La Michoacana
101 W Silver Star Rd Unit 10, Ocoee, FL 34761 · Permanent Food Service · License 5815888
What drove the grade
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection6 intermediate (2 fixed on the spot), 2 basic-18
- Safety score82
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 visitOct 19, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. provided sign to operator.
Fixed on the spot
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Uncooked shrimp ceviche 42f. The digital menu does not show the ceviche it is only a weekend item per operator
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk gallon
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen, items in sink basin
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Walk in freezer and cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoops water temperature 92f
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.