Old Mexico Mexican Restaurant
Last inspected: Mar 28, 2026
100
Score
Inspectors have visited Old Mexico Mexican Restaurant 10 times, with records going back to 2022. Old Mexico Mexican Restaurant was last inspected on Mar 28, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly six violations before.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited two times.
That puts the facility ahead of the local pack: the average Perry restaurant scores 81. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 28, 2026
Complaint Partial
No violations found.
100
Mar 27, 2026
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside bottom portion of refrigerated make-table: sausage patties (44F-45F - Cold Holding). Manager stated the sausage patties have been stored inside the cooler for approximately two hours and moved them to the freezer to rapidly cool to 41F. 2. Inside salad bar: diced ham (50F - Cold Holding); chicken (57F - Cold Holding); sliced tomatoes (49F - Cold Holding); cottage cheese (51F - Cold Holding); potato salad (50F - Cold Holding); pasta salad (50F - Cold Holding). All foods are held inside metal pans in ice. Manager stated the salad bar was set up at 11am. Manager had an employee begin adding more ice to all items to rapidly cool them to 41F. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-27: Inside bottom portion of refrigerated make-table: Salmon 48F, shrimp 48F. Manager stated both items have been held inside the cooler overnight and confirmed with employees that neither item has been in-use today. Stop sale issued. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file. Establishment appears to have moved or removed several pieces of equipment, include Ing handwash sinks in server station, warewash area, and prep area in back of kitchen. **Warning** - From follow-up inspection 2026-03-27: No change, time extended. **Time Extended**
51-16-7
78
Mar 26, 2026
Complaint Full
9 critical violations. 6 major violations. 19 minor violations.
View 34 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Raw shell "farm eggs" without invoice stored on shelf inside walk-in freezer. Manager stated the eggs are his perosnal food. Inspector had manager label the eggs as "personal" and move them to another area. **Repeat Violation** **Admin Complaint**
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside bottom portion of refrigerated make-table: sausage patties (44F-45F - Cold Holding). Manager stated the sausage patties have been stored inside the cooler for approximately two hours and moved them to the freezer to rapidly cool to 41F. 2. Inside salad bar: diced ham (50F - Cold Holding); chicken (57F - Cold Holding); sliced tomatoes (49F - Cold Holding); cottage cheese (51F - Cold Holding); potato salad (50F - Cold Holding); pasta salad (50F - Cold Holding). All foods are held inside metal pans in ice. Manager stated the salad bar was set up at 11am. Manager had an employee begin adding more ice to all items to rapidly cool them to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at two spigots on wall near water heater. 2. Backflow prevention device missing at both sides of splitter on spigot neat exterior mop sink.
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Manager had employee change the sanitizer bucket and prime machine, still chlorine 0ppm. Inspector instructed manager to set up the three-compartment sink and have an employee resanitize all dishes sanitized with the dish machine today. Manager called a technician for service during this inspection. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at server station touched pants with bare hands, then scooped chips without washing hands.
12A-28-4
High Priority - Food with mold-like growth. See stop sale. Open box containing sausage covered with mold-like substance inside reach-in cooler at kitchen entrance. **Repeat Violation** **Admin Complaint**
01B-07-4
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Raw shell "farm eggs" without invoice stored on shelf inside walk-in freezer. Manager stated the eggs are his perosnal food. Inspector had manager label the eggs as "personal" and move them to another area. Stop sale issued. **Corrective Action Taken**
01A-05-4
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. Sheet pan containing portions of raw frozen chorizo prepared in-house stored directly on top of box containing raw frozen shrimp. Manager removed the raw chorizo from the reach-in freezer during this inspection. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of salmon thawed inside reduced oxygen packaging inside reach-in cooler near cookline. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine in back of kitchen heavily soiled with mold-like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in server station full of dishes. An employee removed all dishes from the handwash sink during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - No handwash sign and/or paper towels/mechanical hand drying device provided at handwash sink. 1. No paper towels at handwash sink in bar area. 2. No handwash signs at several handwash sinks in kitchen and in server station.
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file. Establishment appears to have moved or removed several pieces of equipment, include Ing handwash sinks in server station, warewash area, and prep area in back of kitchen. **Warning**
51-16-7
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. Manager only able to provide food handler training for one employee. Inspector observed five employees working in kitchen and handling food during this inspection. Manager stated four or five employees have been employed more than 60 days.
