MI PUEBLO

Name: MI PUEBLO
Address: 530 S US 41 BY PASS #2A, VENICE, FL, 34292, US
Rating: 87.4

530 S US 41 BY PASS #2A, VENICE, FL 34292

License #6804593

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

87.4 Grade B / 100

Solid Health Score

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Quick take

MI PUEBLO in VENICE currently holds an InspectFL Health Score of 87.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 12 total violations — 5 critical, 2 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 13, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

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

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed no vacuum breaker on hose side of splitter at mop sink. Operator added.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup in chest freezer upstairs.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on reach in cooler top on cook line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Cooked chicken prepared onsite and held more than 24 hours not properly date marked in the upstairs walk in cooler. The operator prorate marked the cooked chicken.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle the food contact surface of clean utensils without handwashing or wearing gloves. Educated the employee on proper handwashing procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over wheat tortillas in the single-door reach in cooler near the hand sink on the cook line. The operator properly stored the tortillas.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside in the bar storage area.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for housemade salsa not stored above the food in the walk in cooler. The operator removed the scoop from the salsa.
[14-09-4] Cutting board has cut marks and is no longer cleanable at the salad prep station.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (131F - Hot Holding) in the bain marie near the grill. The operator stated the chicken was prepared approximately 2.5 hours prior to inspection. The operator reheated the chicken to 168F within 30 minutes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ground beef taco (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 2.5 hours. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.

Community reaction

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Community pulse