Mi Pueblito Paisa Restaurant
Last inspected: Apr 9, 2026
67
Score
Across the available record, Mi Pueblito Paisa Restaurant has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 80, which Mi Pueblito Paisa Restaurant's 67 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator added more water. **Corrective Action Taken**
41-18-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at front service handwash sink.
27-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed can opener stored inside front service handwash sink. Operator removed can opener. **Corrected On-Site**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Spices.
02D-01-5
67
Sep 5, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In double door reach-in cooler left at entrance to kitchen, cooked chunky tomatoes sauce (73F - Cooling) for more than 2 hours 30 minutes per operator.
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In double door reach-in cooler left at entrance to kitchen, cooked chunky tomatoes sauce (73F - Cooling) for more than 2 hours 30 minutes per operator.
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, missing vacuum breaker on side not connected to chemicals. **Repeat Violation**
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket with ice in sink in front half restaurant. Operator cleared for proper use. **Corrected On-Site**
31A-09-4
Basic - Ice buildup in reach-in freezer, right side double door at entrance to kitchen.
14-69-4
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service gloves stored under handwash sink in middle of kitchen. **Repeat Violation**
25-22-4
Basic - Standing water in bottom of reach-in-coolers on cook line.
29-49-6
50
Feb 12, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
25
Aug 22, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw meats in reach-in cooler. **Repeat Violation**
14-15-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary sanitizer at 75ppm. Discussed proper sanitation steps with operator, operator replaced sanitizer in third sink, quaternary 150ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked soup in reach-in freezer/cooler. Operator rearranged foods for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker.
29-42-4
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. Operator unable to provide at time of inspection. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection.
16-37-1
Basic - Food stored on floor. Bottle oil on floor in office. Containers corn and raw pork on floor of kitchen. **Repeat Violation**
08B-38-4
43
Feb 6, 2024
Routine - Food
1 major violation.
View 1 violation
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 2023-12-07: Time extension given to allow operator time to train employees. **Time Extended** - From follow-up inspection 2024-02-06: Operator states that manager has all training certificates, manager not on site and unable to provide certificates at time of inspection. **Admin Complaint**
53B-01-5
90
Dec 7, 2023
Routine - Food
1 major violation.
View 1 violation
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 2023-12-07: Time extension given to allow operator time to train employees. **Time Extended**
53B-01-5
90
Dec 6, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In left side reach-in cooler at entrance to cook line silver and tall, observed raw pork in direct contact with non food grade containers, approximately 10 containers 5# each. Spoke with operator about using food grade liners or buying food grade containers. **Warning**
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Large freezer silver right side at entrance to cook line, raw beef and pork over frozen French fries, not commercially packaged. **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler left side at entrance, tall and silver: ; raw chicken (48F - Cold Holding); raw pork chorizo (49F - Cold Holding); soft queso (50F - Cold Holding); hot dogs (48F - Cold Holding); flan containing eggs and milk (48F - Cold Holding); cream cheese (49F - Cold Holding); raw shell eggs (54F ambient - Cold Holding) more than six hours per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler left side at entrance, tall and silver: ; raw chicken (48F - Cold Holding); raw pork chorizo (49F - Cold Holding); soft queso (50F - Cold Holding); hot dogs (48F - Cold Holding); flan containing eggs and milk (48F - Cold Holding); cream cheese (49F - Cold Holding); raw shell eggs (54F ambient - Cold Holding) more than six hours per operator. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well of cook line, cooked vegetables consumme (129F - Hot Holding); cooked peppers (111F - Hot Holding) for three hours per operator. Spoke with operator about reheating on stove to 165F before returning to hot holding. **Warning**
03B-01-6
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. **Warning**
53B-01-5
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning**
11-26-1
Basic - Food stored on floor. Oil stored on floor at entrance to cook line. Bags rice, bottles condiments stored on floor in office. Boxes potatoes, carrots, limes on floor right side cook line.Operator moved foods off of floor. **Corrected On-Site** **Warning**
08B-38-4
37
Aug 9, 2023
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added to mop sink with no vacuum breaker.
29-34-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in either small 2 door reach in coolers in kitchen.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink in kitchen.
31B-04-4
78
Jan 31, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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.
11-27-4
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.
11-26-1
70
Sep 20, 2022
Routine - Food
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
90
Frequently Asked Questions
When was Mi Pueblito Paisa Restaurant last inspected?
The most recent health inspection at Mi Pueblito Paisa Restaurant on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mi Pueblito Paisa Restaurant?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Mi Pueblito Paisa Restaurant.
How does Mi Pueblito Paisa Restaurant compare to other restaurants in Fort Myers?
Mi Pueblito Paisa Restaurant most recently scored 67 out of 100, which is lower than the Fort Myers average of 80.
Has Mi Pueblito Paisa Restaurant's inspection record improved over time?
No. Recent inspections at Mi Pueblito Paisa Restaurant have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mi Pueblito Paisa Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mi Pueblito Paisa Restaurant inspected?
Based on the inspection history on file, Mi Pueblito Paisa Restaurant is inspected around three times per year on average.
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