Mickey's Downtown Bistro
Last inspected: Feb 13, 2026
95
Score
Across the available record, Mickey's Downtown Bistro has 11 inspections on file, the first dated 2022. The most recent report on file is from Feb 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly one violation earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Compared to the broader Lauderdale-By-The-Se restaurant scene, where the average is 76, this is a stronger showing. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cookline cutting boards. **Warning** - From follow-up inspection 2026-02-13: Observed same. **Time Extended**
14-09-4
95
Feb 12, 2026
Routine - Food
5 critical violations. 4 minor violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook entered cook line, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing, and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top - raw beef stored over ready to eat prepared vegetables. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline flip top - raw chicken stored over raw beef. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 1. Utility closet with door to kitchen - approximately 6 rodent droppings on shelf containing toilet paper, paper towels and tools. 2. Rolling cart in kitchen - approximately 20 rodent droppings on cart with cleaning supplies. 3. Behind rolling cart in kitchen - approximately 30 droppings along wall. 4. Storage room open to kitchen with freezers and unused equipment- at least 50 rodent droppings. Operator immediately began cleaning/sanitizing the area. **Warning**
35A-04-4
Basic - Clean utensils stored between pieces of equipment. Cookline knives stored between 2 flip top units. Operator removed. **Corrected On-Site** **Warning**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Cookline cutting boards. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cookline flip top. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Stored food not covered. Ice cream in cookline freezer - operator covered. **Corrected On-Site** **Warning**
08B-12-5
39
Oct 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Floor area by cook line covered with standing water.
36-22-4
95
Jun 11, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun nozzle.
22-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Ice buildup in reach-in freezer by pizza station.
14-69-4
78
Apr 1, 2025
Routine - Food
No violations found.
100
Jan 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-08: Observed same **Time Extended**
16-62-1
90
Jan 3, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -3rd reach in cooler upper left drawer at cookline; raw chicken over ready to eat diced peppers. Operator stored properly. **Corrected On-Site** **Warning**
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. -Walk-in cooler; lamb (47F); chicken stock (49F); mashed potatoes (50F); blue cheese stuffed olives (47F); tomatoes sauce (48F) -Cookline; cooked peppers (49F); garlic in oil (50F); clams casino (52F); Raw garlic in oil 51F ; stuffed clams (48F) Items held in unit overnight per operator,No items prepared or portioned today see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk-in cooler; lamb (47F); chicken stock (49F); mashed potatoes (50F); blue cheese stuffed olives (47F); tomatoes sauce (48F) -Cookline; cooked peppers (49F); garlic in oil (50F); clams casino (52F); Raw garlic in oil 51F ; stuffed clams (48F) Items held in unit overnight per operator,No items prepared or portioned today see stop sale. **Corrected On-Site** **Admin Complaint**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Walk in cooler; lamb prepared two day ago not date marked. **Warning**
02C-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag back in container. **Warning**
01C-10-4
47
May 14, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line homemade marinara sauce (50F - Cold Holding); sausage (56F - Cold Holding). Operator stated held in cooler less than two hours. Operator put into other cooler for chill. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device to high temp dish machine.
16-62-1
Intermediate - No soap provided at handwash sink. No soap at hand washing sink by ice machines. Operator supplied soap **Corrected On-Site**
31B-03-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed to operator **Corrective Action Taken**
11-05-4
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. Emailed to operator **Corrective Action Taken**
11-27-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board on prep counter. Operator removed. **Corrected On-Site**
21-04-4
55
Mar 26, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Toilet Rooms Maintained
FL-53
78
Jan 25, 2024
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator converted to chlorine at 100ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw clams stored over speciality ice in walk in freezer. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Reviewed proper hand washing. Dish employee handled soiled dishes, then picked up clean dishes without washing hands. Reviewed proper hand washing and operator instructed employees to properly wash hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (65F). Per operator item was placed out 2 hours ago. Operator converted to time control. Emailed Time as a Public Health Control form to operator and reviewed. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
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 Food Employee Reporting Agreement to operator for employees without food handler/CFM training. Employees began filling out during inspection. **Corrective Action Taken** **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left machine. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on all cookline equipment door handles and gaskets. **Warning**
23-24-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator stored properly. **Corrected On-Site** **Warning**
10-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Several dishes thawing at room temperature. Operator moved to walk in to continue thawing. **Corrected On-Site** **Warning**
06-01-5
23
Dec 20, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bags storing frozen food in walk in freezer
14-15-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - Working containers of food removed from original container not identified by common name. Salt bucket.
02D-01-5
58
Frequently Asked Questions
When was Mickey's Downtown Bistro last inspected?
The most recent health inspection at Mickey's Downtown Bistro on file is from Feb 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mickey's Downtown Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Mickey's Downtown Bistro.
How does Mickey's Downtown Bistro compare to other restaurants in Lauderdale-By-The-Se?
Mickey's Downtown Bistro most recently scored 95 out of 100, which is higher than the Lauderdale-By-The-Se average of 76.
Has Mickey's Downtown Bistro's inspection record improved over time?
No. Recent inspections at Mickey's Downtown Bistro have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Mickey's Downtown Bistro 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 Mickey's Downtown Bistro inspected?
Based on the inspection history on file, Mickey's Downtown Bistro is inspected around three times per year on average.
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