Habanero's Cocina Mexicana

12185 Collegiate Way, Orlando, FL 32817 · Permanent Food Service · License 5809274

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Jul 21, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority, repeat · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 complaint inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 basic (1 repeat)
-15
Safety score85

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

Inspection history

2 inspections · 2 visits

Latest inspection

Jul212026

Complaint inspection

6 violations found

First visitJul 21, 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.
6 violations found:
- 3 High priority
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Carnitas with date marked of 7-3-2026
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Carnitas with date of 7-3-2026
  Repeat violation
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Chlorine sanitizer bucket with over 200 ppm . Rechecked after water added 100 ppm
  Fixed on the spot
Basic3
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Handles of tongs in tomatoes, raw chicken chorizo, raw beef
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
  Bug light stored over tea bags , operator removed .Corrected On-Site Corrected On-Site
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Over suppression system
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul102026C72Routine inspection13 violations, 4 high priority No follow-up needed

First visitJul 10, 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.
13 violations found:
- 4 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Cooked Birria from 7-1-2026 Cooked chicken 7-3-2026 Ground beef 7-3 2026
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Cooked Birria from 7-1-2026 Cooked chicken 7-3-2026 Ground beef 7-3 2026
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control .
  Shredded cheese and guacamole brought out at 11:00 @am .
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw steak stored over unwashed cilantro in walk in cooler. Properly placed.
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.
  Most items not date marked .
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  No proof for two new employees.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Trays stored on top of hand sink located in dish area. Removed
  Fixed on the spot
- 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. No proof for new server .
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks stored over soda boxes in servers station.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee with bracelet , employee removed Corrected On-Site Corrected On-Site
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers in walk in cooler
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Over suppression system
- 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 keys stored over salt in cook line , removed .
  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

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.
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.