Rubio's Real Mexican Food Store in Mascotte
Last inspected:
906 E Myers Blvd, Mascotte, FL 34753Rubio's Real Mexican Food Store in Mascotte has a history of serious temperature control and cross-contamination violations that resulted in multiple stop-sale and stop-use orders within a single month in September 2025. Between September 9 and September 26, 2025, inspectors issued seven enforcement orders requiring the destruction or equipment sanitization of adulterated products. The violations documented included raw eggs stored above ready-to-eat foods in both the prep cooler and walk-in cooler, raw chicken stored over deli meat in the display case, cooked beans and tamales that failed to cool to safe temperatures (measured at 41–42°F when they should have cooled to 70°F within two hours), yellow rice that cooled only to 90°F after four hours, hot-held foods including refried beans at 125°F and scrambled eggs at 98°F (both below the required 135°F minimum), and evidence of roach activity observed on the wall behind the prep table and under shelving in the meat department. The meat area was placed under stop-use order pending cleaning and sanitization. A repeat violation noted the absence of written procedures for employees to respond to vomit and diarrheal events. Products identified in stop-sale orders were voluntarily destroyed by management and witnessed by the inspector. A focused inspection on September 26, 2025 confirmed that the stop-use area had been released after cleaning. The most recent inspection on October 9, 2025 was a check-back verification that met sanitation requirements with zero violations.
Summary generated from Florida FDACS public inspection records.
Rubio's Real Mexican Food Store in Mascotte: FDACS Inspection History (6)
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.
— 4 inspections
— Met Sanitation Inspection Requirements· Met Requirements
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check-Back release issued for Stop Use and/or Stop Sale Order.
No evidence of pests during visits. Area has been released
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was cleaned, sanitized, checked, and released.
— Re-Inspection Required· 5 violations· 3 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.
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.
Trainee present during inspection. All violations verified by primary inspector.
Stop Sale 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 product. Failure to comply with the request for written release may or will result in
Administrative Action.
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 (if applicable) will be issued and a Stop-Sale Order of all exposed food items (if applicable) 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
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
Back Room: Cartons of Raw eggs stored on shelf over ready to eat foods. COS - Eggs were
moved to another shelf away from ready to eat foods.
Y
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
Back Room : Beans prepared on 9/21 and Tamales form 9/21 observed at an internal
temperature of 42 to 41 degrees F. Management voluntarily discarded product. See Supplement release
Order
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
Manager could not provide written procedure for the clean-up of vomit and diarrheal events.
Good Retail Practice Violations
213
Records of sampling and analyses of source water and finished product not
maintained for a period of at least 2 years or not made available upon request. 5K-4.023(8)(f) F.A.C.Repeat
Manager could not provide complete quarterly ice testing analysis records for the last two
years.
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
Meat Department: Evidence of roach activity observed on wall behind prep table and under
shelving. Meat area is placed under a stop-use order. See supplement order.
Print Date: 9/23/2025
Page 1 of 2
o
INSPECTION: VENDED WATER/VENDED ICE
Violation No.
Stop-Sale Orders & Supplemental Actions
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 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 USE ORDER
Reason: FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present.
Comments: All affected areas must be adequately cleaned and sanitized. In addition, the food establishment must develop and implement a pest
management control program. Contact the Business Center at (850) 245-5520 or [email protected] to request a Food Safety Inspector
visit for written release.
Print Date: 9/23/2025
Page 2 of 3
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 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
I, _____________________________________________________ the person in charge of RUBIO'S REAL MEXICAN FOOD STORE 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)
DOUGLAS HULSER, QUALITY ASSURANCE & TRAINING SPECIALIST
BEHTZABEL CASTILLO, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 9/23/2025
Page 3 of 3
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Re-Inspection Required· 24 violations· 3 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.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to:
[email protected]
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 is demonstrated with regard to handwashing, cooling, hot
holding, and sanitization of food contact surfaces.
o
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 shell eggs stored over bagged cheese and ready to eat tortillas in the clam
shell prep cooler. Walk In Cooler: Raw shell eggs stored over boxes of ready to eat cut tortillas. COS: Raw
shell eggs were relocated in both areas for proper separation. Kitchen: Raw chicken stored over chubs of
deli meat in the top of the meat display fridge. COS: Chicken was relocated for proper separation.
