Cantina Catrina

8001 S Orange Blossom Trl #1520, Orlando, FL 32809 · Permanent Food Service · License 5815439

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Packaged food not labeled as specified by law.Intermediate · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
6 intermediate (1 fixed on the spot), 10 basic
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

16 violations found

First visitOct 5, 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.
16 violations found:
- 6 Intermediate
- 10 Basic
What the inspector cited
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Establishment is making Ceviche prepared with lime, and is therefore served less than 145°F. Operator corrected all menus
  Fixed on the spot
  Packaged food not labeled as specified by law.
  Operator received flan from an approved licensed food truck. Packaging has not label.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Soda nozzle at bar. Per operator they don't use -interior Salamander
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.*at wear washing area blocked by mop sink.
  Handwash sink used for purposes other than handwashing.
  Ice dumped in bar handsink
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -squeeze bottle of condensed milk -Spray bottle of oil, not label
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce over multiple ready to eat foods in walk in cooler. operator removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Tongs in water of 99°F . Operator discarded water and replaced with water of 203°F and put on grill
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Big white cutting board in back prep area.
  Equipment in poor repair.
  -Drawer broken under cool well
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Plastic containers on storage shelf
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine at bar
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Interior of unused cooler in back prep area -Gasket in first prep cooler ( correct on site) -Gasket in double door freezer . Operator cleaned ( correct on site) - hood filters in secondary cook area -under salamander -Interior of Oven not used per operator ( operator began to clean) -Gasket in cool well ( correct on site) -Gaskets In unused cooler under microwave
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Plates stored under paper towel dispenser operator removed
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  in first prep cooler on cook line. Operator cleaned
  Fixed on the spot
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

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.