Acapulquito Cocina Mexicana

677 N Huntclub Blvd, Longwood, FL 32779 · Permanent Food Service · License 6905294

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 6 basic
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

9 violations found

First visitOct 27, 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.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Operator states both items prepared day prior. - black beans (44°F-46°F - Cooling) - refried beans (44°F-46°F - Cooling)
- Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
  Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - establishment using 101 Bleach. Operator purchased correct chlorine sanitizer from near by store.
  Fixed on the spot
Basic6
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  - case of unwashed jalapeño over cut lettuce at walk in cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - walk in cooler shelves
  Buildup of food debris/soil residue on equipment door handles.
  - front cookline coolers
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  - at entrance to kitchen
  Ceiling/ceiling tile shows damage or is in disrepair.
  - ceiling tiles over prep area has water damage.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  - cellphone and beverage on dry foods rack
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.
Stop sale: An order that the food can’t be sold or served.