Containers of commercially processed salad dressings, containers of raw garlic cloves, and bagged,
prepared on site yellow rice stored next to raw chicken and under raw meat in the meat display fridge.
COS: Ready to eat items were relocated for proper separation.
Print Date: 9/9/2025
Page 2 of 6
Y
x
14
Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours
for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service
equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed
components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage
and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency
specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to
preclude accumulation of soil or mold. 4-602.11(E)
Observation: Warewashing Area: Inside of ice machine has a build up of a white and black mold like
debris. COS: Ice machine was properly washed, rinsed, and sanitized before the end of inspection.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Kitchen: The T tube for the meat grinder was in use yesterday and was not washed, rinsed,
and sanitized by 12:30PM. COS: The T tube was relocated to be washed, rinsed, and sanitized.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Retail: Tongs used to serve bakery items in the retail display case has a build up of old food
debris. COS: Tongs were relocated to be washed, rinsed, and sanitized. Kitchen: Wheel touching the saw
on the band saw machine has a build up of old food debris. The meat grip on the deli slicer has a build up
of old food debris. COS: Band saw and deli slicer were taken apart to be washed, rinsed, and sanitized.
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: Yellow rice that was cooked at 9:30AM did not cool from 135 degrees F to 70
degrees F within two hours. At 10:45AM rice had an internal temperature of 125 degrees F. Rice was
moved to freezer and at 1:10PM rice had an internal temperature of 90 degrees F. COS: Yellow rice was
voluntarily discarded. See Stop Sale Order and Release. Walk In Cooler: Various items that were cooked
the previous day did not cool to 41 degrees F within 6 hours and had the internal temperatures taken at
12:30PM. (Shredded Pork 46 degrees F. Pork Tamales 51 degrees F. Consome Tamale 46 degrees F. Al
Pastor 43 degrees F.) COS: All items were voluntarily discarded. See Stop Sale Order and Release.
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: Various foods were prepared the previous day and had an internal temperature
above 41 degrees F at 11:30AM inside the clam shell prep cooler. (Cut Lettuce 47 degrees F. Cut
Tomatoes 45 degrees F. Cut Cabbage 45 degrees F. Green Salsa 45 Degrees F.) COS: All products were
voluntarily discarded. See Stop Sale and Release.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Kitchen: Various foods in the hot display case had an internal temperature under 135
degrees F. (Refried Beans 125 degrees F. Scrambled Eggs and Bacon 98 degrees F. Shrimp in Sauce
120 degrees F.) Foods found on the shelf above the stove with an internal temperature under 135 degrees
F. (Shredded Beef 120 degrees F. Breakfast Potatoes 98 degrees F) A styrofoam box containing cooked
cut steak with an internal temperature of 123 degrees F on the hot bar cutting board. COS: Scrambled
eggs and breakfast potatoes were voluntarily discarded and all other items were reheated to 165 degrees
and inspector verified. See Stop Sale Order and Release.
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
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.
3-501.17(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
Kitchen: Green Salsa that was prepared 09/08/25 had a date marking of 09/02/25 inside the
clam shell prep cooler. COS: Product was voluntarily discarded due to violation #18. Walk In Cooler:
Consome Tamale had a date marking of 08/08/25 inside the interior walk in cooler. COS: Product was
voluntarily discarded due to violation #18.
x
Print Date: 9/9/2025
Page 3 of 6
24
Pf
Citation Description: 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 Pf
Observation: Manager could not provide written procedures for the clean-up of vomit and diarrhea.
Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout was
provided.
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: Bottle of glass cleaner hanging above cutting board in meat preparation area.
