MI MEXICO MEXICAN RESTAURANT

Name: MI MEXICO MEXICAN RESTAURANT
Address: 4600 S ATLANTIC AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 77

4600 S ATLANTIC AVE, NEW SMYRNA BEACH, FL 32169

License #7406213

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77 Grade C / 100

Mixed Health Record

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Latest inspection

July 10, 2026 · 15 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MI MEXICO MEXICAN RESTAURANT in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 10, 2026. Across those visits, DBPR recorded 15 total findings; InspectFL has detailed violation rows for 14 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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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

None on file yet

The latest inspection on July 10, 2026 shows 14 observation rows: 3 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Frigidaire
[10-08-5] Chip scoop handle in contact with chips
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - interior gasket of reach in cooler on the cookline
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Hammer drill stored on top of bags of onions
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cookline
[41-17-4] Spray bottle containing toxic substance not labeled. - Clear spray bottle under the three compartment sink in the bar - Hanging off three compartment sink in the kitchen
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado
[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 prep area
[14-45-4] Cardboard used to line nonfood-contact shelves. Bottom prep shelf
[02C-03-5] Ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallons of milk Horchata Poblano peppers
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Out and returned to cooler: Chicken 46F,steak 52F Corrective action: operator discarded
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso dip cooling in 5 gallon plastic covered container 52f in the middle in walk in cooler overnight.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cut tomatoes 6/28

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Community pulse