Taqueria Las Cazuelas
10360 E Colonial Dr Unit 118, Orlando, FL 32817 · Permanent Food Service · License 5814682
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 intermediate, 5 basic-8
- Safety score92
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 visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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.
Flan and tres leches made on Monday with no date marked.
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Bags of sugar stored on floor in outside truck.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open drink stored on cutting board in make table.
Code 25, Single-service items: Single-service articles improperly stored
Cases of lids stored on floor in outside truck. Operator fixed
Fixed on the spot
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Mop sink removed removed .
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
In prep area
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.