Mi Mexico Mexican Restaurant
Last inspected: Dec 19, 2025
86
Score
Going back to 2022, Mi Mexico Mexican Restaurant has 16 inspections in the public record. On Dec 19, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded six times.
The city-wide average for New Smyrna Beach sits at 71, putting Mi Mexico Mexican Restaurant on the better side of that line. Overall, the inspection record reads well.
16
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Warning** - From follow-up inspection 2025-12-19: **Time Extended**
35B-03-4
86
Dec 18, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Food Contact Surfaces Clean and Sanitized
FL-22
33
Jul 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep table **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Back storage area freezer **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back and side door **Repeat Violation** **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
35B-03-4
82
Jul 9, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
25
Jan 3, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - back storage area **Warning** - From follow-up inspection 2025-01-02: **Time Extended** - From follow-up inspection 2025-01-03: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Light not functioning. - 2 bulbs out in hood **Warning** - From follow-up inspection 2025-01-02: **Time Extended** - From follow-up inspection 2025-01-03: 1, socket needs to be replaced per operator **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back and side door **Repeat Violation** **Warning** - From follow-up inspection 2025-01-02: **Time Extended** - From follow-up inspection 2025-01-03: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - warewashing area - in the bar, water dripping onto the floor from pipe behind three compartment sink,black buildup on floor and wall **Warning** - From follow-up inspection 2025-01-02: **Time Extended** - From follow-up inspection 2025-01-03: no longer leaking, still soiled **Time Extended**
36-27-5
82
Jan 2, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 46F, server cooler, both. - raw ground beef, 45F; cooked ground beef, 47F; double door cooler - storage room cooler, steak 46F; **Repeat Violation** **Warning** - From follow-up inspection 2025-01-02: Storage room beef 46F Moved from double cooler no tcs in double cooler Counter top coolers salsa 42 F (cold holding); Salsa 48 F (cold holding); sour cream 42 F (cold holding); spicy salsa 44 F (cold holding); **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, residue, or grease. - can opener **Repeat Violation** **Warning** - From follow-up inspection 2025-01-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. - hand sink blocked by table. Near entrance to kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-02: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa **Warning** - From follow-up inspection 2025-01-02: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - warewashing area - in the bar, water dripping onto the floor from pipe behind three compartment sink,black buildup on floor and wall **Warning** - From follow-up inspection 2025-01-02: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back and side door **Repeat Violation** **Warning** - From follow-up inspection 2025-01-02: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Light not functioning. - 2 bulbs out in hood **Warning** - From follow-up inspection 2025-01-02: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - back storage area **Warning** - From follow-up inspection 2025-01-02: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Accumulation of debris on dish machine racks. **Warning** - From follow-up inspection 2025-01-02: **Time Extended**
16-15-4
50
Dec 27, 2024
Routine - Food
16 critical violations. 7 major violations. 19 minor violations.
