Mi Guanajuato in Mascotte
Last inspected:
42 W Myers Blvd, Mascotte, FL 34753Mi Guanajuato in Mascotte has been subject to 10 stop-sale and stop-use orders since April 2025, with violations concentrated in temperature control, food adulteration, and equipment sanitation. A stop-use order issued April 23, 2025 for an unsanitary reach-in cooler in the kitchen remained in effect through June 20, 2025, when it was released following equipment repair and inspection. Multiple stop-sale orders required voluntary destruction of products including discolored raw bacon, improperly cooled cooked items (cactus, beef, pork, tripe), dairy products, and unlabeled packaged foods found during inspections on April 23 and May 8, 2025.
The April 23 inspection documented 23 violations, predominantly high-priority temperature control failures: cooked cactus held at 45–56°F instead of the required cooling to 70°F within two hours, and multiple ready-to-eat items in the reach-in cooler ranging from 43–53°F when the standard is 41°F or below. A January 2023 inspection cited 9 violations including cooked peppers cooled for over six hours at 60°F, raw chicken stored in non-food-grade plastic bags, and bare-hand contact with ready-to-eat tortilla shells. The May 8 follow-up inspection found 5 violations including discolored raw bacon stored directly above hot dogs, repeat violations for lack of written procedures for vomit and diarrhea cleanup, and unlabeled packaged dried pineapple. The June 20 focused inspection resulted in zero violations and confirmed release of the stop-use order.
Summary generated from Florida FDACS public inspection records.
Mi Guanajuato in Mascotte: FDACS Inspection History (4)
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.
— 3 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This visit was conducted in response to request # 5134397 to release the Stop-Use Order of the Reach In Cooler issued on April
23, 2025. Stop-Use Order has been released.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Met Sanitation Inspection Requirements· 5 violations· 2 stop-sale orders· Met Requirements
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.
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.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
Stop-Use Order of the reach in cooler issued on April 23, 2025 remains in effect.
Risk-Based Violations
Retail: Package of raw bacon showing signs of discoloration in package that is no longer
properly sealed in retail display cooler. COS: Bacon was voluntarily discarded.
Y
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
Retail: Packages of raw bacon were stored directly on top of packages of hot dogs in retail
display cooler. COS: Bacon was relocated and stored properly.
Y
x
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 PfPfRepeat
The establishment does not have written procedures for the clean-up of vomit and diarrhea.
Guidance for Written Procedures of Vomiting and Diarrheal Events handout was provided.
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: Package of dried pineapple slices found on retail shelf was not labeled. COS: Product
was voluntarily discarded.
Good Retail Practice Violations
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Retail: Employee restroom does not have a self-closing door.
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:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food obtained from approved source.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Re-Inspection Required· 23 violations· 7 stop-sale orders· Re-Inspection Required
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.
Trainee present during inspection. All violations verified by primary inspector.
Stop Use Order issued for reach in cooler in the kitchen on 04/23/25. 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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
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
A pattern of non-compliance has been observed with regards to cooling, cold holding,
approved source, hand washing, and no bare hand contact with ready to eat foods.
Retail: Bundle of raw bacon showing signs of brown and grey discoloration in package that
is no longer properly sealed in the retail display cooler. COS: Product was voluntarily discarded. See
supplement.
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
Retail: Raw bacon stored next to ready to eat hot dogs in the retail display cooler. COS:
Items were relocated for proper separation.
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen: Cactus cooked yesterday evening and put in ziploc bags to cool had an internal
temperature of 45 - 56 degrees at 10:00AM. COS: All items were voluntarily discarded. See supplement.
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
The person in charge could not correctly respond to all questions regarding foodborne
disease. Employee Health Guide handout was provided.
Y
o
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
It could not be verified that employees are informed of their responsibility to report
information regarding foodborne disease and symptoms. Food employee reporting agreement handout
was provided.
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: Multiple items were found with an internal temperature over 41 degrees F inside
the reach in cooler. (Cooked Beef 45 degrees F. Cooked Pork 44 degrees F. Cooked Tripe 50 degrees F.
Sour Cream 43 degrees F. Milk 44 degrees F. Lettuce 50 degrees F. Green Sauce 50 degrees F.
Shredded Cheese 46 degrees F. Salsa 53 degrees F. Cut Tomatoes 47 degrees F.) Retail: Multiple items
were found with an internal temperature over 41 degrees F inside the reach in retail cooler. (Bacon 50
degrees F. Sula Dairy Spread 51 degrees F. El Rancharo Cheese 48 degrees F. Caporal Queso 51
degrees F.) Items were over loaded in cooler and blocked by boxes. COS: All products were voluntarily
discarded. See supplement.
Print Date: 4/23/2025
Page 2 of 5
x
Y
Y
x
x
x
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as
day 1. 3-501.17(B) Pf
Observation: Kitchen: Open packages of hot dogs does not contain date marking.
o
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking
not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a
date mark and the correct date mark cannot be determined. 3-501.18 PP
Kitchen: Open bags of hot dogs do not bare a date marking, and it could not be determined
when it was opened. COS: Items were voluntarily discarded due to violation #20.
x
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
Establishment unable to provide written procedures in regards to clean up of vomitus or
diarrheal event in food establishment. Industry handout provided.
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: Bottles of bleach stored over bottles of soda on the shelf on the retail sales floor.
Packages of medicine stored over cooler of tortillas in the register area. COS: All items have been
relocated.
x
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food,
equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic
material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above
food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Kitchen: Several lighters stored under items on the shelf on the wall by the kitchen freezer.
COS: Lighters were relocated.
x
Y
o
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Kitchen: Employee beverage with no lid sitting on slim shelf next to tortilla dough mixer.
COS: Drink was voluntarily discarded.
