Mi Querida Cocina

11077 W Colonial Dr Ste 8, Ocoee, FL 34761 · Permanent Food Service · License 5812651

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (no follow-up needed), 5 intermediate (2 fixed on the spot), 11 basic
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep82026

Routine inspection

19 violations found

First visitSep 8, 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.
19 violations found:
- 3 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: 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°F. 3 gallons of soup 50f, beans 50f overnight per operator.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  3 gallons of soup 50f, beans 50f overnight per operator.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Burn gel by slicer.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Heavy cream and milk on frontline
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Warewashing area. Dish rack in sink.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Kitchen
  Fixed on the spot
Basic11
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  At ice machine
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cook line
  Equipment in poor repair.
  Reach in cooler on front line doesn't close properly. Oven door in disrepair.
  Ripped/worn tin foil used as shelf cover.
  Reach-in cooler shelves with rust that has pitted the surface.
  Under microwave
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters, gaskets on reach ins.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Cartons on top of ice machine.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Under microwave
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Walk in freezer. Ice buildup
  Floor tiles missing and/or in disrepair.
  Kitchen
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.