Mi Raza Restaurant & Bar
1810 SR 436 North, Winter Park, FL 32792 · Permanent Food Service · License 6904695
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (no follow-up needed), 1 intermediate, 8 basic-14
- Safety score86
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 17, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken over unwashed cabbage in walk in cooler
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer spray bottle with no label at dish area
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water at 108°F at cook line
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover.
Ripped foil on Shelf at dish area
Food storage container/container lid cracked or broken.
Cracked container lid for flour and sugar bin
Ice buildup in reach-in freezer and/or walk-in freezer.
Buildup ice in both white chest freezer
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls soiled with debris at dish area
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles showing water damage at kitchen area
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.
Employee bag over flour bin at dry storage room
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.