Mingo's Market BBQ
275 New Market Rd E, Immokalee
Feb 27, 2026
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·Bathrooms
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not tight fitting.
32-04-4 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Equipment in poor repair. Observed reach-in cooler on cook line gasket torn.
14-11-5 - Basic·Floors, walls, ceilings properly constructed and clean
Floor tiles missing and/or in disrepair in kitchen.
36-17-5 - Basic·Handwashing supplies and handwash sign provided
No handwashing sign provided at a hand sink used by food employees in kitchen.
31B-04-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat sausage in walk-in cooler. The operator placed the raw beef on bottom shelf under the ready to eat sausage.
08A-05-6 - High Priority·No presence or breeding of insects/rodents/pestsCorrected on-site
Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen. The manager cleaned and sanitized area where roach was observed.
35A-05-4 - High Priority·Food safe and unadulterated; sound conditionCorrected on-site
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked egg in reach-in cooler under cook line. The operator discarded cracked egg.
01B-14-4 - Intermediate·Water source safe, hot (100°F) and cold under pressure
Handwash sink does not provide water through a mixing valve or combination faucet. Observed handwashing sink in preparation area shut off.
27-05-5 - Intermediate·Food manager certification; knowledge/active managerial control
Manager or person in charge lacking proof of food manager certification.
53A-01-7
Violation codes
9 categories| Count | Violation |
|---|---|
| 1 | Food from approved source; safe and unadulterated |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Water source safe, hot (100°F) and cold under pressure |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Bathrooms |
| 1 | Insects/rodents/pests; outer openings protected |
| 1 | Floors, walls, ceilings properly constructed and clean |
| 1 | Food management certification; employee training |