Mingo's Market BBQ

Mingo's Market BBQ

275 New Market Rd E, Immokalee

Mar 4, 2026

Routine - Food

Extension Given
5Total
0High
2Intermediate
3Basic

Disposition

Call Back - Extension given, pending

Inspector's notes

  • Basic·Bathrooms

    - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not tight fitting. - From follow-up inspection 20

    32-04-4
  • Basic·Garbage and refuse disposal

    4: **Time Extended**

    26-03-0
  • Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained

    - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn. - From follow-up inspection 20

    14-11-5
  • Basic·Garbage and refuse disposal

    4: **Time Extended**

    26-03-0
  • Basic·Floors, walls, ceilings properly constructed and clean

    - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. - From follow-up inspection 20

    36-17-5
  • Basic·Garbage and refuse disposal

    4: **Time Extended**

    26-03-0
  • Intermediate·Water source safe, hot (100°F) and cold under pressure

    - From initial inspection : Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed handwashing sink in preparation area shut off. - From follow-up inspection 20

    27-05-5
  • Basic·Garbage and refuse disposal

    4: **Time Extended**

    26-03-0
  • Intermediate·Food manager certification; knowledge/active managerial control

    - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 20

    53A-01-7
  • Basic·Garbage and refuse disposal

    4: The owner is currently in the process of obtaining the Manager Certification. **Time Extended**

    26-03-0

Violation codes

5 categories
CountViolation
1Food-contact and nonfood-contact surfaces designed, constructed, maintained
1Water source safe, hot (100°F) and cold under pressure
1Bathrooms
1Floors, walls, ceilings properly constructed and clean
1Food management certification; employee training