Antojitos Shecanita

1461 N Goldenrod Rd Ste 149, Orlando, FL 32807 · Mobile Food Dispensing Vehicle · License 5856310

Emergency closure in the last 90 days

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Establishment operating with no potable running water.High priority · fixed before it reopened Oct 23 · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
4 high priority (fixed before it reopened Oct 23), 3 intermediate (fixed before it reopened Oct 23), 4 basic
-22
Emergency closure on Oct 22, reopened Oct 23
Counts 20 for 30 days after reopening, 10 until 90 days, then nothing
-20
Safety score58

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

Inspection history

1 inspection · 2 visits

Oct222026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 23, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
Official report, on the Florida DBPR website
First visitOct 22, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
11 violations found:
- 4 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Rice 102f
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Due to no potable water on truck, employees unable to wash hands
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Chicken stored in to go bags
- Code 27, Water source: Establishment operating with no potable running water.
  When inspector arrived, employees were making and serving food from food truck, operator turned water on under truck but immediately turned back off again due to leaking pipes, at 3 compartment sink, facility had no way to ware-wash due to water being turned off
  Administrative complaint
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cut board to food truck is heavily soiled
- Code 27, Water source: No running water at three-compartment sink.
  Administrative complaint
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cleaning supplies are stored in hand sink
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Chicken defrosting at room temperature
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  To board on cooks line
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair
  Faucet leaking at 3 compartment sink when water is turned on, operator turned water off during inspection due to leaks
  Administrative complaint
  Water leaking from pipe and/or faucet/handle.
  Water is leaking from pipe at 3 compartment sink, operator turned water on when I arrived under the truck, no water is coming out of the faucet not allowing proper warewashing or hand washing, water was again turned off under truck - no potable water
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.