Mexican Restaurant Las Cazuelas LLC

457 S Avalon Park Blvd Ste 100, Orlando, FL 32828 · Permanent Food Service · License 5815669

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate, 10 basic (2 repeats)
-29
Safety score71

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

Sep102026

Routine inspection

15 violations found

First visitSep 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.
15 violations found:
- 4 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Talabia fish labeled as 8-30
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Talabia still in reduced oxygen package fully thawed
- 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.
  Talabia fish labeled as 8-30 Operator discarded it .
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw beef stored over raw pork at the walk-in cooler . Operator switch.
  Fixed on the spotRepeat violation
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Gasket soiled bottom table kitchen area .
Basic10
- 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. Talabia still in reduced oxygen package fully thawed .
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil stored on floor at the kitchen.
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee milk stored next to customer food bottom of prep area at the kitchen. Operator removed it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Make table and steam table cutting board .
  Equipment in poor repair.
  Gasket torn bottom table kitchen area .
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  The hoods .
  Buildup of food debris/soil residue on equipment door handles.
  Throughout kitchen equipment and walk-in cooler door .
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Bottom of make table kitchen area .
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen area by the 3 compartment sink .
  Light not functioning.
  Kitchen area 2 light out .
Official report, on the Florida DBPR website

Earlier inspections 1

Jul222026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw shell eggs stored over cooked rice bottom of make table .
  More time given
  At the first visit
  Raw beef stored over seafood in the cooler the one under the grill .
  Follow-up, May 29, 2026More time given
Intermediate2
- 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.
  More time given
  At the first visit
  For some .
  Follow-up, May 29, 2026More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Still for some .
  More time given
  At the first visit
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only observed 2 out of 5 employees.
  Follow-up, May 29, 2026More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  At the first visit
  Gasket torn bottom of table kitchen area both of them .
  Follow-up, May 29, 2026More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  At the first visit
  Throughout kitchen equipment.
  Follow-up, May 29, 2026More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
  At the first visit
  Throughout kitchen.
  Follow-up, May 29, 2026More time given
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.
Stop sale: An order that the food can’t be sold or served.