How many health inspections has Antojitos Mexicanos Bendicion in Fort Pierce had?

Antojitos Mexicanos Bendicion in Fort Pierce has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Antojitos Mexicanos Bendicion in Fort Pierce ever been shut down?

No, Antojitos Mexicanos Bendicion in Fort Pierce has no emergency closures on record with Florida DBPR.

How many inspections has Antojitos Mexicanos Bendicion in Fort Pierce had?

Antojitos Mexicanos Bendicion in Fort Pierce has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Antojitos Mexicanos Bendicion in Fort Pierce find?

Antojitos Mexicanos Bendicion in Fort Pierce was most recently inspected by FDACS on March 31, 2026 (Re-Inspection Required).

Has Antojitos Mexicanos Bendicion in Fort Pierce had any stop-sale or stop-use orders?

Yes, Antojitos Mexicanos Bendicion in Fort Pierce has 6 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Antojitos Mexicanos Bendicion in Fort Pierce

2712 Orange Ave, Fort Pierce, FL 34947

St. Lucie County · Food Service
Owner: Antojitos Mexicanos Bendicion LLC
DBPR License: MFD6650666
FDACS Estab #: 383427

Overview

Antojitos Mexicanos Bendicion, a Risk Level 1 food service establishment in Fort Pierce, received a re-inspection on March 31, 2026 documenting 27 violations, including five high-priority findings. An inspector observed live roaches in the facility and documented unsafe food handling practices including raw chicken stacked over raw beef in the walk-in cooler, raw chorizo held over ready-to-eat foods in a sandwich cooler, employees using the same gloves across multiple tasks without changing them, and onions showing decay in the walk-in cooler. Three stop-sale orders issued the same day required the voluntary destruction of adulterated products due to improper cooling temperatures and cold-holding temperatures; two stop-use orders were issued for pest activity and unsanitary equipment. The inspector required the food establishment to develop and implement a pest management control program and to request a written food safety release once affected areas were cleaned and sanitized. A prior focused inspection on October 23, 2024 for Hurricane Milton follow-up found no violations.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

2FDACS Insp.

6Stop-Sale Orders

Last inspected FDACS: March 31, 2026

Antojitos Mexicanos Bendicion in Fort Pierce: Comparison to St. Lucie County Averages

This Facility 0 violations / inspection 0 violations per inspection

St. Lucie County Avg 5.07 violations / inspection 5.07 county average

This Facility 0 emergency closures 0 closures

St. Lucie County Avg 0.17 closures / facility 0.17 county average

Antojitos Mexicanos Bendicion in Fort Pierce: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 31, 2026 — Re-Inspection Required· 27 violations· 6 stop-sale orders· Re-Inspection Required

Inspector: CAROLYN DRAGONE, QUALITY ASSURANCE AND TRAINING SPEC

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned and sanitized. Failure to comply with the request for written release may or will result in Administrative Action. In addition, food establishment must develop and implement a pest management control program. Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. Trainee present during inspection. All violations verified by primary inspector. The affected storage areas shall be completely cleared of all merchandise, cleaned and sanitized by the next inspection; no other merchandise may be added to the storage area, or a Broken Stop-use will be issued. If evidence of pest infestation is observed on the next inspection, a Stop-Use Order will be issued on all receiving areas of the establishment and the establishment will no longer be allowed to receive additional food items, a Stop-Use Order of all processing equipment will be issued and a Stop-Sale Order of all exposed food items will be issued until the infestation is eradicated. A copy of the Pest Control Plan Checklist has been provided to the establishment.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Person in charge shows a pattern of non compliance with hand washing, cooling, cold holding, no consumer advisory, and allergen awareness. o

3-101.11 Food not safe, or is adulterated. 3-101.11 PP

Back room- Onion in walk in cooler had decay like substance on it. COS- Onion was voluntarily discarded by management. See stop sale and release. x

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Kitchen- Employees left area to perform other tasks then returned without changing gloves. Employees washed gloved hands after soiling them. COS- Employees removed gloves, washed hands, and donned fresh gloves. x

3-302.11(A)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)

Backroom- Chicharones stored in walk in cooler under unwashed produce. COSChicharones moved during inspection.

3-302.11(A)(2) Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) PP

Back room- Raw chicken stacked over raw Beef in walk in cooler. COS- Chicken and Beef were moved during inspection. x

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Kitchen- Raw Chorizo held in reach in sandwich cooler over ready to eat foods. COSChorizo was moved during inspection. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen- Spoon stored as clean had dried food debris on it. COS- Spoon was placed in three compartment sink to be washed and sanitized.

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers, is not used in accordance with the EPA-registered manufacturer's label use instructions, or chlorine solution does not have a minimum temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP

Kitchen- Chlorine sanitizer in the sink had a concentration of 25 PPM when tested. COSChlorine bleach was added and the sanitizer was re-tested at 50 PPM. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Kitchen- Taquito's prepared at 05:00am had an internal temperature of 47 degrees F at 10:00 am measured using an accurate thermometer. COS- Taquito's were voluntarily discarded by management in presence of the inspector. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge was unable to verify food employees had been informed of the responsibility to report illness. Industry guidance document provided.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge was unable to correctly respond to employee health related questions. Industry guidance document provided. o Print Date: 3/31/2026 Page 1 of 5 6 P Citation Description: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P Observation: Kitchen- Employees did not wash hands after leaving the area for other tasks and returning to handle foods, or after performing tasks that contaminated their hands. COS- Employees washed hands and donned fresh gloves before handling foods.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen- Chorizo held in reach in cooler had internal temperature of 48 degrees F measured using an accurate thermometer. COS- Chorizo was moved to another reach in cooler to cool down. Smoked Sausage, Ham and Sour Cream had internal temperatures of 52-52 degrees F. COS- Items were voluntarily discarded by management in presence of inspector. x

3-603.11(A) Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using effective written means. 3-603.11(A) PfPf

No consumer advisory posted for eggs cooked to order.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

No written procedures available.

7-301.11 Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11 PP

Retail: soap displayed over drinking water in the retail shelves. COS drinking water moved to appropriate location. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen and Outdoors- A means of drying hands was not available at the hand washing sink. COS- Paper towels were made available at the hand wash sink.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail- Cracker and Marshmallow snacks held in retail are marked "Not labeled for individual resale". COS- Snacks were removed from retail sale.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 PfRepeat

Establishment does not have a working thin tipped probe thermometer. COS- A working thermometer was acquired.

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Retail storage area- Live roaches in the retail storage area. See stop use order. o

3-303.12 Packaged food subject to the entry of water stored in direct contact with ice or water, or unpackaged food stored in direct contact with undrained ice. 3-303.12

Backroom: boxes of raw chicken and pork stored below condenser unit leaking onto boxes. COS boxes were moved to appropriate location and verified.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Kitchen: employee working with food had a watch.

3-304.14(E) Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents contamination of food, equipment, utensils, linens, or single-service and single-use articles. 3-304.14(E)

Kitchen: bucket of sanitizer and wiping cloths stored on the floor under the three compartment sink. COS bucket moved to appropriate location.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Kitchen: utensils stored in standing water with 107 degree F at the steam table. COS utensils moved to stove for water to be over 135 degrees F.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Kitchen: utensils stored in container by the fryer not inverted. COS utensils were inverted.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Kitchen: reach-in cooler has an ambient temperature of 49 and unable to maintain Temperature Controlled for Safety (TCS) foods under 41 degrees F. Stop Use Order Issued.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Kitchen- Cutting board on table near the hot holding table has heavy scoring, melting, and discoloration. See stop use order.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Ceiling tiles stained throughout the facility.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages: