooler under cook line flip top. 2) Observed gasket torn in True 2 doors glass reach in. **Repeat Violation** **Warning** - From follow-up inspection 2023-06-21: Reach in cooler under flip top replacement with new one - Complied. Reach in glass cooler- same **Time Extended**
14-11-5
95
Jun 19, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
58
Oct 21, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
50
Frequently Asked Questions
When was Mi Fondita Cafeteria Restaurant last inspected?
The most recent health inspection at Mi Fondita Cafeteria Restaurant on file is from Nov 12, 2025. The public record contains 14 inspections in total.
What is the most common violation at Mi Fondita Cafeteria Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Mi Fondita Cafeteria Restaurant.
How does Mi Fondita Cafeteria Restaurant compare to other restaurants in Hollywood?
Mi Fondita Cafeteria Restaurant most recently scored 43 out of 100, which is lower than the Hollywood average of 75.
Has Mi Fondita Cafeteria Restaurant's inspection record improved over time?
Yes. Recent inspections at Mi Fondita Cafeteria Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Mi Fondita Cafeteria Restaurant 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 Mi Fondita Cafeteria Restaurant inspected?
Based on the inspection history on file, Mi Fondita Cafeteria Restaurant is inspected around five times per year on average.
Nearby Restaurants