53B-02-5
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. Five employees working in kitchen or handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection. Manager had the employees read and sign the document during this inspection. **Corrected On-Site**
11-26-1
Basic - Unclean building components, attachments or fixtures. Floor in dry storage room soiled with food debris.
36-50-4
Basic - Bowl or other container with no handle used to dispense food. Several single-use cups without handles stored down inside rice and bean bins in back of kitchen. Manager removed both cups from the bins during this inspection. **Corrected On-Site**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. 1. Several missing tiles on walls throughout kitchen. 2. Gaps at bottom of wall below dish machine. **Repeat Violation**
36-51-4
Basic - Carbon dioxide/helium tanks not adequately secured. Several co2 tanks throughout kitchen not secured.
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use in unused bar area.
36-37-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of salmon thawed inside reduced oxygen packaging inside reach-in cooler near cookline. The salmon is completely thawed. The package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued. **Repeat Violation**
06-09-1
Basic - Dead roaches on premises. One dead roach on floor in kitchen at ice machine. Manager swept the area during this inspection. **Corrected On-Site**
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's apron sitting on top of cutting board at cookline. Manager had the employee remove the apron and sanitize the area during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Door of ice machine falling off in back of kitchen.
14-11-5
Basic - Food stored on floor. Open bag of salt stored directly on floor in dry storage area. Manager had an employee place the salt on a shelf during this inspection. **Corrected On-Site**
08B-38-4
Basic - Open dumpster and/or grease receptacle lid. Lids on dumpster and grease receptacle left open.
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored with food-contact surface facing upwards in server station. Manager inverted the spoons during this inspection. **Corrected On-Site**
24-18-4
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. Nonfood-grade power drill stored on shelf above prep table and tortilla shells in back of kitchen. Manager removed the drill from the shelf during this inspection. **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Portions of raw beef thawing at room temperature without running water inside prep sink in back of kitchen. Manager turned on cool running water over the frozen beef during this inspection. **Corrected On-Site**
06-01-5
Basic - Uncovered food stored near sink exposed to splash. Two ice bins stored directly beside handwash sink in bar area without splash guards.
08B-54-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several unwashed avocados with stickers still attached stored in pan with cut avocado inside top of refrigerated make-table at cookline. Manager had an employee wash the avocados and discard the cut avocado during this inspection. **Corrected On-Site**
08B-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed plywood wall near dish machine.
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe on wall near water heater dripping onto floor.
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in server station chlorine 0ppm. Employee emptied and refilled the bucket, then 50ppm. **Corrected On-Site**
21-07-4
6
Sep 11, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Food with mold-like growth. See stop sale. Old cucumbers in walk-in .
01B-07-4
High Priority - Displayed food not properly protected from contamination. Salad toppings at salad bar.
08B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and beef.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Building components, attachments or fixtures in poor repair. Soffit partially disconnected from edge of roof at front of covered patio.
36-51-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at salad bar. Inverted during inspection. **Corrected On-Site**
24-05-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain in dish room.
29-19-4
52
May 1, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove tops. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple items in walk-in cooler. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler walls soiled with mold like substance .
36-27-5
70
Dec 19, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove top.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored on floor. In walk-in cooler.
08B-38-4
Basic - Stored food not covered. Items in walk-in cooler.
08B-12-5
78
Apr 5, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
58
Dec 4, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef at 47°, less than 4 hours per operator , Iced during inspection. **Corrective Action Taken**
03A-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup with milk and cereal in cooler at wait station.
12B-13-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles inside pan touching raw beef.
10-06-5
78
Dec 7, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at 99°.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Storing towel.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef,rice, beans.
02C-02-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in beef.
10-06-5
Basic - Ice scoop handle in contact with ice.
10-08-5
64
Jul 21, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
86
Frequently Asked Questions
When was Old Mexico Mexican Restaurant last inspected?
The most recent health inspection at Old Mexico Mexican Restaurant on file is from Mar 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Old Mexico Mexican Restaurant?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Old Mexico Mexican Restaurant.
How does Old Mexico Mexican Restaurant compare to other restaurants in Perry?
Old Mexico Mexican Restaurant most recently scored 100 out of 100, which is higher than the Perry average of 81.
Has Old Mexico Mexican Restaurant's inspection record improved over time?
No. Recent inspections at Old Mexico Mexican Restaurant have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Old 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 Old Mexico Mexican Restaurant inspected?
Based on the inspection history on file, Old Mexico Mexican Restaurant is inspected around three times per year on average.
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