3-301.11(B)
Food employee contacting exposed ready-to-eat foods with bare hands or not using
suitable utensils; alternate method not approved or approved but not followed to allow food employees to
have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed
ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without
cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP
Kitchen: Employee cutting raw tomatoes and raw onions with bare hands on the table near
the tortilla maker. COS: Tomatoes and onions were voluntarily discarded. See supplement.
Y
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Kitchen: Employee used handwashing sink near the warewashing sink to fill bin with water.
COS: Employee was instructed to use correct 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: Prepackaged red, white, and green snack bar missing labeling information on the
retail sales shelf. COS: Snack bar was voluntarily discarded.
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective
methods based on the type of food being cooled. 3-501.15(A) Pf
Kitchen: Cooked items are placed tightly together in a container in sealed ziploc bags on
the top shelf of reach in cooler not allowing them to cool properly.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net
quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or
nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Packages of tortilla chips and packages of cinnamon sticks contain no labeling
information on the retail sales floor. COS: Items were relocated to the kitchen to the labeled properly.
Y
x
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Kitchen: Squeeze bottle containing sour cream not labeled with common name.
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 does not maintain time/temperature control for safety foods at 41
degrees or below. See supplement.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Kitchen: Multiple clean pots and pans stored in the oven encrusted with grease.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Kitchen: Gears and sides of tortilla maker had a build up of dust and old food debris.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Kitchen: No drain plugs provided at warewashing sink. COS: Drain plug was provided by
the end of inspection.
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Retail: Employee restroom does not have a self closing door.
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:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Preventing Contamination By Hands: No bare hand contact with
ready-to-eat foods or approved alternative method properly followed.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 4/23/2025
Page 4 of 5
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the
meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives
notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order
warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use,
or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed
article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2, 3 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you
must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the
facts alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
Lisett Roso
I, _____________________________________________________
the person in charge of MI GUANAJUATO hereby waive a notice and a
hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II
LISETT ROSO, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 4/23/2025
Page 5 of 5
Allison Lauricella
Environmental Specialist II
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 1 inspection
— Met Inspection Requirements· 9 violations· Met Requirements
Comments: Employee Health Guidelines and reporting agreement provided.
Risk-Based Violations
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F,
or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Processing: Cooked peppers 60 degrees F, cooling from previous day 8PM in excess of 6 hours.
COS: The product was voluntarily discarded. Industry guidance provided.
x
2-102.11(C)
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
Establishment: The person in charge has not informed the employees of their duty to report illness that
are transmissible through food. Industry guidance provided.
o
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for
more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or
discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1.
3-501.17(A) PfPf
Processing: Cooked tripe dated incorrectly at 12/7/2022. COS: The product was made on 1/11/2023,
and the correct date was added. Processing: Cooked beef dated 12/2/2022, frozen 12/2/2022, pulled from freezer
1/11/2023 missing date stamp of when frozen, and when pulled. COS: The dates were added to the products and
labeling requirement for frozen items reviewed.
x
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
The establishment does not have a written procedure for the clean up of vomit or diarrhea. Industry
guidance provided.
o
2-301.14
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 PP
Processing: Observed employee handle raw chicken, then put on gloves without washing hands. COS:
The employee washed hands, put on new gloves. No food nor equipment were affected.
x
3-301.11(B)
Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable
utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand
contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at
the time it is being added to other food items as an ingredient without cooking/heating the final product to the
required temperature to allow bare hand contact. 3-301.11(B) PP
Processing: Observed employee touching cooked tortilla shells without gloves on. The tortilla shells
are being processed in bulk for retail and whole sale. COS: The affected food was voluntarily discarded.
x
Print Date: 1/13/2023
Page 1 of 4
9
Pf
Citation Description: 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) Pf
Observation: Retail: Prepackaged fried corn chips missing labeling information. COS: The owner removed from
retail sale.
x
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and unmistakably
recognized and has been removed from its original packaging for use in the establishment is not identified with the
common name of the food. 3-302.12
Processing: Working container of salt not labeled.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where
it is exposed to splash, dust or other contamination. 3-305.11
Retail: Food stored less than 6 inches off floor; oranges, bananas in retail area. COS: The items were
placed in a display bin.
x
4-101.11(A)
Materials used in the construction of utensils or food-contact surfaces of equipment allow the
migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not
safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or
are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P
Processing: Tortilla shells stored in non food grade bag, white carry bag. Raw chicken stored in black
plastic bag. COS: The items were removed from the storage bags and placed in food grade containers.
x
Mi Guanajuato in Mascotte: Stop-Sale & Stop-Use Orders (10)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Mi Guanajuato in Mascotte: Frequently Asked Questions
- When was Mi Guanajuato in Mascotte last inspected?
- Mi Guanajuato in Mascotte was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on June 20, 2025. Inspection type: Focused Inspection.
- How many inspections has Mi Guanajuato in Mascotte had?
- Mi Guanajuato in Mascotte has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Mi Guanajuato in Mascotte find?
- Mi Guanajuato in Mascotte was most recently inspected by FDACS on June 20, 2025 (Focused Inspection).
- Has Mi Guanajuato in Mascotte had any stop-sale or stop-use orders?
- Yes, Mi Guanajuato in Mascotte has 10 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Mi Guanajuato in Mascotte?
- The most frequently cited FDACS violations at Mi Guanajuato in Mascotte are: 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) Pf; 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 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) P.
- Does Mi Guanajuato in Mascotte have any repeat violations?
- Yes, Mi Guanajuato in Mascotte has had the following violations cited on multiple FDACS inspections: 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) Pf; 3-101.11: Food not safe, or is adulterated. 3-101.11 P; 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) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Mi Guanajuato. How we collect and verify this data.