MI PUEBLITO PAISA RESTAURANT LLC
10952 EAGLE VILLAGE DR STE 440 · FORT MYERS · Lee County · FL 33913
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
14-15-4High 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**
08A-02-6High 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**
01B-02-5High 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**
03A-02-5High 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**
03B-01-6High 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**
Intermediate 2
53B-01-5Intermediate – 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**
11-26-1Intermediate – 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**
Basic 1
08B-38-4Basic – 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**
Inspector observations synchronized from DBPR on October 17, 2026 11:30 AM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.