View 42 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - birria sauce, 44-47F, 47-56F, since previous day **Warning**
03D-02-5
High Priority - Cook switched from working with raw food to ready-to-eat food without washing hands. **Warning**
12A-12-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar, 0 ppm. **Corrected On-Site** **Warning**
22-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - back of building **Warning**
29-34-4
High Priority - Toxic substance/chemical improperly stored. - case of oven clean stored next to food wrap in back area **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cheese sauce 127F, chorizo 98F; carnitas, 98F; queso 71F; cookline steam table and stove less than 3 hours - rice under prep table 115-145F **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 46F, server cooler, both. - raw ground beef, 45F; cooked ground beef, 47F; double door cooler - storage room cooler, steak 46F; **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Small insects in the flour **Repeat Violation** **Warning**
01B-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook went to outside shed to restock to go containers, returned to food prep without changing gloves and washing hands **Warning**
12A-09-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw ground beef patties over cooked chicken wings in back upright freezer **Repeat Violation** **Warning**
08A-02-6
High Priority - Food with mold-like growth. Cream based mixer. See stop sale. **Warning**
01B-07-4
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. - cook plated hard taco shells, added shredded cheese with barehands for immediate service **Warning**
09-01-4
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. - dishwasher **Warning**
12A-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. - salsa ranchera made 12/15 - cut tomatoes 12/19 - salsa enchilada 11/30 - cut lettuce 12/19 **Warning**
01B-28-5
Intermediate - Food-contact surface soiled with food debris, residue, or grease. - can opener **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand sink blocked by table. Near entrance to kitchen. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand sink used as beverage dump sink as evidenced by numerous straws in basin. Near dishmachine - employee put dirty plates in the bar hand sink **Repeat Violation** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation** **Warning**
16-37-1
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/ Start of inspection **Corrected On-Site** **Warning**
53A-05-6
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. Dishwasher with no food handler training **Corrected On-Site** **Repeat Violation** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa **Warning**
03F-10-5
Basic - Food stored in a location that is exposed to splash/dust - fan unit dripping condensation onto food containers in walk in cooler. **Warning**
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - upright freezer in storage area **Warning**
14-69-4
Basic - Light not functioning. - 2 bulbs out in hood **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of tortilla chip containers - shelves in bar storage area **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back and side door **Repeat Violation** **Warning**
35B-03-4
Basic - Single-service articles improperly stored. - boxed cups in the floor in shed - case of containers in an outdoor storage closet with rain on the exterior **Warning**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink near dish machine - mop sink **Warning**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. - pork thawing at room temperature **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - warewashing area - in the bar, water dripping onto the floor from pipe behind three compartment sink,black buildup on floor and wall **Warning**
36-27-5
Basic - Water draining onto floor surface. - at three compartment sink **Warning**
29-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice bin. **Warning**
22-20-5
Basic - Accumulation of debris on dish machine racks. **Warning**
16-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Dead insects on premises. - on shelf in back area near box of oven cleaner - inside flour barrel **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets on canned goods in back area **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. - cook **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. - buckets in back area - plastic cups in the bar **Warning**
24-08-4
Basic - Floor tiles missing and/or in disrepair. - back storage area **Warning**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. - bag in box soda in back area **Warning**
08B-47-4
2
Jul 17, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Jul 16, 2024
Routine - Food
9 critical violations. 5 major violations. 11 minor violations.
View 25 violations
High Priority - Stop Sale issued due to adulteration of food product. Small live insects crawling in flour container. Appear to be beetles. **Warning**
01B-03-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Top of dish machine, approximately 5. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carnitas 7/7 Salsa ranchera 7/6 Salsa burra 7/7 **Warning**
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken over beef, upright double cooler - chicken over fish, cookline **Warning**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Employee was handling cell phone while wearing gloves. He returned cell phone to his pocket and continued handling and cutting bar fruit **Warning**
12A-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight in walk in cooler Refried beans up to 48F from 7/15 Chicken broth 45F from 7/15 **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw steak 44F, black cooler next to ice machine - Walk in cooler, salsa 44F in the back left corner overnight - Salsa 49, 53. sour cream 46 glass door coolers overnight. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Top back corners of bar soda machine ice bin visibly soiled - soda gun in the bar visibly soiled with black residue and in soda gun holster with standing water **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In front of dish machine **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar, used to wash towel **Warning**
