DirtyFLRestaurant Inspection Data

LA MEXICANA #7 RESTAURANT

Health inspection records show LA MEXICANA #7 RESTAURANT in SANFORD has 11 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

2715 S ORLANDO DR

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 9/29/2025

Inspection #: Visit ID: 13491370

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended** - From follow-up inspection 2025-09-29: **Time Extended**

Inspection Date: 8/13/2025

Inspection #: Visit ID: 13478852

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**
  • 53A-07-6:Intermediate - - From initial inspection : 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/ - 1 CFM expired 5/18/25 Unable to locate other CFM Warning - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**

Inspection Date: 7/31/2025

Inspection #: Visit ID: 13475849

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-07-31: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2025-07-31: **Time Extended**
  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - bar dishwasher (Chlorine 0ppm) Warning - From follow-up inspection 2025-07-31: **Time Extended**
  • 53A-07-6:Intermediate - - From initial inspection : 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/ - 1 CFM expired 5/18/25 Unable to locate other CFM Warning - From follow-up inspection 2025-07-31: **Time Extended**

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10905281

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - near triple sink
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 36-24-5:Basic - Hole in or other damage to wall. - near hand wash sink at kitchen
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - bar cooler
  • 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. - shrimp soup date marked 7/27 (51f-54fF - Cooling) - shredded pollo (53f-65f - Cooling) 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.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - bar dishwasher (Chlorine 0ppm) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Red salsa employee states prepared on 7/27 Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at bar used to drain mop head Corrected On-Site
  • 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/ - 1 CFM expired 5/18/25 Unable to locate other CFM Warning

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.