MI FONDITA RESTAURANT CORP
1917 DREW ST · CLEARWATER · Pinellas County · FL 33765
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 7
35A-02-6High Priority – 1 live flying insect in dinning area. 1 dead flying insect on the floor in storage area 1 live fly inside the restroom
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork 88 F at 10:55 am cooked at 5:30 am – Reviewed with manager proper cooling procedures .
01B-36-5High 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. Pork 88 F at 10:55 am cooked at 5:30 am – Reviewed with manager proper cooling procedures .
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license License expired on 2/01/2024 **Admin Complaint**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach on the floor by beverage station in front counter area. 2 live roaches on the floor by front counter area
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken (45F – Cold Holding); Beef (47F – Cold Holding); Pork (48F – Cold Holding); sausage (46F – Cold Holding), beef 45 F , pork 53 F salsa 46 F , cooked vegetables and pork 47 F, , cut melon 44 F , cooked vegetables 48:F , mozzarella cheese 58:F , cooked chicken 51 F , pork tortillas 58 F in cooler in storage area no temperatures taken this morning
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked chicken (45F – Cold Holding); Beef (47F – Cold Holding); Pork (48F – Cold Holding); sausage (46F – Cold Holding), beef 45 F , pork 53 F salsa 46 F , cooked vegetables and pork 47 F, , cut melon 44 F , cooked vegetables 48:F , mozzarella cheese 58:F , cooked chicken 51 F , pork tortillas 58 F in cooler in storage area no temperatures taken this morning
Intermediate 9
11-27-4Intermediate – 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.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in restroom
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
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. Employee Maria hired over 60 days.
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.
31B-03-4Intermediate – No soap provided at handwash sinks .Manager bought soap , soap available in all hand sinks areas **Corrected On-Site**
31A-09-4Intermediate – No water in hand wash sink in kitchen .Manager turned water on **Corrected On-Site**
05-10-4Intermediate – Probe thermometer not used to ensure proper food temperatures.
27-16-5Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen
Basic 6
35A-03-4Basic – Dead roaches on premises. 1 dead roach on floor next to hand wash sink in front of food station area 1 dead roach on floor under steam table in front of restaurant . 1 dead roach on the floor by beverage station. 1 dead roach on shelf top by the counter. 4 dead roaches in between cold holding units in storage area 2 dead roaches by the hot water tank in hallway area. 1 dead roach on the floor under sink area in the kitchen 1 dead roach on the floor by the stove/oven
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in food prep area
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee food in cooler in the storage area
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employees not wearing hair restraints
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
25-05-4Basic – Single-service articles improperly stored. -Handles of spoons up at front counter – box of to go cups on floor in front counter area
Inspector observations synchronized from DBPR on August 10, 2026 3:10 AM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
4 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.