DirtyFLRestaurant Inspection Data

LA MEXICANA #7 RESTAURANT

2715 S ORLANDO DR

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10783999

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic portion cups no handle used to scoop salsa - From follow-up inspection 2025-02-20: **Time Extended** - From follow-up inspection 2025-02-21: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - near triple sink at bar area - From follow-up inspection 2025-02-20: **Time Extended** - From follow-up inspection 2025-02-21: **Time Extended**

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10783162

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic portion cups no handle used to scoop salsa - From follow-up inspection 2025-02-20: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch - From follow-up inspection 2025-02-20: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - near triple sink at bar area - From follow-up inspection 2025-02-20: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - salsa held (49f-56fF - Cooling); - tomato chili (50f-53fF - Cooling); - queso (52f-56fF - Cooling) Chef states all made last night. Discussed proper cooling method. Provided cooling in Spanish handout Warning - From follow-up inspection 2025-02-20: Birria sauce 55f Green salsa 45f Salsa red 48f Salsa Ranchero 50f Birria 61f Salsa verde 53f Salsa Picante 50f Sopa Marisco 53f Salsa Picante 51f Admin Complaint
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over washed avocado at cookline cooler - raw beef over cooked shredded chicken at upright cooler - From follow-up inspection 2025-02-20: **Time Extended**

Inspection Date: 2/19/2025

Inspection #: Visit ID: 8896480

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic portion cups no handle used to scoop salsa
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine (Chlorine 0ppm) - bottle of sanitizer empty. Manager replaced. Final read 50ppm
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch
  • 36-22-4:Basic - Floor area(s) covered with standing water. - near upright coolers
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. - near triple sink at bar area
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles and knives
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - upright cooler fan covers soiled
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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. - salsa held (49f-56fF - Cooling); - tomato chili (50f-53fF - Cooling); - queso (52f-56fF - Cooling) Chef states all made last night. Discussed proper cooling method. Provided cooling in Spanish handout Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical buckets storing: - birria sauce - red sauce - green sauce
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over washed avocado at cookline cooler - raw beef over cooked shredded chicken at upright cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef at cookline cooler
  • 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. - battered, cooked Chile relleno datemarked 2/04 - ajo-mohdo datemarked 2/06 - salsa chipotle datemarked 2/10 Chef states all made last Thursday. Chef states old labels not removed.

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8757063

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - styrofoam cup used to scoop salsa
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler handles soiled
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - tilapia
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - missing at triple sink
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 36-22-4:Basic - Floor area(s) covered with standing water. - below reach in coolers
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. - self closing device broken
  • 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. - bar dish machine (Chlorine 0ppm). Manager changed bottle of sanitizer. Final reading 50ppm Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - chicken broth stored in bucket labeled dish detergent. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOK LINE: - tomato (46F - Cold Holding); - shredded cheese (46F - Cold Holding)
  • 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. - provided to operator

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8629436

  • 32-05-4:Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Missing seat, Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are not cleanable Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. At the 3 compartment sink Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -at the 3 compartment sink -walk way to the back door-missing tiles and missing grout Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White line freezer Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2024-03-18: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-18: **Time Extended**

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8569156

  • 32-05-4:Basic - Bathroom facility in disrepair. Missing seat, Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in the salt container Warning
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are not cleanable Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At the 3 compartment sink Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. On the shelf over the salsa cooler Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -at the 3 compartment sink -walk way to the back door-missing tiles and missing grout Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White line freezer Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Stored on the floor Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle not labeled water Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee failed to sanitize a stock pot Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked chicken, glass door cooler Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Operator reheats food from previous day in the hot wells at the inspection, the operator states that the hot well s were set up at 9:00 inspection time is 11:00. Water temperatures in the wells is 142° - operator removed the hot food from the well and placed on the range/ flat top to recover the product **Corrective Action Taken** Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Hand sink in the employee restrooms has no running water -hand sink at the bar has no water 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
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Missing box cover at the bar (wall at the ice bin )

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8367440

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with supplies
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer build up
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados with prepped items in the make coolers Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.