Cantina Catrina
Last inspected: Dec 4, 2025
37
Score
The health department has logged 11 inspections at Cantina Catrina, the earliest from 2022. On Dec 4, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly 10 violations before.
The pattern that stands out is “no paper towels”, which has been cited three times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
4
Major latest
9
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ground beef, and chorizo in walk in cooler, operator removed **Corrected On-Site** - From follow-up inspection 2025-12-04: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both Soda nozzles at bar - From follow-up inspection 2025-12-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in ware washing area blocked by mop bucket. Operator removed **Corrected On-Site** - From follow-up inspection 2025-12-04: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-12-04: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-12-04: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In front of bar - From follow-up inspection 2025-12-04: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Door to one of the stalls in women's bathroom doesn't lock per operator - From follow-up inspection 2025-12-04: **Time Extended**
32-05-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -In Chicharron and cheese bowls. Operator removed **Corrected On-Site** - From follow-up inspection 2025-12-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket - From follow-up inspection 2025-12-04: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on back cooler thats out of order - From follow-up inspection 2025-12-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Cooler under microwave, and cooler in back prep area. Both not in use - From follow-up inspection 2025-12-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler -Gaskets in unused cooler under microwave -Gaskets underneath cool well on line -Interior and underneath drawers in cool well - From follow-up inspection 2025-12-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On big plastic bins and some small plastic bins - From follow-up inspection 2025-12-04: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. Urinal leaking - From follow-up inspection 2025-12-04: **Time Extended**
32-23-5
37
Nov 13, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ground beef, and chorizo in walk in cooler, operator removed **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar tested several times reading 00ppm chlorine **Warning**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both Soda nozzles at bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in ware washing area blocked by mop bucket. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In front of bar
22-20-5
Basic - Bathroom facility in disrepair. Door to one of the stalls in women's bathroom doesn't lock per operator
32-05-4
Basic - Bowl or other container with no handle used to dispense food. -In Chicharron and cheese bowls. Operator removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on back cooler thats out of order
14-09-4
Basic - Equipment in poor repair. -Cooler under microwave, and cooler in back prep area. Both not in use
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler -Gaskets in unused cooler under microwave -Gaskets underneath cool well on line -Interior and underneath drawers in cool well
23-03-4
Basic - Old labels stuck to food containers after cleaning. On big plastic bins and some small plastic bins
16-46-4
Basic - Toilet/urinal not flushing/functioning properly. Urinal leaking
32-23-5
32
Jul 21, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over vegetables in reach in cooler on cooks line. Operator placed chicken at the bottom. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing knife used to cut limes in hws by server station. **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packets of salmon in walk in cooler thawing in package. Educated kitchen employee fish should be completely removed from packaging. Operator removed all fish from packaging. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Reach in prep cooler at cooks line. **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in draw cooler doors broken. **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line and sides of equipment on cooks line. **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves. Reach in on prep line soiled **Repeat Violation** **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Togo containers and bowls at server station. Employee inverted all Togo containers. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Ric holding sauces. **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink. Kitchen manager hung to dry. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-07-21: **Time Extended**
42-01-4
43
May 14, 2025
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over vegetables in reach in cooler on cooks line. Operator placed chicken at the bottom. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing knife used to cut limes in hws by server station. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packets of salmon in walk in cooler thawing in package. Educated kitchen employee fish should be completely removed from packaging. Operator removed all fish from packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves. Reach in on prep line soiled **Repeat Violation** **Warning**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers and bowls at server station. Employee inverted all Togo containers. **Corrected On-Site** **Warning**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Ric holding sauces. **Warning**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves. **Repeat Violation** **Warning**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink. Kitchen manager hung to dry. **Corrected On-Site** **Repeat Violation** **Warning**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line and sides of equipment on cooks line. **Warning**
23-03-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Equipment in poor repair. Reach in draw cooler doors broken. **Warning**
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. Reach in prep cooler at cooks line. **Warning**
14-09-4
35
Dec 9, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
74
Mar 1, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef above berries in walk in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Sink in restroom hallway. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at bar. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.
14-01-5
Basic - Equipment in poor repair. Ice machine at bar white plate down inside machine.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of bar ice machine soiled.
23-03-4
Basic - Unnecessary items/unused equipment on the premises. 3 low boy coolers non operational in kitchen area.
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Sep 7, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning** - From follow-up inspection 2023-09-07: **Admin Complaint**
29-34-4
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar doesn't register. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-07: Three cycles tested at 0ppm. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning** - From follow-up inspection 2023-09-07: Need chlorine kit. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. 1. Lid of ice bin at soda fountain. 2. Area around soda nozzles Staff cleaned. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair.multiple cold holding units. **Warning** - From follow-up inspection 2023-09-07: Several coolers are none operational. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
22-20-5
50
Jul 6, 2023
Routine - Food
3 critical violations. 6 major violations. 16 minor violations.
