MI PUEBLITO BAKERY AND RESTAURANT INC Inspection – July 23, 2025

High Priority 3

#4High Priority03D-01-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Beef soup 129 f cooked at 7:00 am 1st temp at 10:58 am

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw pork 52 f cook yuca 51 f cook pork 52 f cut lettuce 52 f cook sausage cheese mix. Cook potatoes 52 f Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Beef soup 129 f cooked at 7:00 am 1st temp at 10:58 am

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in glass cooler by cooks line tortilla presser. ambient 52 f Raw pork 52 f cook yuca 51 f cook pork 52 f cut lettuce 52 f cook sausage cheese mix. Cook potatoes 52 f held overnight see stop sale Walk in : cheese 46 f cut tomatoes 46 f

Stop Sale

Intermediate 1

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook bean soup walk in cooler.

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. White board **Repeat Violation**

Repeat Violation

#2Basic08B-38-4

Basic – Food stored on floor. Walk in freezer

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. At front counter

Florida Food Watch