Colibri Mexican Cuisine
Last inspected: Dec 22, 2025
82
Score
Inspectors have visited Colibri Mexican Cuisine eight times, with records going back to 2022. The newest entry in the record is dated Dec 22, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 12 violations earlier on.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded three times.
Among Orlando restaurants, the typical score is 79; Colibri Mexican Cuisine is comfortably above that bar. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 22, 2025
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. In entryway to kitchen
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket . Operator immediately inverted **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in first reach in cooler at front line of kitchen
23-03-4
82
Sep 2, 2025
Complaint Full
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to stored cook line stuffed jalapeños on tray in walk in cooler **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Green scrub pad in hand sink at cook line Wiping cloth in hand sink in back prep area
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fried eggs (served uncooked per owner) on lunch menu for Classico Bandejita Power ball Menu items Owner correcting menus at this time
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table cooler at cook line
14-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line over stoves while facility is open and operating
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet paper towel under cutting board on prep table
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at separate bar area for Wildflower Bites and a cocktails
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back side of microwave at expo line over steam table at cook line has debris build up Fan covers in walk in cooler in back prep area by Wallflower bar
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler at cook line
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in basin of prep sink at room temperature, items still par frozen. Corrosive action taken and placed bags in container into walk in cooler
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Main walk in cooler for kitchen has rusted shelves
14-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at expo line
22-08-4
39
Mar 5, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Toxic Substances Properly Identified, Stored, Used
FL-32
58
Sep 25, 2024
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
View 15 violations
High Priority - Food stored in ice used for drinks. See stop sale. Employee had drink stored in ice machine. Advised operator to remove and discard all ice, clean and sanitize ice machine **Repeat Violation**
08B-56-4
High Priority - Stop Sale issued due to adulteration of food product. Employee stored drink in ice machine **Repeat Violation**
01B-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. carnitas (112F) hot holding 30 minutes per operator on top of steam well. Advised operator to reheat to 165F for temperature recovery and to store products inside steam well **Corrective Action Taken**
03B-01-6
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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door does not close completely
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf over steam well **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender and server wearing watches and bracelets **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Floor in between and under cooking equipment Floor in walk in freezer **Repeat Violation**
36-73-4
Basic - Food stored on floor. Boxed oil on floor
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves on cookline Can opener blade. Operator removed to be cleaned. Soda gun nozzle at bar **Corrective Action Taken** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwaves on cook line
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in sink no running water. Operator turned cool running water over beef. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Second walk in cooler is leaking from piping. Dripping into bucket.
29-11-4
33
Mar 26, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Food Properly Stored/Protected
FL-48
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Dec 13, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5lbs of pico temping at 50F in walk in cooler. Per operator item was in walk in overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 5lbs of pico temping at 50F in walk in cooler. Per operator item was in walk in overnight
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. On make table at cooks line
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Bucket with fish stored on floor of walk in cooler
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being thawed in container with out faucet turned in **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cooks line **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. sanitizing bucket at end of cooks line stored directly on floor **Corrected On-Site**
21-38-4
55
Mar 15, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cook line make table - Cold Holding 47-49F: pico, raw chicken, raw beef, cut lettuce, guacamole with tomato, shredded mozzarella cheese, shredded american cheese, raw swai fish; Ambient thermometer 50F; Less than 4 hrs per operator. Operator placed all tcs food on ice bath. Advised to service unit and not use until repaired. - Pico on ice bath at service station less than 2 hrs per operator at 46-47F. Operator added extra ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cooked chicken in 1/6 pan on cook line less than one hour per operator at 118F. Operator placed at steam table to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chorizo stored above tomato sauce in walk in cooler 2. Operator moved to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
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. - Paperwork provided. **Corrected On-Site** **Warning**
11-27-4
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. - Paperwork provided. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. - At bar. Operator refilled dispenser. **Corrected On-Site** **Warning**
31B-03-4
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 - Utensils not stored inverted or in a protected manner. - At warewash station with food contact surface up. Operator inverted. **Corrected On-Site** **Warning**
24-05-4
41
Sep 12, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. - Over 200 ppm, corrected to 50 ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Steak, chicken, cecina 50F at reach in cooler top less than 2 hrs. Operator stated employees were setting up station and left lid open. Lid was closed for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. - Bottle containing fabuloso under three compartment sink.**Corrected On-Site** **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - On cook line, at service station and women's restroom clocked at 80-82F.
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. - White cutting board at back prep station.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. - Pans above three compartment sink.
24-08-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area. - Employees restroom at back area behind kitchen.
38-10-4
Basic - Unnecessary items/unused equipment on the premises. - Reach in coolers and dishwasher at back room. **Repeat Violation**
33-31-5
50
Frequently Asked Questions
When was Colibri Mexican Cuisine last inspected?
The most recent health inspection at Colibri Mexican Cuisine on file is from Dec 22, 2025. The public record contains eight inspections in total.
What is the most common violation at Colibri Mexican Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Colibri Mexican Cuisine.
How does Colibri Mexican Cuisine compare to other restaurants in Orlando?
Colibri Mexican Cuisine most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Colibri Mexican Cuisine's inspection record improved over time?
Yes. Recent inspections at Colibri Mexican Cuisine have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Colibri Mexican Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Colibri Mexican Cuisine inspected?
Based on the inspection history on file, Colibri Mexican Cuisine is inspected around two times per year on average.
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