DirtyFLRestaurant Inspection Data

LA CATRINA COCINA MEXICANA

LA CATRINA COCINA MEXICANA maintains a 2.2/5 food safety rating based on 11 health department inspections in ORMOND BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 11 reports on file

500 W GRANADA BLVD STE 1

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 11 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13611522

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

1/13/2026· 1mo ago

Visit ID: 13520686

Follow-up Inspection Required

7 high, 3 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -souffle cup used to dispense sauce in reach in cooler. Corrected On-Site Warning
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Corrected On-Site Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in unisex bathroom. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -cutting board in bar area. Repeat Violation Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restroom. Warning
  • 08B-12-5:Basic - Stored food not covered. -tamales, black beans and soup in walk in cooler. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing at room tempersture. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -enchilada sauce at 49°f and burrito sauce at 46°f. Both sauces were cooked snd placed in walk in cooler yesterday. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -enchilada sauce at 49°f and burrito sauce at 46°f. Both sauces were cooked snd placed in walk in cooler yesterday. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled soiled equipment and then changed gloves without washing hands. Repeat Violation Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -wrapped portions of chicken and beef stored in the same container. Corrected On-Site Warning
  • 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. -raw beef stored over raw fish in the reach in freezer. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef in prep sink at 54°f. Out of cooler 3 hours. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite is not properly date marked. Operator stated items marked 01/13 were prepared on 01/12. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation Warning

9/15/2025· 5mo ago

Visit ID: 10870768

Met Inspection Standards

2 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense pineapple sauce. Corrected On-Site
  • 40-04-4:Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

4/2/2025· 11mo ago

Visit ID: 10707090

Met Inspection Standards

4 high, 6 basic

  • 35A-03-4:Basic - 1 dead roach on dish machine. Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salsa. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handles.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. -unopened container of orange juice stored in ice bin. Corrected On-Site
  • 41-24-4:High Priority - Pesticide-emitting strip present in bar area. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cilantro rice cooked today at 12:30 at 108°f, in warmer 2 hours. Operator moved to stove to reheat.

10/30/2024· 1y 4mo ago

Visit ID: 10706631

Met Inspection Standards

4 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle. Warning - From follow-up inspection 2024-10-30: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-10-30: **Time Extended**
  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation Warning - From follow-up inspection 2024-10-30: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler with with salsa. Warning - From follow-up inspection 2024-10-30: **Time Extended**

10/29/2024· 1y 4mo ago

Visit ID: 8774322

Follow-up Inspection Required

4 high, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense pico de gallo. Repeat Violation Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler with with salsa. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
  • 08B-12-5:Basic - Stored food not covered. -open bag of sugar in dry storage area. Employee placed in storage container. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -tortilla soup at 48°f in reach in cooler. Hot soup placed in cooler last night. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -tortilla soup at 48°f in reach in cooler. Hot soup placed in cooler last night. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting lemons with bare hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 44°f, cut lettuce 45°f, pico de gallo 44°f in top area of reach in cooler. Operator closed lid and turned down temperature in unit. Repeat Violation Warning

5/8/2024· 1y 10mo ago

Visit ID: 8669063

Met Inspection Standards

1 high, 4 basic

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning - From follow-up inspection 2024-05-08: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-05-08: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -standing water between tiles by dish machine. Warning - From follow-up inspection 2024-05-08: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -deep grout lines between tiles. Warning - From follow-up inspection 2024-05-08: **Time Extended**
  • 41-24-4:High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in bar area. Warning - From follow-up inspection 2024-05-08: **Time Extended**

5/7/2024· 1y 10mo ago

Visit ID: 8667930

Follow-up Inspection Required

4 high, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 14-42-4:Basic - All hood filters missing from automatic fire suppression/exhaust system. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense spinach dip. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles: -microwave handle. Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -standing water between tiles by dish machine. Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable. -deep grout lines between tiles. Warning
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
  • 41-24-4:High Priority - Pesticide-emitting strip present in bar area. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods in cookline reach in cooler across from flat grill between 53°f and 56°f. Operator stated all foods moved to cooler from walk in cooler 2 hours ago. Operstor moved all tcs foods back to walk in cooler. Repeat Violation Warning

2/6/2024· 2y 1mo ago

Visit ID: 8501450

Met Inspection Standards

2 high, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salsa.
  • 23-24-4:Basic - Buildup of food debris/soil residue on microwave door handle.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable, deep grout lines in kitchen.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food, tortillas.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at cookline at 54°f. Operator added more ice to container to surround pan. Salsa pulled from cooler and put on ice 30 minutes prior. **Corrective Action Taken**

9/18/2023· 2y 5mo ago

Visit ID: 8501013

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-09-18: **Time Extended**

9/15/2023· 2y 5mo ago

Visit ID: 8373364

Follow-up Inspection Required

4 high, 3 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor, bag of rice in dry storage area. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler at 63°f. Operator stated cooked and placed in walk in cooler yesterday. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken in reach in cooler drawers between 58°f and 60°f. Operator stated in drawers overnight. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler at 63°f. Operator stated cooked and placed in walk in cooler yesterday. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken in reach in cooler drawers between 58°f and 60°f. Operator stated in drawers overnight. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef in walk in cooler. 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, spinach dip. Warning