DirtyFLRestaurant Inspection Data

UNO MAS MEXICAN CANTINA

Food safety records indicate UNO MAS MEXICAN CANTINA in LONGWOOD has 6 inspections with a 2.3/5 overall rating. Recent inspections indicate some food safety concerns.

1000 W SR 434

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/25/2025

Inspection #: Visit ID: 10926823

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles at ware wash station Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler opening at prep station Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over cooked pork belly on cooling rack at walk in Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SIDE STATION; - pico (46F - Cold Holding); - roja (47F - Cold Holding); - verde (47F - Cold Holding) Manager states less than 1 hour. Observed held in ice bath level too low. Manager added ice and water **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - mop sink near back door Warning
  • 52-10-4:Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Establishment advertising fresh lime juice in Margaritas but manager states lime juice from carton. - F&D Double - Cadillac - F&D Ultimate - Strawberry Basil - Cucumber Jalapeno - Watermelon Manager started to mark off the word fresh with a marker. Advised manager to check online menu. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at cookline used to fill container of water Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at cookline Corrected On-Site Warning

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10806149

  • N/A:No Violations Were Observed

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10708379

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. - water well of dish machine soiled
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - PIZZA STATION; - raw shrimp (63F - Cold Holding); - cooked chicken (72F - Cold Holding); - pizza sauce (72F - Cold Holding) Observed on counter at pizza station WALK IN COOLER: - pork belly held overnight (45F - Cold Holding); - pulled pork date marked 3/22 (45F - Cold Holding); - grits held overnight (45F - Cold Holding) Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - at hand wash sink near cookline

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8753885

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. - above walk in cooler
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - around floor drain at dish station in disrepair causing retention of standing water
  • 14-69-4:Basic - Ice buildup in reach-in freezer. - chest freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8490468

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Where chemicals are stored
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Semolina in container stored on floor Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over a case of sparkling water at walk in cooler
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw beef stored over frozen salmon and shrimp Frozen salmon and shrimp stored over frozen pasta all items removed from commercial packaging.At reach in freezer by dry storage
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5lbs of mussels no tag
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on make tables throughout facility
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Mussels in walk in cooler with no tag

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8366318

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Line cook
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled shelves in the stock room -shelves in the walk in cooler
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Caesar dressing
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the outside mop sink vacuum breakers are needed
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. At the back door small extinguisher is in the red