La Hacienda Mexican Restaurant

3090 Aloma Avenue Ste 150, Winter Park, FL 32792 · Permanent Food Service · License 5814900

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 13, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 14 basic; basic violations cost 12 at most
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul132026

Routine inspection

17 violations found

First visitJul 13, 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.
17 violations found:
- 2 High priority
- 1 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef over cooked beef in walk in cooler.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bleach container on prep table. Operator removed
  Fixed on the spot
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.
  Chicken and pork containers in walk in cooler per operator made on Saturday.
Basic14
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Beef in walk in freezer
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage container on shelf next to condiments at dry storage area. Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Both employees at cook line with no hair restraints
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Small plastic container used to scoop spices at dry storage. Operator removed
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  At cook line
  Food storage container/container lid cracked or broken.
  Cracked container used for chicken in walk in cooler. Operator discarded container
  Fixed on the spot
  Cardboard used to line nonfood-contact shelves.
  Bottom shelf at stem well
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave soiled with debris at cook line
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of make table soiled with food debris at cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with grease
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tiles in disrepair at cook line
  Floor area(s) covered with standing water.
  Standing water at cook line area
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.