Cocina Mia
Last inspected: Jul 24, 2025
39
Score
Inspectors have visited Cocina Mia nine times, with records going back to 2022. The most recent visit was on Jul 24, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
The pattern that stands out is “no proof provided that food employees are informed”, which has been cited two times.
The city-wide average sits at 79, which Cocina Mia's 39 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jul 24, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) **Repeat Violation** **Warning** - From follow-up inspection 2025-07-24: Pork 49f , ham 51 F , ground beef 50f **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling); **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling); **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
03D-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in reach in refrigerator made Saturday per operator. Milk in reach in cooler opened and held over 24 hours in refrigerator. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Folding chair blocking hand wash sink and bucket inside sink. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Case of oil stored on the floor underneath service counter. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both reach in units ambient temperatures 45-50 degrees. **Warning** - From follow-up inspection 2025-07-24: Ambient temperature 50f **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White reach in cooler cutting board. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
50-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, by clean dish area. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
36-27-5
39
Jul 23, 2025
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling); **Warning**
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling); **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Folding chair blocking hand wash sink and bucket inside sink. **Warning**
31A-09-4
Intermediate - No certified food manager for establishment. 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-07-6
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
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in reach in refrigerator made Saturday per operator. Milk in reach in cooler opened and held over 24 hours in refrigerator. **Warning**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line. **Warning**
36-27-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both reach in units ambient temperatures 45-50 degrees. **Warning**
14-74-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, by clean dish area. **Warning**
23-03-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Warning**
50-04-4
Basic - Food stored on floor. Case of oil stored on the floor underneath service counter. **Warning**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. White reach in cooler cutting board. **Warning**
14-09-4
29
Apr 24, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (47F - Cold Holding); ground beef (48F - Cold Holding);; (47F - Cooling); (47F - Cooling); pork (50F - Cold Holding) - From follow-up inspection 2025-04-24: **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by entrance to facility entrance. - From follow-up inspection 2025-04-24: **Time Extended**
42-01-4
82
Apr 23, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); ground beef (48F - Cold Holding);; (47F - Cooling); (47F - Cooling); pork (50F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (47F - Cold Holding); ground beef (48F - Cold Holding);; (47F - Cooling); (47F - Cooling); pork (50F - Cold Holding)
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler ambient temperature 48°F, stand up reach in cooler 50°F, stand up cooler in commissary 55°F. **Warning**
14-74-7
Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by entrance to facility entrance.
42-01-4
58
Oct 28, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice 8hrs (74F - Cooling); 1qt
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice 8hrs (74F - Cooling); in cooler per operator.
03A-02-5
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
70
May 23, 2024
Routine - Food
No violations found.
100
Dec 1, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form and operator signed on site **Corrected On-Site**
11-26-1
90
Mar 20, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Chicken made on Saturday and kept overnight on reach in cooler by kitchen entrance with temperature of 56F. Cream cheese kept overnight on reach in cooler by entrance with temperature of 55F.
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce.Raw steak stored over unwashed plantains.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken made on Saturday and kept overnight on reach in cooler by kitchen entrance with temperature of 56F. Cream cheese kept overnight on reach in cooler by entrance with temperature of 55F. Milk kept on reach in cooler for less than 4 hrs with temperature of 49F.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Chicken made on Friday with no date marked.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor.Water bottles and oil.
08B-47-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Mortar and pestle in kitchen .
14-25-5
50
Oct 3, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Cocina Mia last inspected?
The most recent health inspection at Cocina Mia on file is from Jul 24, 2025. The public record contains nine inspections in total.
What is the most common violation at Cocina Mia?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at Cocina Mia.
How does Cocina Mia compare to other restaurants in Orlando?
Cocina Mia most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Cocina Mia's inspection record improved over time?
No. Recent inspections at Cocina Mia have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Cocina Mia 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 Cocina Mia inspected?
Based on the inspection history on file, Cocina Mia is inspected around three times per year on average.
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