MI PUEBLO RESTAURANT

Name: MI PUEBLO RESTAURANT
Address: 10910 W FLAGLER ST, MIAMI, FL, 33174-1280, US
Rating: 0

10910 W FLAGLER ST, MIAMI, FL 33174-1280

License #2321961

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 14 findings · 3 critical

Routine - Food

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Quick take

MI PUEBLO RESTAURANT in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 142 total violations — 24 critical, 22 major, 96 minor.

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The latest inspection on September 10, 2026 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

142

Coverage note

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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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooler drawers , raw beef (70F - Cold Holding); raw chicken (65F - Cold Holding) Placed 2 hours ago, cooler was disconnected accidentally. Operator placed foos items inside walk in freezer for rapid chill, connected cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler and freezer rusted shelves.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected under prep table, next to 2 compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of cooler and walk in cooler, soiled.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket, Sanitizer Bucket (Chlorine 200+ppm) Operator discarded solution and prepared new ones, Sanitizer Bucket (Chlorine 100ppm);
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen. Hood filters soiled.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above ware washing area, lights no shield.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 124F. Cook placed utensils on top of stove to heat up.
[36-36-4] Ceiling tile missing. Observed above dish machine and above drain boards.
[36-22-4] Floor area(s) covered with standing water. Observed on hallway by ice machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed at kitchen, small Frye not under hood suppression system
[41-17-4] Spray bottle containing toxic substance not labeled. Observed all purpose cleaner spray bottle, no labeled. Operator labeled spray bottle bottle.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair over dish machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over kitchen area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 mahi and 14 salmon still inside pack inside walk in cooler since the day before. Operator segregated.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice and beans inside dry storage. Operator removed the scoops.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on prep table at prep area. Operator removed.
[08B-12-5] Stored food not covered. Observed fish, cooked chicharron, beef inside walk in cooler not covered.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicharron inside glass door reach in cooler. Operator placed chicken properly rearranged.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw been inside cooler drawers. Operator placed chicken under beef.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 mahi and 14 salmon still inside pack inside walk in cooler since the day before. Operator segregated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F - Cold Holding) inside cooler drawers. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 + food employees without a CFM present. Manager arrived during inspection.
[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. Discussed and provided to operator. Operator printed out copy and employee signed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ajiaco and fish stock without date mark inside glass door reach in cooler. As per operator for more than a day. Operator labeled with date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at washing area. Operator labeled.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent over washing area heavily soiled. Observed ceiling tiles soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board at prep area.
[14-11-5] Equipment in poor repair. Observed faucet at hand sink next to washing area in disrepair.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking equipment at cook line has heavy accumulation of grease.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tile missing at cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife between drawers cooler and steam table at kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside cooler drawers. Operator started today water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar inside plastic container without label at dry storage. Operator labeled properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (50F - Cold holding); heavy cream (52F - Cold Holding) as per employee for less than 4 hrs. Operator open walk in freezer door for rapid cooling.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed behind prep table at kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed at washing area spray bottle with degreaser not labeled. Operator labeled.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with accumulated grease throughout kitchen area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 12 mahi, 1 dolphin still inside commercially processed ROP. Inside reach in cooler at kitchen entrance. As per operator since the day before.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board on prep table at prep station
[36-22-4] Floor area(s) covered with standing water. Observed standing water inside walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside small white chest freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under red cutting board across cook line. Observed under white cutting board at prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[08B-12-5] Stored food not covered. Observed tostones, fries, arepas not covered inside small standing freezer.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 12 mahi, 1 dolphin still inside commercially processed ROP. Inside reach in cooler at kitchen entrance. As per operator since the day before.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef mondongo (71F - Cold Holding); fish stock (69F - Cold Holding) inside reach in cooler next to kitchen entrance. As per operator since the day before.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (67F - Cold Holding); raw churrasco (65F - Cold Holding); fish filet (69F - Cold Holding); blood sausage (60F - Cold Holding); sausage (63F - Cold Holding) inside reach in cooler next to kitchen entrance. As per operator for less than 4 hrs. Operator placed products inside walk in cooler for rapid cooling. Observed beef mondongo (71F - Cold Holding); fish stock (69F - Cold Holding) inside reach in cooler next to kitchen entrance. As per operator since the day before.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed small pot inside hand sink next to cook line. Operator removed the pot.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled at cook line.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 12 dolphin units and 12 mahi mahi units still in ROP inside walk in cooler. As per operator for 3 hrs. Operator started to open packages.
