Corazon Cocina Mexicana

6800 Visitors Cir, Orlando, FL 32819 · Permanent Food Service · License 5803711

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 9, 2026

What drove the grade

Live, small flying insects found./observed two flying insects at the bar.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 12 basic (3 repeats); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

19 violations found

First visitSep 9, 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:
- 2 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./pico de gallo cold holding at 53°F and cooked shrimp cold holding at 54°F/both less than 4 hours per manager/iced/rechecked pico 41°F, cooked shrimp 39°F/
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found./observed two flying insects at the bar.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./homemade salsa, cooked rice, homemade horchata in walk in cooler with no date marking.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./cook line hand sink used to store dirty scoops/removed/cleaned/
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/observed 6 employees working but no certify manager on site. Two managers with certificates walked in in the middle of the inspection/
  Fixed on the spot
  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./only 1 out of 6 employee has a current employee training available.
Basic12
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocados stored over home made salsa/walk in cooler.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses./next to ice machine.
  In-use tongs stored on equipment door handle between uses./cook line.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed employee on cook line wearing a watch while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used to scoop homemade salsa/walk in cooler. Plastic cup used to scoop pico de gallo/cook line reach in cooler/
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Cook line reach in cooler right side gasket torn. Walk in freezer door unable to close due to ice build up.
- Code 21, Wiping cloths and linens: Wiping cloth/towel used under green cutting board/kitchen prep table/removed/
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./area around bags of flour and sugar in storage room soiled.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees./wait station.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair./two pieces over cook line steam table.
  Floor soiled/has accumulation of debris./walk in freezer floor soiled.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's shirt and dirty paper towel on food storage rack/removed/
  Fixed on the spotRepeat violation
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.