DirtyFLRestaurant Inspection Data

F & D CANTINA

With 9 documented inspections, F & D CANTINA in ORLANDO has achieved a 2.1/5 food safety rating. Recent inspections show improving food safety practices.

617 E CENTRAL BLVD

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: Visit ID: 13456992

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -Vents in cooler walk in cooler - From follow-up inspection 2025-07-10: **Time Extended**
  • 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In wait station cooler. Ambient thermometer reading 28F, when was 41F - From follow-up inspection 2025-07-10: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-07-10: **Time Extended**

Inspection Date: 7/9/2025

Inspection #: Visit ID: 10913086

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container. Operator immediately removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Sacks of flour and sugar on floor in storage area. Operator immediately removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -Vents in cooler walk in cooler
  • 25-05-4:Basic - Single-service articles improperly stored. Case of To go bags on floor in storage area. Operator immediately removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour. Operator immediately labeled Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 49F cold holding in insufficient ice bath at in wait station . Operator immediately put in sufficient ice bath for temperature recovery **Corrective Action Taken**
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In wait station cooler. Ambient thermometer reading 28F, when was 41F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener. -interior of Ice machine . -Soda gun nozzle at bar. Operator immediately cleaned Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee Filled container in hand sink. Advised hand sinks are only used for handwashing
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 148) Warning
  • 53B-14-5:Intermediate - 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.

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8837596

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in back kitchen slightly soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior rim of chest freezer
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects at coke nozzle at bar.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over cheese and whole avocados in walk in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes in ice well at expo station (58F - Cold Holding) less than 4 hrs per operator. Operator immediately put on sufficient ice bath for temperature recovery **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Coke nozzles at bar

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8740287

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. on cookline prep tables . Operator has scheduled to replace
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In prep cooler on cook line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking on handsink at cook line
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked cauliflower Cauliflower 2 qts dated 7/13 Ranch dressing 7/13 1 qt Chili aioli 7/151qt Slaw 7/15 1qt Operator immediately discarded all items Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 48-55F less than 4 hrs operator immediately put on ice bath for temp recovery Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink in back kitchen area Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen tested several times 140F. Maintenance was done during inspection. Retested temperature was 180F Corrected On-Site

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8600651

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Both prep tables on cook line - From follow-up inspection 2024-02-05: **Time Extended**

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8453049

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Both prep tables on cook line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on fridge over queso Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Lettuce over washed ready to eat peppers peppers in walk in cooler Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Peppers wrapped in raw bacon over container of shredded lettuce in prep table on cook line. Shell eggs over packaged queso in walk in cooler Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Temperature never rose above 125F Warning

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8455138

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is currently active - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink by walk in cooler - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-26: **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. plantains 50F ( - Cold Holding); shrimp (46F - Cold Holding); chicken (45F - Cold Holding) pork (46F - Cold Holding) all less 4 hours per operator. Advised operator to put on ice for immediate temperature recovery Warning - From follow-up inspection 2023-07-25: Garlic, chicken, pork, shrimp all temperature range 44F-52F All less than 4 hours.per operator. Advised operator to put product on ice for immediate temperature recovery. Also advised operator to make smaller portions and store on ice. Next day callback per Kim Pleicones 7/25 **Time Extended** - From follow-up inspection 2023-07-26: Cold holding well, Pico, plaintains, sour cream,shredded cheese, cabbage, shredded lettuce all temperature range 47F-56F. Operator discarded items. Items in bottom drawer of cooler not all sufficiently iced. Shrimp 40F, chicken 53F, pork, 39F. Advised operator to not store temperature controlled for safety foods in cooler without sufficient ice bath until unit is repaired Admin Complaint
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8452700

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is currently active - From follow-up inspection 2023-07-25: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler - From follow-up inspection 2023-07-25: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink by walk in cooler - From follow-up inspection 2023-07-25: **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. plantains 50F ( - Cold Holding); shrimp (46F - Cold Holding); chicken (45F - Cold Holding) pork (46F - Cold Holding) all less 4 hours per operator. Advised operator to put on ice for immediate temperature recovery Warning - From follow-up inspection 2023-07-25: Garlic, chicken, pork, shrimp all temperature range 44F-52F All less than 4 hours.per operator. Advised operator to put product on ice for immediate temperature recovery. Also advised operator to make smaller portions and store on ice. Next day callback per Kim Pleicones 7/25 **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-25: **Time Extended**

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8361768

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is currently active
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink stored on shelf over steam table and cold holding food Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink by walk in cooler
  • 41-07-4:High Priority - Container of medicine improperly stored. Pepto Bismarck stored on shelf over steam table and cold holding food Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantains 50F ( - Cold Holding); shrimp (46F - Cold Holding); chicken (45F - Cold Holding) pork (46F - Cold Holding) all less 4 hours per operator. Advised operator to put on ice for immediate temperature recovery Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk open 2 days ago. Operator put correct date. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.