DirtyFLRestaurant Inspection Data

COCINA MIA

With 7 inspections documented, COCINA MIA maintains a 2.5/5 food safety rating in ORLANDO. Food safety practices have remained consistent.

Last inspection: 7 months ago · 7 reports on file

1850 N ORANGE BLOSSOM TRAIL

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

7/24/2025· 7mo ago

Visit ID: 13470057

Follow-up Inspection Required

3 high, 2 int, 6 basic

  • 14-74-7:Basic - - From initial inspection : Basic - 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. Both reach in units ambient temperatures 45-50 degrees. Warning - From follow-up inspection 2025-07-24: Ambient temperature 50f **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White reach in cooler cutting board. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Case of oil stored on the floor underneath service counter. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 50-04-4:Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, by clean dish area. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling); Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling); Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) Repeat Violation Warning - From follow-up inspection 2025-07-24: Pork 49f , ham 51 F , ground beef 50f Admin Complaint
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Folding chair blocking hand wash sink and bucket inside sink. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in reach in refrigerator made Saturday per operator. Milk in reach in cooler opened and held over 24 hours in refrigerator. Warning - From follow-up inspection 2025-07-24: **Time Extended**

7/23/2025· 7mo ago

Visit ID: 10897634

Follow-up Inspection Required

3 high, 5 int, 6 basic

  • 14-74-7:Basic - 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. Both reach in units ambient temperatures 45-50 degrees. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White reach in cooler cutting board. Warning
  • 08B-38-4:Basic - Food stored on floor. Case of oil stored on the floor underneath service counter. Warning
  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, by clean dish area. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling); Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling); Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Folding chair blocking hand wash sink and bucket inside sink. Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in reach in refrigerator made Saturday per operator. Milk in reach in cooler opened and held over 24 hours in refrigerator. Warning

4/24/2025· 10mo ago

Visit ID: 10825594

Met Inspection Standards

1 high, 1 basic

  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by entrance to facility entrance. - From follow-up inspection 2025-04-24: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (47F - Cold Holding); ground beef (48F - Cold Holding);; (47F - Cooling); (47F - Cooling); pork (50F - Cold Holding) - From follow-up inspection 2025-04-24: **Time Extended**

4/23/2025· 10mo ago

Visit ID: 10705885

Follow-up Inspection Required

3 high, 2 basic

  • 14-74-7:Basic - 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. Reach in cooler ambient temperature 48°F, stand up reach in cooler 50°F, stand up cooler in commissary 55°F. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by entrance to facility entrance.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (47F - Cold Holding); ground beef (48F - Cold Holding);; (47F - Cooling); (47F - Cooling); pork (50F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); ground beef (48F - Cold Holding);; (47F - Cooling); (47F - Cooling); pork (50F - Cold Holding) Warning

10/28/2024· 1y 4mo ago

Visit ID: 8712955

Met Inspection Standards

2 high, 1 basic

  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice 8hrs (74F - Cooling); 1qt
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice 8hrs (74F - Cooling); in cooler per operator.

5/23/2024· 1y 9mo ago

Visit ID: 8563563

Met Inspection Standards
  • N/A:No Violations Were Observed

12/1/2023· 2y 3mo ago

Visit ID: 8334347

Met Inspection Standards

1 int

  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form and operator signed on site Corrected On-Site