La Catrina Cocina Mexicana
500 W Granada Blvd Ste 1, Ormond Beach, FL 32174 · Permanent Food Service · License 7407504
What drove the grade
1 Live, small flying insects found in dry storage area.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection3 high priority (2 fixed by the Jul 24 follow-up), 2 intermediate, 1 basic-19
- Grade capped at CA high-priority violation not yet fixed: live, small flying insects found
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 24, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in dry storage area.
More time given
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Time/temperature control for safety food cold held at greater than 41°F. Cookline reach in cooler: sour cream 68°f, shredded lettuce 69°f, shredded cheese 69°f, chopped tomato 68°f, raw chicken 64°f, chicken tenders 65°f. All items in cooler overnight. salsa at 54°f and tortilla soup at 55°f in small cooler across from soda fountain. All items in cooler overnight. salsa at 54°f and tortilla soup at 55°f in small cooler across from soda fountain. All items in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Cookline reach in cooler: sour cream 68°f, shredded lettuce 69°f, shredded cheese 69°f, chopped tomato 68°f, raw chicken 64°f, chicken tenders 65°f. All items in cooler overnight. -salsa at 54°f and tortilla soup at 55°f in small cooler across from soda fountain. All items in cooler overnight.
Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in dry storage area.
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
-spices in dry storage area.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.