31A-11-4
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. Employees with no food handler training **Warning**
11-26-1
Basic - Cardboard used to line nonfood-contact shelves. Bottom prep shelves **Warning**
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to open container of chips **Warning**
12B-07-4
Basic - Floor/wall in disrepair. - Storage room entrance, broken tiles - under three compartment, no cover molding - soda closet, wall in disrepair **Warning**
36-17-5
Basic - Food stored on floor. - bag in the box soda, soda closet - margarita mix in the bar under three compartment sink **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under ice bin in the bar, standing soiled water **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Outer openings not protected with self-closing doors. Back and side door **Warning**
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes **Warning**
08B-39-4
Basic - Stored food not covered. - In the double freezer next to the back door, uncovered pork chops stored directly on wire shelving, uncovered burgers above that - Watermelon in the bar cooler **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in a bucket in the mop sink **Warning**
06-01-5
Basic - Water draining onto floor surface. Hand sink drain disconnected. Next to dishwasher **Warning**
29-03-4
9
Jan 16, 2024
Routine - Food
11 critical violations. 6 major violations. 3 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-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. Queso dip in stacked 5 gallon containers in walk in cooler overnight made previous day up to 48F in the middle. See stop sale
03D-02-5
High Priority - Employee handled soiled dishes with gloved hands and then picked up plated food, served food, or prepared a beverage without washing hands. Cook went from handling soiled pans to cookline and wiped has gloved hands on a towel before beginning food preparation
12A-02-4
High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee dipped cup in 0 ppm cl and moved to air dry, bar. Corrected to 100 ppm cl and returned to sanitizer **Corrected On-Site**
22-46-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - 5 gallon container with raw fish over 5 gallon container of onions walk in cooler - raw burgers over mandarin oranges cookline **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Chicken over beef black cooler next to ice machine - chicken over fish cookline
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Spicy salsa 1/3
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 46F and 46F in black cooler next to ice machine - salsa 51F in left countertop cooler near walk in cooler Items put in coolers less than 4 hours per operator
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Salsa portioned marked 11 am at 3:49 pm. Time corrected to 3 pm when items were portioned
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Rice 112-128F on shelf below steam table - beans on stove turned off 115-130F Less than 4 hours Advised to reheat to 165F to hot hold at 135F or above.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Multiple chemical containers stored over bag in the box soda **Repeat Violation**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans left at room temperature to cool: at 3:14 refried beans 87-107F. At 3:57, 87-107F. Advised to put in freezer to speed up cooling process
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Exae
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda gun in the bar
22-02-4
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/ 5 front of the house, 2 cooks **Corrected On-Site**
53A-05-6
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. New employees with no food food handler training
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Food stored on floor. Plastic container of margarita mix on the floor under three compartment sink
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee jacket on case of cans, back room **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Monkey dish inside chicken 1/2 pan **Corrected On-Site**
14-01-5
9
Sep 7, 2023
Complaint Partial
1 minor violation.
View 1 violation
Proper Sanitizer Contact Time and Concentration
FL-33
90
Aug 10, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Celestino **Repeat Violation** **Warning** - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-10: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. New employee on duty **Warning** - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-10: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-10: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door near electrical room **Warning** - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-10: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. - below table at cookline **Corrected On-Site** **Warning** - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-10: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - exterior of chest freezer rusted **Warning** - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-10: **Time Extended**
24-08-4
64
