Los 2 Costenos VIN#2224
1100 US Hwy 17-92 N, Haines City, FL 33844 · Mobile Food Dispensing Vehicle · License 6351619
What drove the grade
No plan review submitted and approved - renovations were made or are in progress.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 intermediate, 3 basic-9
- Safety score91
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 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed additional axel mounted trailer used for food storage. Three refrigerators and a prep table used for for preparation.
Nonself-sufficient mobile food dispensing vehicle not reporting to commissary as required.
MFDV using trash can to fill up waste water and then using large waste water tank on back of pick up truck to dispose waste. Also using large fresh water tank on back of pick up truck to fill up fresh water tank.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed bags of chicken thawing in open air, not under water or under refrigeration.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on cooler next to triple sink torn.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
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.