La Cantina Cocina Mexicana

4085 S Ridgewood Ave, Port Orange, FL 32127 · Permanent Food Service · License 7407168

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (no follow-up needed), 2 intermediate (fixed on the spot), 4 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 visit

Oct292026

Routine inspection

8 violations found

First visitOct 29, 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.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  -house salsa, 39°F at edge of deep container, 54°F in middle after more than 4 hours. Advised to maintain adequate ice bath to be able to chill down from preparation, with adequate stirring and monitoring temperature. Operator may consider 4 hour time as a public health control for backing up safety plan for ice bath.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -soup, no date mark on large container made day prior.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  -open half and half at small salsa cooler near cook line
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  -large knife stored between gaps in wire rack shelving/cardboard at storage racks next to salsa cooler
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -ice machine air filter, some dust build up -surface area behind ice machine around the water filter -gaskets to walk in cooler(operator began wiping down during inspection)
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -leak at the pipe under the hand sink
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -mens and womens restroom hand sinks
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.