Fuiyo Mexicana
2105 N Orange Blossom Trl Unit B, Orlando, FL 32804 · Permanent Food Service · License 5816053
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection1 high priority, 4 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Intermediate3
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.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
More time given
- First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over tortillas in walk in cooler.
Intermediate4
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.
Cooked chicken in reach cooler at front reach in cooler per employee more than 24 hours.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hose in hand sink at front service counter by cooks line Box and wires in hand sink by 3 compartment sink and prep sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Employee provided paper towels
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Sauces stored on the floor in walk in cooler. Can of tomato sauce stored on the floor underneath 3 compartment sink. Chicken flavor stored on the floor by hand sink back of the house.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Front reach in cooler cutting board.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
At 3 compartment sink.
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.