San Miguel Mexican Grill
1442 Orange Blossom Trl, Apopka, FL 32712 · Permanent Food Service · License 5814435
What drove the grade
Food-contact surface soiled with food debris
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection5 intermediate (3 fixed on the spot), 5 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite.
Foods in walk-in-cooler made previous day not dated
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris
Cut board on cooks line soiled
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at entrance to cooks line or by ice machine
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled at bar
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager Ms. Santa Restaurant Manager expired 6/15/26
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable to board on cooks line
Equipment in poor repair.
Gaskets torn to bottom drawer of low boy
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in-freezer has ice build up
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in walk-in-cooler & walk-in-freezer
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Floor fan stored on top of cooking oil in storage room
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.