COS: Glass cleaner was relocated for proper separation. Walk In Cooler: Can of paint stored on the top
shelf in the outdoor walk in cooler next to and over ready to eat foods. COS: Paint was relocated for
proper separation.
x
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 coffee cup stored in front of rotisserie oven next to employee
processing meats on cutting board near slicer. COS: Coffee cup 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: Washed, uncut tomato that was to be chopped and used in the clam shell prep
cooler was touched by employee with bare hands. COS: Employee re-washed tomatoes.
x
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
No employee hand wash signs at the hand washing sink near the mop sink and in the
women's and men's employee restroom. Inspector provided hand wash signs.
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 dumped cup of water down hand wash sink near rotisserie chicken
oven. COS: A discussion was had with management and handwashing sink was used properly.
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: Flan in plastic containers bear no labeling information in the retail dessert cooler by
the front door. COS: Proper labeling was added before the end of inspection. Bags of baked bread bear no
labeling information on shelves throughout the establishment. COS: Proper labeling was added before the
end of inspection.
Good Retail Practice Violations
213
Records of sampling and analyses of source water and finished product not
maintained for a period of at least 2 years or not made available upon request. 5K-4.023(8)(f) F.A.C.Repeat
Manager could not provide quarterly ice testing analysis records. Management could only
provide written records of ice testing from 06/03/25, 11/6/23, and 11/1/22.
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Cooked or prepared onsite foods are placed in thick plastic containers or large bowls and
covered with lids or foil during the cooling process.
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
Prepared or cooked on site foods are placed in tall and thick plastic containers holding a
large amount of food and are placed in the walk in cooler or placed in the top or bottom of the clam shell
prep cooler in a hot area of the kitchen not allowing food to cool effectively.
4-204.11
Temperature measuring device sensor not located to measure the air temperature
or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest
part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety
food not equipped with at least one integral or permanently affixed temperature measuring device that is
located to allow easy viewing of the temperature display; or temperature measuring device not designed
to be easily readable. 4-204.112(A), (B) and (D)
Kitchen: No ambient thermometer provided in the clam shell prep cooler in the kitchen
area. COS: Ambient thermometer provided before the end of inspection.
3-602.11(C)
Bulk food available for consumer self-dispensing is not prominently labeled in plain
view of the consumer with the manufacturer's or processor's label; or a card, sign or other method that
includes the common name of the food or 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;
or the information does not include nutrition labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart
B. 3-602.11(C)
Retail: Various pastries displayed for self service in the retail display case do not contain
any labeling information. COS: Case was changed to full service and utensils were removed.
x
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net,
beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair
from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Kitchen: Employee working with clean equipment and utensils and around food processing
without a proper hair restraint. COS: Employee tied hair up before the end of inspection.
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: The clam shell prep cooler fails to maintain time/temperature control foods at 41
degrees F or below. COS: Clam shell prep cooler was repaired before the end of inspection and inspector
verified.
4-302.14
Test kit or other device that accurately measures the concentration in MG/L of
sanitizing solution not provided. 4-302.14 Pf
Warewashing Area: No sanitizer test strip provided. COS: Test strip was provided before
the end of inspection.
5-202.13
Air gap between the water supply inlet and the flood rim level of the plumbing
fixture or equipment is not at least twice the diameter of the water supply inlet or one inch, whichever is
greater; or no air gap present between the water supply inlet and the flood rim level of the plumbing fixture
or equipment. 5-202.13 P
Warewashing Area: Water supply hose hangs below the flood rim level of the warewashing
sink. COS: Hook was installed to keep hose from hanging into basin of sink.
x
INSPECTION: VENDED WATER/VENDED ICE
Violation No.
Stop-Sale Orders & Supplemental Actions
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 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 hot 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.
