Como En Casa Restaurant
Last inspected: Nov 24, 2025
33
Score
Inspectors have visited Como En Casa Restaurant 11 times, with records going back to 2023. The newest entry in the record is dated Nov 24, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to seven violations per visit.
The pattern that stands out is “employee personal items stored”, which has been cited three times.
By comparison, the average Oviedo facility scores 63, putting Como En Casa Restaurant on the weaker side. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
2
Major latest
10
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
33
May 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -flashlight required to see - From follow-up inspection 2025-03-21: **Time Extended** - From follow-up inspection 2025-05-28: **Time Extended**
38-04-4
95
Mar 21, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. **Repeat Violation** - From follow-up inspection 2025-03-21: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at front reach in cooler soiled with food debris -inside meat grinder -soda machine noses soiled - From follow-up inspection 2025-03-21: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-03-21: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -walk in cooler floor soiled with animal byproducts/standing water **Repeat Violation** - From follow-up inspection 2025-03-21: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled - wire shelving next to fryer - From follow-up inspection 2025-03-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. - From follow-up inspection 2025-03-21: **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -flashlight required to see - From follow-up inspection 2025-03-21: **Time Extended**
38-04-4
61
Mar 20, 2025
Routine - Food
7 critical violations. 11 major violations. 16 minor violations.
View 34 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. **Repeat Violation**
08A-02-6
High Priority - Presence of insects, rodents, or other pests. -larvae inside soda gun and drain line at both soda stations at bar
35A-09-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. -per operator, mop water is being dumped onto ground behind building
28-14-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - 3 1/2 pans of rice 121-140F, beans 110F on the prep table. - pastilles 114F on the stove with no heat turned on.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -stand up reach in cooler right side of front flip top cooler in kitchen -chicken 46F -foil wrapped food item 45F
03A-02-5
High Priority - Sewage/wastewater backing up through floor drains. - backup at center floor drain in prep area when hand sink OR prep sink is turned on. **Admin Complaint**
28-26-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
08A-17-6
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -111F
16-53-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hws at serve station
27-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -front of house employee washed hands in 3 compartment sink
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at front reach in cooler soiled with food debris -inside meat grinder -soda machine noses soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hws at prep area in back of kitchen blocked **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -right side of kitchen storing bowl
31A-11-4
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. -operator unable to provide documentation
11-26-1
Intermediate - No soap provided at handwash sink. -right side of kitchen
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Trip from Monday in reach in cooler made on site lack date markings
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -bottle with blue liquid behind microwave and with clean dishes **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -reach in cooler across from fryer
05-11-4
Basic - Ceiling tile missing. -veiling tile in storage room displaced
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls and plates above microwave not inverted or protected
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. -clean utensils stored in dirty container
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks stored on prep table and cooking equipment
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food not segregated from food for customers
40-06-5
Basic - Floor soiled/has accumulation of debris. -walk in cooler floor soiled with animal byproducts/standing water **Repeat Violation**
36-73-4
Basic - Food-contact surface not smooth and easily cleanable. Meat grinder interior not accessible to clean, appears to be homemade
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled - wire shelving next to fryer
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink at prep area
29-20-5
Basic - Storage area not maintained clean and organized.
33-34-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -flashlight required to see
38-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over fresh garlic and oil in walk in cooler
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -container of sugar not labeled -breading not labeled
02D-01-5
5
Dec 9, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Mar 27, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - corner below dish station **Warning** - From follow-up inspection 2024-03-27: **Time Extended**
36-22-4
95
Mar 20, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
39
Nov 16, 2023
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup 118f. Manager reheated. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over queso sauce **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - in bar area, glasses washed, rinsed, and set to dry, no sanitizer used.
22-45-4
High Priority - Pesticide-emitting strip present in food prep area. **Corrected On-Site**
41-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice bucket
24-05-4
Basic - Bowl or other container with no handle used to dispense food. - bulk sugar
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. - bulk sugar **Corrected On-Site**
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. - in bar area **Corrected On-Site**
21-38-4
Basic - Food stored on floor. - drink mixes in bar area **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - jackets, cell phones, lighters on food storage self **Corrected On-Site**
40-06-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
37
Jun 20, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
May 19, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2023-03-20: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
22-49-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-03-20: **Time Extended** - From follow-up inspection 2023-05-19: Operator states will pick up training packets today and will call inspector for early callback inspection **Time Extended**
53B-01-5
78
Mar 17, 2023
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -on reach in cooler -employee brought to warewash **Corrected On-Site** **Warning**
10-05-5
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. -zero ppm sanitizer bucket**Corrected On-Site** **Corrected On-Site** **Warning**
22-53-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -upright cooler **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 44f-46f <2hours at top part on reach in on cookline -employee brought to bottom -sofrito sauce 46f per employee was out <2hours. Employee put back into cooler -shredded cheese 44f -Employee brought to different area. Rechecked 30 minutes later 43f corrected on site -cream cheese 50f in small cooler. See stop sale **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris -cutting board cut groves soiled -wooden mortar and pestle used for plantains **Warning**
22-02-4
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/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in corner of kitchen **Corrected On-Site** **Warning**
31B-02-4
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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -Medicine in cooler next to ice machine -employee removed **Corrected On-Site** **Warning**
41-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. -in prep area **Warning**
21-04-4
Basic - Food stored on floor. -bucket of plantains and box of plantains -buckets of fry oil **Warning**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -cups in server station -cambros **Warning**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hat, phone on shelf with cooking utensils **Warning**
40-06-5
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. -snapper. Per instructions on box, remove from sealed bag before thawing. **Warning**
06-09-1
Basic - Accumulation of debris on exterior of warewashing machine. -exterior and interior **Warning**
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine in prep area -ice bin in bar area soiled with debris **Warning**
22-20-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
21-38-4
15
Frequently Asked Questions
When was Como En Casa Restaurant last inspected?
The most recent health inspection at Como En Casa Restaurant on file is from Nov 24, 2025. The public record contains 11 inspections in total.
What is the most common violation at Como En Casa Restaurant?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Como En Casa Restaurant.
How does Como En Casa Restaurant compare to other restaurants in Oviedo?
Como En Casa Restaurant most recently scored 33 out of 100, which is lower than the Oviedo average of 63.
Has Como En Casa Restaurant's inspection record improved over time?
Yes. Recent inspections at Como En Casa Restaurant have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Como En Casa Restaurant 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 Como En Casa Restaurant inspected?
Based on the inspection history on file, Como En Casa Restaurant is inspected around four times per year on average.
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