View 25 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar doesn't register. **Repeat Violation** **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish and beef in walk-in cooking. Staff changed rotation. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Hand wash sink not accessible for employee use at all times. Lid covering sink at Expo station, manager states, it detour staff from dumping items in the sink. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Warning**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in make table with stickers. Staff washed and removed stickers. **Corrected On-Site** **Warning**
08B-17-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Warning**
31B-04-4
Basic - Floor area(s) covered with standing water. On cook line. Staff cleaned **Corrected On-Site** **Repeat Violation** **Warning**
36-22-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden spoon. **Warning**
14-10-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Case of beef in walk-in cooler. Staff picked it up. **Corrected On-Site** **Warning**
24-26-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In pantry area. **Warning**
36-32-5
Basic - Equipment in poor repair.multiple cold holding units. **Warning**
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer, manager discarded. **Corrective Action Taken** **Warning**
08B-49-4
Basic - Employee eating in a food preparation or other restricted area. On cook line. **Warning**
12B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On multiple tables in cook line. Staff removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over. **Warning**
24-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. 1. Lid of ice bin at soda fountain. 2. Area around soda nozzles Staff cleaned. **Corrected On-Site** **Warning**
23-24-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar **Warning**
22-20-5
16
Jan 26, 2023
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); chicken (46F - Cold Holding). Under flattop. Operator states in unit less then four hours. Placed in walk-in cooler to chill **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Shell eggs over cooked pork in walk-in cooler **Corrected On-Site**
08A-14-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm at bar
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar, operator states opened 48 hrs prior
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket at server station. Pouch of chicken in handsink at cookline **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups in multiple items on make table **Corrected On-Site**
14-01-5
Basic - Floor area(s) covered with standing water. Behind bar
36-22-4
Basic - Old labels stuck to food containers after cleaning. On shelf Near walk-in cooler
16-46-4
41
Dec 5, 2022
Routine - Food
6 critical violations. 7 major violations. 7 minor violations.
View 20 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Behind bar, tested at 0ppm, retested at 50ppm **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); sour cream (44F - Cold Holding) Top of make table in kitchen taco station
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.beef over sauces in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 150, retested at 200ppm **Corrected On-Site**
22-43-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator coached employee on proper hand washing **Corrective Action Taken**
12A-07-5
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. mahi mahi (130F - Cooking) **Corrective Action Taken**
03C-75-5
Intermediate - Handwash sink not accessible for employee use at all times. In prep area next to stove and fryer **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in handsink at dish
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Kitchen manager
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
31B-02-4
Intermediate - No running water at three-compartment sink, handsink **Corrected On-Site**
27-09-4
Intermediate - No soap provided at handwash sink. At bar **Corrected On-Site**
31B-03-4
Basic - Food being prepared outside. **Warning**
08B-32-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawer cooler in kitchen
22-16-4
Basic - Bowl or other container with no handle used to dispense food. In prep area salt and pepper nix. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Employee beverage container in ice machine/ice bin. Operator removed **Corrected On-Site**
12B-14-4
Basic - Floor area(s) covered with standing water. Behind bar
36-22-4
Basic - Food being prepared on a grill outside that has no cover. **Warning**
08B-41-4
14
Nov 4, 2022
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (55F - Cold Holding) **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce and raw fish over heavy cream in walk-in cooler **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Combat roach gel at bar. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
41-05-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Near stove in prep area **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Deli container in dried hibiscus tub in dry storage and in sugar **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reachin freezer door in prep area **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling tile missing, above walk-in freezer **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Candy in reach in freezer near prep area. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Steam table and make table on cookline. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flattop 100F **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under make table to the right of steam table **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Dr. Pepper and cranberry juice in walk-in cooler. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Dish machine at bar leaking **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-03: **Time Extended** - From follow-up inspection 2022-11-04: **Time Extended**
21-12-4
26
Frequently Asked Questions
When was Cantina Catrina last inspected?
The most recent health inspection at Cantina Catrina on file is from Dec 4, 2025. The public record contains 11 inspections in total.
What is the most common violation at Cantina Catrina?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Cantina Catrina.
How does Cantina Catrina compare to other restaurants in Orlando?
Cantina Catrina most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Cantina Catrina's inspection record improved over time?
No. Recent inspections at Cantina Catrina have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cantina Catrina means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cantina Catrina inspected?
Based on the inspection history on file, Cantina Catrina is inspected around four times per year on average.
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