F&D Cantina Lake Mary

1125 Colonial Townpark Ste 1071, Lake Mary, FL 32746 · Permanent Food Service · License 6904871

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 14 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 complaint inspection
3 high priority (fixed by the Oct 14 follow-up), 5 intermediate (2 fixed on the spot), 13 basic; basic violations cost 12 at most
-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 · 2 visits

Oct62026

Complaint inspection

21 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 3 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - in low boy: chicken 49-50°F; raw beef 50-51°F, in unit overnight
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  - ground beef, 43-56°F at 11:08 am, cooling since previous day
Intermediate5
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by product failing to cool to 41°F within 6 hours.
  - ground beef in deep, covered pan
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, residue, or grease.
  - prep table cutting board
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - access to back handsink obstructed by garbage can and chemical buckets
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  - bar
  Fixed on the spot
  No soap provided at handwash sink.
  - bar
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - agave nectar on the stair steps
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  - watch
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  - torn gasket on lowboy drawer
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  - cooler across from fryers
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
  - salamander - below flat grill - below grill - fryer legs - casters on food equipment - ansul nozzles - top exterior of upright freezer - walk in cooler fan guards - reach in cooler door frame, cooler near mopsink
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  - food pans
- Code 25, Single-service items: Single-service articles improperly stored.
  - multiple cases of single service items on the floor in upstairs storage area
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink on cookline.
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  - 1 under bathroom cabinet
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Floor soiled/has accumulation of debris.
  - below equipment
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.