M'XUMA TACOS MEXICAN GRILL

Name: M'XUMA TACOS MEXICAN GRILL
Address: 42091 CYPRESS PKWY B-9, BABCOCK RANCH, FL, 33982, US
Rating: 0

42091 CYPRESS PKWY B-9, BABCOCK RANCH, FL 33982

License #1807571

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 10 findings · 3 critical

Complaint Full

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Quick take

M'XUMA TACOS MEXICAN GRILL in BABCOCK RANCH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 56 total violations — 16 critical, 9 major, 31 minor.

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The latest inspection on September 22, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

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M'XUMA TACOS MEXICAN GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sour cream at prep area Reach in Cooler. Operator relocated the raw shell eggs to the bottom of the shelf.
[29-49-6] Observed: Standing water in bottom of reach-in-cooler. Observed standing water at Make Table against the wall at cookline.
[08B-38-4] Observed: Food stored on floor. Observed whole lettuce heads box on the floor at Walk in Cooler. Operator placed the food item off the floor.
[14-15-4] Observed: Nonfood-grade containers used for food storage - direct contact with food. Observed tortilla chips in nonfood-grade containers.
[31B-04-4] Observed: No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign posted at kitchen handwash sink.
[21-10-4] Observed: Soiled dry wiping cloth in use. Observed soiled dry wiping cloth in use at Make Table.
[36-02-5] Observed: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at cookline in front of Reach in Drawers.
[31A-09-4] Observed: Handwash sink not accessible for employee use at all times. Observed multiple towels and table blocking the kitchen handwash sink. Operator removed the towels and table to allow clear access to the handwash sink.
[12A-28-4] Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands on their apron at cookline and then engaging in touching clean handles on pots at Stove. Educated the employee to compliance by washing their hands.
[53B-14-5] Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 foodhandler training certificates expired from SafeStaff. Jorge G. 01/06/2023; Mario P. 11/04/2022.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (112F - Hot Holding); tortilla soup (109F - Hot Holding) in steam table. The manager had both items placed on stove top to reheat. See Reheating Temperatures.
[05-08-4] No probe thermometer provided to measure temperature of food products reach-in in back of kitchen in storage area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef over raw shrimp and raw salmon in reach-in cooler across cook line. The cook moved the raw chicken and raw beef on bottom shelf beside each other under the raw salmon and raw shrimp.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook completing different tasks washing dishes and handling ready to eat food without changing gloves. Educated cook and observed cook wash hands at handwashing sink with soap and hot water.
[14-11-5] Equipment in poor repair Observed reach-in cooler gasket torn.
[27-18-4] Hot water supply not maintained during peak periods. Observed hot water temperature 123F during inspection.
[29-49-6] Standing water in bottom of reach-in-cooler reach-in-cooler across from cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. The Certified Food Manager arrived during Inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn salsa (47F - Cold Holding); salsa (48F - Cold Holding) in reach-in cooler across from cook line. The manager moved corn salsa and pico into walk-in cooler. Observed ground beef (47F - Cold Holding) and pinto beans (47F - Cold Holding) in walk-in cooler. The manager discarded ground beef and pinto beans.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed utensils in handwashing sink on cook line. The cook removed utensils from handwashing sink.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed produce (cut yellow squash and cut carrots) in container on storage rack with mold like substance on them. The manager discarded the yellow squash and carrots.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching aprons and pants during food preparation.
[36-17-5] Floor tiles missing and/or in disrepair.
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed packaged raw beef and packaged raw pork in same container in walk-in cooler. The manager placed the raw beef and raw pork in separate containers.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler in back of kitchen ambient temperature 45F.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. The knife was removed from in between steam table and prep table.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice and beans. The manager removed scooper from containers.
[14-11-5] Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of rice and beans not labeled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-17-5] Floor tiles missing and/or in disrepair.
[41-07-4] Container of medicine improperly stored. Observed bottles of medication pain relief, atorvastain and salmon oil above prep sink in back of kitchen. The bottles of medication was removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef and pork not date marked in walk-in cooler. The manager date marked beef and pork during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on cook line. The wiping cloths was removed from under cutting board.
[29-49-6] Standing water in bottom of reach-in-cooler across from cook line.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler on cook line ambient temperature 47F
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed black duct tape on microwave holder on cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in reach-in cooler across from cook line. The manager moved the raw chicken beside the raw shrimp.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed container of sanitizer in handwashing sink in back of kitchen. The operator removed the container of sanitizer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw steak (49F - Cold Holding); raw ribeye steak (49F - Cold Holding); raw grouper (47F - Cold Holding) in reach-in cooler under cook line. The manager is placing all raw products on ice and moving into walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled in dishwashing area.