[36-22-4] Floor area(s) covered with standing water. Observed at walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing g tiles at cook line.
[08B-38-4] Food stored on floor. Observed raw chicken stored on walk in cooler floor. Observed raw beef stored on floor at kitchen. Observed raw chicken stored on walk in freezer floor. Operator started to stored products at 6 inches from floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in contact with sugar at dry storage. Operator placed handle upwards.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under cutting board across cook line. Operator removed the towel.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at restroom at bar area. Observed at wait station at bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed at washing area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at washing area. Operator added chlorine. Retest, Sanitizer Bucket (Chlorine 100ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over raw pork inside cold drawers at cook line. Operator properly rearranged products by cooking tempetures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flan (52F - Cold Holding) at wait station. As per operator since the day before 3/9.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (53F - Cold Holding); tomato salad (54F - Cold Holding); ahogado (tomato) (50F - Cold Holding); beef liver (52F - Cold Holding); cut tomatoes (50F - Cold Holding) inside reach in cooler at cook line. As per employee for approximately 2 hrs. Operator placed products inside walk in cooler or rapid cooling. Observed flan (52F - Cold Holding); at wait station. As per operator since the day before 3/9.
[31A-10-4] Equipment drain line draining into handwash sink. Observed ice machine drain line into hand wash sink at bar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed red cutting board soiled with black mold ,Ike substance across cook line. Observed clean plastic containers soiled with slime across washing area.
[31B-03-4] No soap provided at handwash sink. Observed at wait station at bar area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at washing area. Operator properly labeled.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 10ppm). Advised operating to stop using equipment until is properly maintained.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soil residue on equipment door handles throughout kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved white cutting board on prep sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee vape on prep table next to perp sink. Employee removed the item.
[36-17-5] Floor tiles missing and/or in disrepair. Observed ceiling tiles missing and in disrepair throughout kitchen area.
[08B-38-4] Food stored on floor. Observed raw pork stored on walk in cooler floor. Manager placed product at more than 6 inches from the floor.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops inside salt and rice with handle in contact with products at dry storage. Manager placed upward the handles.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 83F at cook line. Employee discarded water, washed utensils.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed on prep table across cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at ladies room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across cook line. Also observed hood filters soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on plastic containers after cleaning across dish machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled across cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in cooler next to kitchen entrance. Employee properly placed products by cooking temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic chimichurri (68F - Cold Holding) on table at wait station. As per ,a get for approximately 2 hrs. Manager placed product inside reach in cooler for rapid cooling.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) under prep sink at kitchen. Manager diluted with water, retest Sanitizer Bucket (Chlorine 50ppm).
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed plastic containers soiled with food debris and mold like substance on storage shelves across dishwasher. Also observed can opener blade soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed equipment and cleaner stored inside hand sink next to dishwasher. Manager removed the items.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Edinson, Jason, Marlon, Harold, Yelenys all hired for more than 60 days.
[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.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed cleaned container water wet nesting on shelve next to triple sink.
[36-22-4] Floor area(s) covered with standing water. Observed at ware washing area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl inside chicken stock powder on shelve under preparation table. Employee removed the bowl.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed on preparation table next to prep sink. Employee removed the towel.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Employee started to clean.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Also observed reach in cooler door gaskets soiled across cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicharron (37F) thawing at room temperature. As per employee for 3 hours. Employee started food preparation.
[14-17-4] Walk-in freezer shelves with rust that has pitted the surface.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on prep table across cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk in cooler. Employee rearranged food products by cooking temperatures.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled yuca (109F - Hot Holding)on shelve under steam table, as per employee for 2 hrs. Employee placed on stove for reheat.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in all units at kitchen area. Also soiled walk in cooler handle.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 82° F at cook line, employee discarded.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all units at kitchen area.
[08B-12-5] Stored food not covered. Observed food containers inside walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken (frozen) on preparation table in kitchen area, employee moved to walk in cooler during inspection.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[22-35-5] Food preparation sink has soil/old food residue.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked sausages inside reach in cooler at kitchen area, employee stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (47F - Cold Holding) at front counter, as per employee less than 1 hour.
[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. Provided form during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers in drawers at cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at cook line.