La Herradura Mexican Grill & Bar

12701 S John Young Pkwy Ste 110-114, Orlando, FL 32837 · Permanent Food Service · License 5811277

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Jul 27, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 complaint inspection
6 high priority (5 no follow-up needed, 1 fixed on the spot), 2 intermediate, 10 basic
-34
Safety score66

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

Inspection history

1 inspection · 1 visit

Jul272026

Complaint inspection

18 violations found

First visitJul 27, 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.
18 violations found:
- 6 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Rice and refried beans temping at 50°F per operator items were made on 7/25 and were in walk in cooler overnight
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Rice and refried beans temping at 50°F per operator items were made on 7/25 and were in walk in cooler overnight
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over sauces at reach in cooler on cooks line. Moved shell eggs to bottom shelf
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw beef stored over raw fish at walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed rice in thank you bag in microwave
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  No vacuum breaker on middle splitter
Intermediate2
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  Sanitizers in generic spray bottle with no label at wait staff area and at triple sink
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed three food handlers certificate with no date of completion or signature. Operator had others that were completed
Basic10
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handles in direct contact with rice and flour. Operator moved scoop handle off products
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Knife between make table lid at cooks line
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler at make table has torn gaskets and door on the left does not seal when closed
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers at dry dish storage
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Faucet at triple sink
  Standing water in bottom of reach-in-cooler.
  Reach in cooler at cooks line
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At bar hand washing sink
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Flooring at cooks line and dish wash area
  Floor area(s) covered with standing water.
  Standing water at flooring where tile is missing,operator mopped water up
  Fixed on the spot
- 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 bag on case of canned tomatoes at dry storage
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.