What is Mesa's Bbq's health inspection score?

Mesa's Bbq has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mesa's Bbq last inspected?

Mesa's Bbq was last inspected on March 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mesa's Bbq have?

Mesa's Bbq has 89 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mesa's Bbq safe to eat at?

Mesa's Bbq has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mesa's Bbq serve?

Mesa's Bbq serves Korean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mesa's Bbq

Name: Mesa's Bbq
Address: 1125 W 29 ST, Hialeah, 33012
Rating: 0

1125 W 29 ST, Hialeah

Last Inspected: 3/28/2026

▲Improving

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0Poor

Korean•Hialeah

Ranked #741 of 750 in HialeahBetter than 51% of korean restaurants

Improving

5 inspections

Last: Mar 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

17.8

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

12x

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Employee illness

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-117

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-30 pts

Best practices • 2 pts each

Inspection Timeline

+25 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1125 W 29 ST, Hialeah, FL 33012

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Violation Timeline

Jul 2022

1 inspections

2 high priority

3 intermediate

8 basic

Jul

Apr 2023

1 inspections

5 intermediate

4 basic

Oct 2025

1 inspections

2 high priority

1 intermediate

7 basic

Oct

Mar 2026

2 inspections

9 high priority

10 intermediate

38 basic

Inspection History

5 records on file

3 Routine - Food2 Routine

Mar 26

Routine - Food InspectionLatestEmergency Order Callback Time Extension

2 Med9 Basic

11 total2 risk factors

72/100inspection score

−53 pts

High Priority (2)

−20 pts

03FTime as a Public Health Control not followedRisk Factor−10
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (4)

−25 pts

02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
27Water source not safe; no hot/cold water under pressure(2x)−10

Basic (3)

−8 pts

02DFood not properly labeled or not in original container−2
28Sewage/waste water not properly disposed(2x)−4
45Fire extinguishing equipment not provided/maintained−2

Base deductions−53 pts

Risk factor bonus (2× +5)−10 pts

Mar 26

Routine - Food InspectionEmergency order recommended

9 High8 Med29 Basic

46 total7 risk factors

0/100inspection score

−312 pts

High Priority (8)

−230 pts

01AFood obtained from unapproved source(3x)Risk Factor−30
01BFood not safe, unadulterated, or in unsound condition(2x)Risk Factor−20
03BTCS food not held hot at 135°F or above(3x)Risk Factor−30
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03ETCS food not reheated to 165°F for hot holdingRisk Factor−10
03FTime as a Public Health Control not followed(8x)Risk Factor−80
08BFood not protected during preparation/storage/display−10
09Bare hand contact with ready-to-eat food(3x)Risk Factor−30

Intermediate (7)

−60 pts

01CShellstock tags missing or shellstock commingled(3x)−15
02ANo consumer advisory for raw/undercooked oysters−5
04Facilities inadequate to maintain TCS food temperatures−5
11Employee health knowledge lacking; ill employee present−5
12AHands not clean or not washed properly−5
22Food-contact surfaces not clean and sanitized(2x)−10
27Water source not safe; no hot/cold water under pressure(3x)−15

Basic (6)

−22 pts

10In-use food utensils not properly stored−2
02DFood not properly labeled or not in original container(3x)−6
28Sewage/waste water not properly disposed(4x)−8
32Bathroom not clean or properly supplied−2
33Garbage/refuse not properly handled; premises not maintained−2
45Fire extinguishing equipment not provided/maintained−2

Base deductions−312 pts

Risk factor bonus (7× +5)−35 pts

Oct 25

Routine - Food InspectionInspection Completed - No Further Action

2 High1 Med7 Basic

10 total3 risk factors

51/100inspection score

−55 pts

High Priority (3)

−40 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20

Intermediate (1)

−5 pts

27Water source not safe; no hot/cold water under pressure−5

Basic (4)

−10 pts

10In-use food utensils not properly stored−2
28Sewage/waste water not properly disposed(2x)−4
33Garbage/refuse not properly handled; premises not maintained−2
45Fire extinguishing equipment not provided/maintained−2

Base deductions−55 pts

Risk factor bonus (3× +5)−15 pts

Apr 23

Routine Inspection

5 Med4 Basic

9 total

67/100inspection score

−47 pts

High Priority (3)

−30 pts

02Inadequate cold holding temperature−10
11Food from unapproved source−10
11Food from unapproved source−10

Intermediate (1)

−5 pts

14Employee handling food with bare hands−5

Basic (6)

−12 pts

31Non-food contact surfaces soiled−2
36Trash containers not covered−2
36Trash containers not covered−2
36Trash containers not covered−2
38Insects/rodents present−2
41Plumbing in disrepair−2

Base deductions−47 pts

Jul 22

Routine Inspection

2 High3 Med8 Basic

13 total

49/100inspection score

−60 pts

High Priority (2)

−20 pts

03Potentially hazardous food not cooked properly−10
06Handwash sink not accessible−10

Intermediate (6)

−30 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
21Food time/temperature record missing−5
21Food time/temperature record missing−5
23Toxic substances improperly labeled−5

Basic (5)

−10 pts

31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
31Non-food contact surfaces soiled−2
32Bathroom not clean or properly supplied−2
53No licenses/permits displayed−2

Base deductions−60 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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