— 2 inspections
— Met Inspection Requirements· 2 violations· Met Requirements
Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Risk-Based Violations
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
Meat department: Raw beef stored over soft cheese in Meat display case. COS: The cheese was
moved to the top shelf away from raw items.
x
Good Retail Practice Violations
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
Meat Department: Buckets of oil stored directly on the floor.
o
— Re-Inspection Required· 12 violations· Re-Inspection Required
Comments: Provided industry guidance for the clean up of vomit, cooling foods, hot holding foods, employee reporting agreement and proper
ware washing guidance
Risk-Based Violations
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
Processing: Observed employee with gloves on, clean deli case, then touched clean tongs for the
rotisserie chicken. COS: The tongs were sent to get washed, rinsed, and sanitized.
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
Meat: Raw chicken stored on top of cooked pork chop inside meat display case. COS: The chicken
was moved to where the poultry is displayed.
x
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for safety food
not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not
met. 4-602.11(C) PP
Processing: Observed deli slicer in use, the cook advised it was not washed rinsed nor sanitized and it
was 5 hours since they first used it. COS: The slicer was washed, rinsed, and sanitized.
x
Print Date: 1/12/2023
Page 1 of 4
19
P
Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast
cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at
130°F or above. 3-501.16(A)(1) P
Observation: Processing: Cooked chicken 118-122 degrees F, cooked potato 112-118 degrees F, cooked beans
120-122. COS: The items were reheated to 165 or higher. The warming unit was turned to a hotter setting.
x
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
Retail: Cooked shrimp 43 degrees F. COS: The items were brought to the walk in cooler to chill to 41
degrees or lower. The retail display was arranged to allow for better air flow.
x
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 peppers sauce dated incorrectly 12/20/22. COS: The items were re dated to
01/10/23
x
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not
meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Processing: Chlorine sanitizer tested 200 PPM+. The solution was diluted by 1/2, and the test strip
indicated 200. COS: A new sanitizer bucket was prepared, and tested 100PPM chlorine.
x
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: Food employee entered the processing area to initiate meat preparation, placed on new
gloves without washing hands. COS: The employee removed gloves, washed hands, and placed on new gloves. No
food nor equipment were affected.
x
Good Retail Practice Violations
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
Establishment: Buckets of oil stored on floor.
o
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)
Processing: In use knife stored on soiled surface; between cutting board and equipment. COS: The
knives were washed, rinsed, sanitized, and placed in a clean pan between use.
x
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
Processing: Sandwich table on cook line has accumulation of standing water.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Processing: Water leaking below hand wash sink in kitchen area. Three compartment sink: Water
leaking from below sink.
o
6-305.11
Dressing rooms or dressing areas not designated when employees routinely change their
clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s
clothing and other possessions. 6-305.11
Processing: Employee's personal purse on bottom shelf of prep table.
o
Rubio's Real Mexican Food Store in Mascotte: Stop-Sale & Stop-Use Orders (7)
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.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Prevention of Food Contamination: Insects, rodents, and animals not present. Comments… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
Rubio's Real Mexican Food Store in Mascotte: Frequently Asked Questions
- When was Rubio's Real Mexican Food Store in Mascotte last inspected?
- Rubio's Real Mexican Food Store in Mascotte was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 9, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Rubio's Real Mexican Food Store in Mascotte had?
- Rubio's Real Mexican Food Store in Mascotte has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Rubio's Real Mexican Food Store in Mascotte find?
- Rubio's Real Mexican Food Store in Mascotte was most recently inspected by FDACS on October 9, 2025 (Met Sanitation Inspection Requirements).
- Has Rubio's Real Mexican Food Store in Mascotte had any stop-sale or stop-use orders?
- Yes, Rubio's Real Mexican Food Store in Mascotte has 7 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 Rubio's Real Mexican Food Store in Mascotte?
- The most frequently cited FDACS violations at Rubio's Real Mexican Food Store in Mascotte are: 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; 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; 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 Rubio's Real Mexican Food Store in Mascotte have any repeat violations?
- Yes, Rubio's Real Mexican Food Store in Mascotte has had the following violations cited on multiple FDACS inspections: 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; 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; 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 Rubio's Real Mexican Food Store. How we collect and verify this data.