MI FONDITA CAFETERIA RESTAURANT INC

Name: MI FONDITA CAFETERIA RESTAURANT INC
Address: 6059 JOHNSON, HOLLYWOOD, FL, 33024, US
Rating: 28.7

6059 JOHNSON, HOLLYWOOD, FL 33024

License #1618873

🌴 Cuban/Caribbean ℹ️

28.7 Grade F / 100

Failing Health Score

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Latest inspection

June 25, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MI FONDITA CAFETERIA RESTAURANT INC in HOLLYWOOD currently holds an InspectFL Health Score of 28.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 101 total violations — 26 critical, 22 major, 53 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 3, 2025

The latest inspection on June 25, 2026 shows 13 observation rows: 2 critical, 0 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

85%

Inspector notes

101

Coverage note

Inspector notes linked where available

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MI FONDITA CAFETERIA RESTAURANT INC has a rough inspection history. Would you risk it?

F record

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed scoop with no handle used to dispense rice. Observed on cook rail a container of salt with a plastic soufflé cup with no handle used to dispense salt.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired on December 1 2025
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-08-5] Ice scoop handle in contact with ice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave with accumulation of food debris in kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Front counter beverage cooler.
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed in flip top cooler avocado half with sticker still intact.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef 36F sitting in a bus pan out at room temperature. Operator prepared for cooking
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed on cook line rail a container of salt not labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cooked yellow rice stored inside a t shirt thank you bag in steam table. Operator prepared voluntary discarded.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed jalapeno peppers in storage area. Operator removed beef and prepared for cooking.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls in bulk container of rice. Manager removed bowls.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Kitchen glassfront cooler missing ambient thermometer.
[29-03-4] Water draining onto floor surface. Condensation drain line from kitchen glassfront cooler off fitting at drain line and going straight to floor and causing main drain line to leak from fitting onto floor. Employee reconnected line to fitting.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers of prepared foods in kitchen glassfront cooler not labeled as to contents.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight. See stop sale.
[08A-04-5] Raw animal food stored over or with unwashed produce. In kitchen True reach in cooler, bags of raw chicken on shelf above container of unwashed raw peppers and whole head lettuce. Manager removed chicken to appropriate freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. 2) In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. See stop sale. Top shelf of unit completely full and blocking air flow to rest of unit.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple small containers of prepared foods in kitchen glassfront cooler not date marked. Per manager all made over last 4 days. Manager added date marks.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager relabeled as degreaser.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of cook line soiled with dust buildup.
[10-08-5] Ice scoop handle in contact with ice. At front counter, ice scoop laying on ice with handle making contact. Employee removed scoop and properly store with handle out of ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fliptop cooler doors have food debris buildup.
[08B-12-5] Stored food not covered. In True reach in cooler in back of kitchen, containers of cooked shrimp and house guacamole at proper temperatures no covered. Manager covered with foil.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled. Employee labeled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. See stopnsale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling dirty pans and proceeded to repack tortillas without first washing hands. Reviewed with manager and employee proper procedures for hand washing.
[14-31-5] Nonfood-grade bags used in direct contact with food. In True reach in cooler, tortillas in standard printed to go bags. Employee removed and placed in correct food safe bags.
[08A-04-5] Raw animal food stored over or with unwashed produce. In True reach in cooler at back of kitchen, bowl of raw chicken on top shelf above open containers of raw vegetables. Manager moved chicken to bottom of opposite side of cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, containers of raw prepped chicken and steak on shelf above containers of house red and green salsas. Employee rearranged cooler for proper separation.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. 2) In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today. See stop sale. 2) On fliptop cutting board under no temperature control, butter (63F - Cold Holding). Per manager prepped/opened at 8:00am. Manager placed in fliptop cooler to rechill.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen tabletop steam well, rice (121-145F - Reheating 2.5 hrs); beans (148F - Reheating 2.5 hrs). Manager placed both items on stove to rapid reheat to 165F for proper reheating and hot holding. Second temperatures - rice (176F); beans (181F)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen glassfront cooler, house salsa rojo 59F at 9:35am (prepared cooling since 8:00am) to 55F at 10:25am. Based on the times and temperatures salsa will not reach 40F in 4 hrs. Employee separated salsa into smaller containers and placed in reach in freezers to rapid chill.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer in back of kitchen, containers of frozen soup with no date marks when prepared.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor under triple sink. Employee marked as degreaser.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-05-4] Cardboard used to line food-contact shelves in Frigidaire freezer in kitchen. Operator removed
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair above true cooler ( vegetable cooler) in storage area.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Restroom is ( unisex).
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator cup with coffee on top sandwich cutting board in cook line. Operator moved
[14-11-5] Gaskets torn or disrepair in true reach in cooler( vegetable cooler) in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in unisex restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line.
[12B-13-4] Opened employee beverage( bottle water ) in true reach in cooler with food to be served to customers in kitchen. Operator removed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind flat grill in cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef inside Frigidaire freezer in kitchen. Operator moved raw chicken to bottom shelf and stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True glass front cooler in cook line ; Cooked chicken 50F( cold Holding) . Per cook , cooked chicken in cooler overnight,. See stop sale Foods not prepared or portioned today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True glass front cooler in cook line ; Cooked chicken 50F( cold Holding) . Per cook , cooked chicken in cooler overnight,. See stop sale Foods not prepared or portioned today.
[01C-05-4] Clam tags not maintained in chronological order according to the last date they were served in the establishment.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Gaskets torn or disrepair in true reach in cooler in kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Bag of onions on floor in cook line. Operator elevated
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80F, operator placed on flat grill to facilitate proper holding temperature.
[02D-01-5] Working containers of food ( salt ) removed from original container not identified by common name in cook line. Operator labeled salt.
[08A-17-6] 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. Raw chicken stored over raw beef inside ge freezer in kitchen. Operator moved raw beef to bottom shelf and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass front cooler in cook line ; Salsa (46F - Cold Holding); raw chicken (50F - Cold Holding); raw. beef (48F - Cold Holding); raw pork (47F - Cold Holding), blend cheese (47F - Cold Holding). Per manager, equipment gaskets were being installed less than 4 hours ago and door was left opened. Operator moved foods to another reach in cooler to quick chill. Foods not prepared or portioned today.
[11-27-4] 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. Emailed written procedure to manager.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[11-26-1] 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. Emailed reporting agreement to manager.
[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.