MI CABANA

Name: MI CABANA
Address: 4270 MILTON RD STE 104, WEST MELBOURNE, FL, 32904, US
Rating: 66.7

4270 MILTON RD STE 104, WEST MELBOURNE, FL 32904

License #1506279

🌮 Mexican/Latin ℹ️

66.7 Grade F / 100

Failing Health Score

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Latest inspection

June 22, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MI CABANA in WEST MELBOURNE currently holds an InspectFL Health Score of 66.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 22, 2026. Across those visits, inspectors documented 54 total violations — 6 critical, 10 major, 38 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 6, 2024

The latest inspection on June 22, 2026 shows 8 observation rows: 1 critical, 0 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

MI CABANA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cook line.
[35A-03-4] Dead roaches on premises. Five dead roaches on traps near dish machine. Discarded traps.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on food prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean pans and bins wet nesting.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled with mold like substance.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table near plates.
[41-10-4] Toxic substance/chemical improperly stored. WD 40 stored on shelf next to canned goods.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to get salt from container.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handle on cold holding door soiled. Reach in cooler has soiled handles and bottom area of cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks stored in back of kitchen by soda, not secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Damaged tile at hood fan. Damaged tile above soda syrup.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones stored on food items ( canned tomatoes).
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Bus tubs and cups wet nesting.
[36-24-5] Hole in or other damage to wall. Several holes in wall by chip storage. No electrical cover on 110 plug opposite side of make table.
[10-08-5] Ice scoop handle in contact with ice. Scope in ice at the bar.
[10-20-4] In-use tongs stored on equipment door handle between uses. Stored under stove top on oven handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting boards at both chicken and pork stations.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves soiled with debris.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In cold holding at prep area. Make table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under hot holding soiled with dried food drippings.
[16-46-4] Old labels stuck to food containers after cleaning. Pans stored with old labels.
[08B-12-5] Stored food not covered. Chips stored in large gray containers without lids installed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour containers in back of kitchen not labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 44f. placed in freezer for rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Soda fountain nozzle at bar soiled. Can opener soiled. Chilled drink glass storage soiled on bottom.
[31A-11-4] Handwash sink used for purposes other than handwashing. Used for wetting cleaning rag. Other sink used as dump sink. Educated
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Adrian and Fernando have training but unable to provide proof.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef and shrimp cooked and stored cold holding, not label.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled windex and fabulous cleaners not labeled.