What is Mi Cozumel's health inspection score?

Mi Cozumel has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mi Cozumel last inspected?

Mi Cozumel was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mi Cozumel have?

Mi Cozumel has 40 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mi Cozumel safe to eat at?

Yes, Mi Cozumel has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Mi Cozumel serve?

Mi Cozumel serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mi Cozumel

Name: Mi Cozumel
Address: 3100 VANDERCAR WY, Cincinnati, 45209
Rating: 100

3100 VANDERCAR WY, Cincinnati

Last Inspected: 3/4/2026

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0Excellent

American•OAKLEY

Ranked #8 of 156 in OAKLEYBetter than 22% of american restaurants

Stable

8 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

100

Latest

100% weight

100

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

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3100 VANDERCAR WY, Cincinnati, FL 45209

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Violation Timeline

Jun 2024

2 inspections

11 basic

Jun

Dec 2024

1 inspections

4 basic

Mar 2025

1 inspections

13 basic

Mar

Nov 2025

2 inspections

12 basic

Jan 2026

1 inspections

Jan

Mar 2026

1 inspections

Inspection History

8 records on file

2 Complaint6 Routine

Mar 26

Complaint InspectionLatestClean

No violations

100/100inspection score

Jan 26

Complaint InspectionClean

No violations

100/100inspection score

Nov 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2

Base deductions−2 pts

Nov 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.4(D)(1)6.4(D)(1) - Cleaning Ventilation Systems- Nuisance and Discharge−2
3.2(U)3.2(U) - Food Display - Preventing Contamination from the Customers−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2

Base deductions−22 pts

Mar 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

3.5(C)3.5(C) - Food Labeling−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(A)(3)2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager−2
2.4(B)(2)(a)2.4(B)(2)(a) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(O)(1)5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.3(A)(1)3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
3.2(T)3.2(T) - Food Preparation - Preventing Contamination from the Premises−2
4.1(K)(1)4.1(K)(1) - Food Temperature Measuring Devices - Accuracy−2
4.7(B)(1)4.7(B)(1) - Frequency of Laundering - Specifications−2

Base deductions−26 pts

Dec 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3.2(D)3.2(D) - Food Storage containers−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
4.4(P)4.4(P) - Warewashing equipment−2
4.1(Y)4.1(Y) - Temperature Measuring Devices−2

Base deductions−8 pts

Jun 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2

Base deductions−2 pts

Jun 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

3.2(D)3.2(D) - Food Storage containers−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food−2
3.3(H)(1)3.3(H)(1) - VI. Time/Temperature Controlled Safety Food−2
4.5(B)(3)4.5(B)(3) - VII. Protection from Pollution - Cleaning frequency−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
4.4(D)4.4(D) - Warewashing equipment−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
6.4(D)(1)6.4(D)(1) - Facilities: Ventilation systems: Cleaning−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−20 pts

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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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