Mi Pueblo
Last inspected: Oct 24, 2025
43
Score
Going back to 2022, Mi Pueblo has 12 inspections in the public record. Inspectors last stopped by on Oct 24, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
By comparison, the average Venice facility scores 79, putting Mi Pueblo on the weaker side. There are enough flags in the record to merit a second thought.
12
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
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. Observed an employee handle soiled dishware then handle the food contact surface of clean utensils without handwashing or wearing gloves. Educated the employee on proper handwashing procedures. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over wheat tortillas in the single-door reach in cooler near the hand sink on the cook line. The operator properly stored the tortillas. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef taco (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 2.5 hours. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (131F - Hot Holding) in the bain marie near the grill. The operator stated the chicken was prepared approximately 2.5 hours prior to inspection. The operator reheated the chicken to 168F within 30 minutes. **Corrected On-Site**
03B-01-6
Intermediate - Cooked chicken prepared onsite and held more than 24 hours not properly date marked in the upstairs walk in cooler. The operator prorate marked the cooked chicken. **Corrected On-Site**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable at the salad prep station.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside in the bar storage area. **Repeat Violation**
35B-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for housemade salsa not stored above the food in the walk in cooler. The operator removed the scoop from the salsa. **Corrected On-Site**
10-06-5
43
Jun 26, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at splitter added to hose bibb underneath the expo line.
29-34-4
Basic - Door has a gap at the threshold that opens to the outside in the bar storage area.
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on top of boxes of tortillas in the storage area. The operator properly stored the employee belongings. **Corrected On-Site**
40-06-5
Basic - Hole in or other damage to wall near the tortilla chip station in the back of the dining room.
36-24-5
Basic - Ice buckets stored on floor between uses in the bar storage area. The operator properly stored the ice buckets. **Corrected On-Site**
10-14-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a water pitcher used as a scoop for salsa submerged in the salsa in the walk in cooler. The operator removed the pitcher. **Corrected On-Site**
10-06-5
67
Jun 4, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with raw chicken in a reach in freezer upstairs. The operator properly stored the raw chicken. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beef in the downstairs walk in cooler. The raw beef was properly stored. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed ramekins of salsa in the server station held at time control for safety with no time mark. The operator voluntarily discarded the salsa. **Corrected On-Site**
03F-02-5
Basic - Coffee filters not stored inverted or protected from contamination at the server station. The operator properly the filters. **Corrected On-Site**
25-06-4
Basic - Food stored on floor. Observed plastic bottles of agave stored on the floor in the bar storage area. The operator properly stored the containers of agave. **Corrected On-Site**
08B-38-4
Basic - Insect control device installed over food preparation area near the expo line. The operator removed the control device. **Corrected On-Site**
35B-02-4
55
Feb 5, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the salad station. **Warning** - From follow-up inspection 2025-02-05: **Time Extended**
29-49-6
95
Feb 4, 2025
Complaint Full
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sour cream sauce at 2:05 (111F - Hot Holding) in the steam table. The operator reheated the sour cream sauce to (167F - Hot Holding) at 2:30. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (51F - Cooling); cooked beans (47F - Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior to inspection. The operator discarded the beans and rice. **Corrected On-Site** **Warning**
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (51F - Cold Holding); cooked ground beef (50F - Cold Holding) in the reach in cooler on the cook line. The cooked chicken and ground beef were premade chimichangas, taquitos, and tacos. The operator stated the above potentially hazardous foods were held overnight. The operator discarded the chicken and ground beef. **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding); cooked ground beef (50F - Cold Holding) in the reach in cooler on the cook line. The cooked chicken and ground beef were premade chimichangas, taquitos, and tacos. The operator stated the above potentially hazardous foods were held overnight. The operator discarded the chicken and ground beef. **Corrected On-Site** **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. Observed cooked rice (51F - Cooling); cooked beans (47F - Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior to inspection. The operator discarded the beans and rice. **Corrected On-Site** **Warning**
03D-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for red sauce on the cook line. The operator discarded the portion cup. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored near clean knives on the cook line. The employee properly stored the phone. **Corrected On-Site** **Warning**
40-06-5
Basic - Ice scoop handle in contact with ice behind the bar. The ice scoop was properly stored. **Corrected On-Site** **Warning**
10-08-5
Basic - Standing water in bottom of reach-in-cooler at the salad station. **Warning**
29-49-6
39
Sep 11, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
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. Observed an employee handle soiled dishware then handle clean dishware without washing hands.
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed a non-food grade plastic to go bag used to store bread in the walk in cooler. The operator properly stored the bread. **Corrected On-Site**
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed salsa stored in a non-food grade plastic bin in the walk in cooler.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef and salsa prepared on site and held for more than 24 hours with no date marks in the upstairs walk in cooler.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for jalapeños in the reach in cooler at the service window. The operator removed the portion cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice buckets stored on floor between uses in the storage area near the bar.
10-14-5
Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers at the center of the cook line. **Repeat Violation**
38-07-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed an electric drill used for mixing foods stored on a rack on the cook line.
