QUESA LOCO
Based on 9 health inspections, QUESA LOCO in ORLANDO has earned a 2.9/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 2 weeks ago · 9 reports on file
971 W FAIRBANKS AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 9 health inspection reports
All Inspection Reports
2/23/2026· 2w ago
Visit ID: 13635597
Met Inspection Standards1 high, 1 int
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in steam table less than 2 hours 103-110 per employee . Employee turned on steamer for temperature recovery. **Corrective Action Taken** - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-23: **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. Shrimp ceviche made two days ago per employee. Operator had employee date mark. Corrected On-Site - From follow-up inspection 2026-02-19: **Time Extended** - From follow-up inspection 2026-02-23: **Time Extended**
2/19/2026· 3w ago
Visit ID: 13634995
Follow-up Inspection Required2 high, 1 int
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stand up reach in at entrance to kitchen holding cheese bags ; cheese (50F - Cold holding); beef ( per operator 10 mins) (48-50F - Cooling); rolled tacos (48-50F - Cooling) per employee items in reach in less than 4 hours. Operator placed items in another cooler for temperature recovery. **Corrective Action Taken** Warning - From follow-up inspection 2026-02-19: Cheese 46-48, chicken 46-48, rolled tacos 46-50 cooling per operator less than 2 hours. Operator removed all items from cooler and moved to freezer for temperature recovery. **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in steam table less than 2 hours 103-110 per employee . Employee turned on steamer for temperature recovery. **Corrective Action Taken** - From follow-up inspection 2026-02-19: **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. Shrimp ceviche made two days ago per employee. Operator had employee date mark. Corrected On-Site - From follow-up inspection 2026-02-19: **Time Extended**
2/18/2026· 3w ago
Visit ID: 13633650
Follow-up Inspection Required4 high, 1 int, 3 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour. Operator had employee remove. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Back of the house reach in coolers. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags with red lettering used to hold food. Operator removed food from bags. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stand up reach in at entrance to kitchen holding cheese bags ; cheese (50F - Cold holding); beef ( per operator 10 mins) (48-50F - Cooling); rolled tacos (48-50F - Cooling) per employee items in reach in less than 4 hours. Operator placed items in another cooler for temperature recovery. **Corrective Action Taken** Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee marked time for horchata. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in steam table less than 2 hours 103-110 per employee . Employee turned on steamer for temperature recovery. **Corrective Action Taken**
- 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. Shrimp ceviche made two days ago per employee. Operator had employee date mark. Corrected On-Site
2/6/2026· 1mo ago
Visit ID: 13519704
Met Inspection Standards1 high, 1 basic
9/12/2025· 6mo ago
Visit ID: 10929179
Met Inspection Standards2 basic
4/24/2025· 10mo ago
Visit ID: 10709655
Met Inspection Standards2 high, 1 int, 2 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic Togo cups and multiple bowls in rice, sauces, ceviche. Operator removed all bowls from products and educated staff to use scoops with handles. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature per operator on rolling cart by mop sink.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice ( cooling overnight in reach in cooler per operator.) (49 F - Cold Holding) operator discarded
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice ( cooling overnight in reach in cooler per operator.) (49 F - Cold Holding) operator discarded
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection.
10/31/2024· 1y 4mo ago
Visit ID: 8781022
Met Inspection Standards1 basic
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Tin pans in storage area not inverted Operator inverted pans Corrected On-Site
4/19/2024· 1y 10mo ago
Visit ID: 8491986
Met Inspection Standards1 int, 1 basic
- 33-16-4:Basic - Open dumpster lid. Operator closed lid. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty arrived during inspection. Corrected On-Site
9/5/2023· 2y 6mo ago
Visit ID: 8380016
Met Inspection Standards1 high, 1 int, 4 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bag of rice in dry storage. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone,book bag and drink on shelf condiment in ware washing area. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Oil on floor next to steam table on cook line. Rice on floor in dry storage.Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef stored above shrimp in reach in cooler next to the entrance of the kitchen. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gasket soiled with food debris in dry storage.