Aug 8, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - in walk cooler longer than 4 hours: cold holding: chicken (50F); fish (52F); refried beans (54F); refried beans (52F); carnitas (52F); queso (51-53F); chicken stock (54F); salsa (53F); salsa (54F); raw chicken (54F); salsa ranchero (54F); queso dip (54F); queso dip (54-59F); cut tomatoes (54-55F); housemade enchilada sauce (54F); Housemade burrito sauce (53F); milk (53F); chorizo (54F); sour cream (52F) **Warning** - From follow-up inspection 2023-08-08: Small counter top cooler, left: salsa 48F. Operator discarded/ unsure of when made Small counter top cooler, right: sour cream 42F Walk in cooler overnight: Made previous day - Pico 8/7 49F Cooked peppers 2 trays 50F 8/7 cut tomatoes 51F. 3 x 5 gallon Received previous day: Sour cream 46F On previous days stop sale: 8/6 queso dip 47-51F - 5 x 5 gallon containers 8/1 salsa ranchero 47F - 1 5 gallon container 8/6 raw chicken 48F - 1 5 gallon container 8/5 cut lettuce - 1 5 gallon container 8/6 Queso shredded cheese 51F - approximately 1/4 bus tub 8/6 Refried beans - 47F x 3 full pans 8/5 enchilada sauce - 5 x 5 gallon containers **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2023-08-08: **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Celestino **Repeat Violation** **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. New employee on duty **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. - below table at cookline **Corrected On-Site** **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - exterior of chest freezer rusted **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door near electrical room **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - by dish machine - near refrigerator in ice machine room **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
14-33-4
41
Aug 7, 2023
Routine - Food
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 near three compartment sink, - 1 in storage area - 2 in bar **Warning**
35A-02-6
High Priority - Toxic substance/chemical improperly stored. - jug of cleanser over bag in box soda, storage room **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - in walk cooler longer than 4 hours: cold holding: chicken (50F); fish (52F); refried beans (54F); refried beans (52F); carnitas (52F); queso (51-53F); chicken stock (54F); salsa (53F); salsa (54F); raw chicken (54F); salsa ranchero (54F); queso dip (54F); queso dip (54-59F); cut tomatoes (54-55F); housemade enchilada sauce (54F); Housemade burrito sauce (53F); milk (53F); chorizo (54F); sour cream (52F) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Food with mold-like growth. Housemade salsa burro sauce. See stop sale. **Warning**
01B-07-4
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. New employee on duty **Warning**
11-26-1
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. **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Celestino **Repeat Violation** **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. - handsink access restricted by table. Near dish machine **Repeat Violation** **Warning**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on table near cookline - employee bag on drink containers for the bar **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Corrected On-Site** **Repeat Violation** **Warning**
24-08-4
Basic - Equipment in poor repair. - exterior of chest freezer rusted **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - side door near electrical room **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. - by dish machine - near refrigerator in ice machine room **Warning**
36-22-4
Basic - Fly sticky tape with multiple dead insects hanging over food/food preparation area/food-contact equipment. - near cookline **Warning**
35B-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of chip barrel **Warning**
23-03-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. - soiled aprons on canned condensed milk in back area **Warning**
21-14-4
Basic - Storage shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Cardboard used to line nonfood-contact shelves. - below table at cookline **Corrected On-Site** **Warning**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Dead roaches on premises. - 12 on the floor in electrical room **Warning**
35A-03-4
17
Jan 9, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jul 18, 2022
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans cooked previous day and stacked/covered up to 47F in the middle. See stop sale
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in the bar
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One portion of tcs salsa in the waitstation/bar at 72F
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemicals (degreaser, multi surface cleaner) over bag in the box soda in the storage closet **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun nozzle in the bar soiled with black residue - iced tea dispensing nozzle soiled with white slimy buildup **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish area, covered by prep table. Employee moved table **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Clear substance and purple substance
41-17-4
Basic - Stored food not covered. In the bar, cinnamon sugar container and sugar container **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the bar, shelving where margarita glasses are stored
23-03-4
Basic - Food stored on floor. - Bag in the box soda in the storage closet. - container of oil on the cookline - containers of sour mix in the bar
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in the bar
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bag in the box soda in the storage closet **Repeat Violation**
40-06-5
Basic - Clean-out cap missing/removed from plumbing line. Outside in front of storage shed **Corrected On-Site**
29-24-4
26
Frequently Asked Questions
When was Mi Mexico Mexican Restaurant last inspected?
The most recent health inspection at Mi Mexico Mexican Restaurant on file is from Dec 19, 2025. The public record contains 16 inspections in total.
What is the most common violation at Mi Mexico Mexican Restaurant?
Across the inspection record, “stop sale issued on time/temperature control” has been cited six times, more than any other issue at Mi Mexico Mexican Restaurant.
How does Mi Mexico Mexican Restaurant compare to other restaurants in New Smyrna Beach?
Mi Mexico Mexican Restaurant most recently scored 86 out of 100, which is higher than the New Smyrna Beach average of 71.
Has Mi Mexico Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Mi Mexico Mexican Restaurant have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Mi Mexico Mexican Restaurant 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 Mexico Mexican Restaurant inspected?
Based on the inspection history on file, Mi Mexico Mexican Restaurant is inspected around five times per year on average.
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