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water in the kitchen. The operator placed the shrimp in the walk in cooler. **Corrected On-Site**
06-01-5
33
Feb 23, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging near liquor bottles behind the bar. The operator properly stored the spray bottles. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding) at the wait station. The operator was unable to determine the length of time the milk had been held. The operator voluntarily discarded the milk. **Corrected On-Site**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a foam cup with no handle used as a scoop for sugar in the dry storage area. The operator removed the cup. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. The operator properly stored the employee food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee sweatshirt stored on a rack with equipment at the entrance to the cook line. The employee properly stored the personal belonging. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed raw beef stored in a plastic container on the floor of the walk in cooler. Observed a box of limes stored on the floor of the keg walk in cooler. The operator properly stored the above foods. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for uncooked rice not stored above the food. The operator removed the scoop. **Corrected On-Site**
10-01-5
Basic - Lights above the cook line missing the proper shield, sleeve coatings or covers.
38-07-4
55
Oct 16, 2023
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Food with mold-like growth. See stop sale. Observed a red pepper with mold-like growth in the produce cooler in the storage area. The operator discarded the red pepper. **Corrected On-Site**
01B-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onion (98F - Hot Holding); cooked peppers (104F - Hot Holding) on a shelf in the kitchen. The operator stated the above foods have been held for approximately 2 hours. The operator placed the food items in the steam table. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine sanitizer solution over 200ppm. The operator diluted the solution to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee on the cook line was unable to answer the minimum cooking temperature for chicken.
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the operator fill a sanitizer bucket in the handwashing sink near the three compartment sink. Informed the operator the sink is for handwashing only. **Corrective Action Taken**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee wallet and keys stored on a shelf with food products on the cook line. The operator properly stored the personal belongings. **Corrected On-Site**
40-06-5
50
Sep 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
90
Sep 8, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees return to work after being outside and put on gloves without washing hands. Educated the employees on proper handwashing procedures.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked beans in the downstairs walk in cooler. The operator properly stored the raw beef. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken shredded cheese (51F - Cold Holding) in the stand up reach in cooler in the kitchen. The operator stated the cheese was held overnight. The operator discarded the cheese.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (49F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (47F - Cold Holding); shredded cheese (51F - Cold Holding). The operator stated the chicken and shrimp were held in the unit for less than 3 hours. The operator stated the cheese was held overnight in the unit. The operator stored the chicken and shrimp in the walk in cooler. The operator discarded the cheese. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging from a rack with tortillas. The operator properly stored the spray bottles.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container of lemons stored in the handwashing sink behind the bar. The operator removed the lemons from the sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
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/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled in the downstairs storage area. **Repeat Violation**
41-17-4
Basic - Floors not maintained smooth and durable in the kitchen. **Repeat Violation**
36-11-4
Basic - Food stored on floor. Observed pans of raw beef stored on the floor of the walk in cooler. The operator properly stored the raw beef. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored hanging from the oven door handle between uses on the cook line. The operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use ice scoops stored in 96F standing water by the beverage station in the wait station. The operator removed the ice scoops from the standing water. **Corrected On-Site**
10-07-4
Basic - Waste line missing at soda gun holster behind the bar.
29-17-4
Basic - Cloth used as a food-contact surface. Observed a cloth towel used to cover food in the downstairs walk in cooler. The operator removed the cloth towel. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
22
May 22, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Nov 7, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at three compartment sink behind the bar at 200ppm. Operator diluted sanitizer to 100ppm. **Corrected On-Site**
22-42-4
High Priority - Dented/rusted cans present. See stop sale. Observed two dented #10 cans of whole jalapeños in upstairs dry storage area. Operator discarded dented cans. **Corrected On-Site**
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing yellow chemical stored in food prep area near food warmer. Operator removed and properly stored the spray bottle. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in prep area obstructed by bucket. Operator removed the bucket making handwash sink accessible. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing yellow chemical in kitchen not labeled.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored near food warmer in kitchen. Operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Floors not maintained smooth and durable. Observed floor in kitchen not smooth and easily cleanable. **Repeat Violation**
36-11-4
Basic - Ice buildup in reach-in cooler and/or walk-in freezer. Observed ice build up in reach in cooler behind the bar.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed pitcher used as scoop for salsa in downstairs walk in cooler not stored with handle above food. Operator removed pitcher from the salsa and educated employees on proper storage for scoops. **Corrective Action Taken**
10-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler behind bar soiled.
22-16-4
Basic - Stored food not covered. Observed pans of chicken and beef stored uncovered in downstairs walk in cooler. Operator covered the food products. **Corrected On-Site**
08B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple employee food items stored and not segregated from food for the public in reach in cooler in service station. Operator designated a section of the reach in cooler and properly stored employee items. **Corrected On-Site**
08B-49-4
37
Frequently Asked Questions
When was Mi Pueblo last inspected?
The most recent health inspection at Mi Pueblo on file is from Oct 24, 2025. The public record contains 12 inspections in total.
What is the most common violation at Mi Pueblo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Mi Pueblo.
How does Mi Pueblo compare to other restaurants in Venice?
Mi Pueblo most recently scored 43 out of 100, which is lower than the Venice average of 79.
Has Mi Pueblo's inspection record improved over time?
Results have been roughly steady. Inspections at Mi Pueblo have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mi Pueblo 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 Pueblo inspected?
Based on the inspection history on file, Mi Pueblo is inspected around four times per year on average.
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