Los Ameca's Restaurante y Taqueria
3558 S Orange Ave, Orlando, FL 32806 · Permanent Food Service · License 5812568
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection6 high priority (4 no follow-up needed, 2 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-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 visitRoutine inspection
- First visitSep 22, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Double door reach in cooler ; shredded lettuce (55°F - Cooling overnight) Stuffed peppers with cheese cooling from overnight (45°F-Cooling overnight)
Stop Sale issued due to food not being in a wholesome, sound condition.
Pieces of tilapia thawed in walk in cooler in commercial ROP packaging stating to be removed before thawing
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.
Stuffed peppers with cheese cooling from overnight 45°F
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Double door reach in cooler ; shredded lettuce (55°F - Cooling overnight
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw bacon over tortillas in under counter reach in cooler across from flat top on cooks line - raw scallops behind cut avocados in sandwich top reach in cooler in prep area
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-Chemicals by single service utensils on front counter - chemicals hanging on clean item shelf across from three comp sink
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Double door reach in cooler ; shredded lettuce (55°F - Cooling overnight. Was packed too tight and in tall cambro container and lid placed on top
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice machine in prep kitchen Oyster shucking machine under prep table in prep kitchen
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sanitizer bucket in hand sink on front counter
Fixed on the spot
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Pieces of tilapia thawed in walk in coolers
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Avocados cut with stickers on in sandwich top reach in cooler in prep area
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Clamato juice in sandwich top reach in cooler in prep area
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
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men's restroom in dining area
Code 33, Garbage and refuse: Missing drain plug at dumpster and lid open
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.