F & D Cantina
Last inspected: Jan 22, 2026
61
Score
Going back to 2022, F & D Cantina has 12 inspections in the public record. The newest entry in the record is dated Jan 22, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
The city-wide average sits at 79, which F & D Cantina's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken Soup thawed 1/14 2 containers of Beef Consume dated 1/12-1/14 . Operator discarded **Corrected On-Site**
01B-24-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Chicken toquito mix. Made 1/21 per operator in walk in cooler, not dated. Operator immediately dated **Corrected On-Site**
02C-02-5
Basic - Clean linens stored on floor. In hallway storage area. Operator removed **Corrected On-Site**
21-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table at drink station Soup. Operator removed **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Bagged onions on floor in walk in cooler. Operator removed **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. At entrance to cook line
31B-04-4
Basic - Stored food not covered. -Churos in freezer. Operator covered **Corrected On-Site**
08B-12-5
61
Jul 10, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In wait station cooler. Ambient thermometer reading 28F, when was 41F - From follow-up inspection 2025-07-10: **Time Extended**
05-05-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired 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 2025-07-10: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -Vents in cooler walk in cooler - From follow-up inspection 2025-07-10: **Time Extended**
23-03-4
78
Jul 9, 2025
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 49F cold holding in insufficient ice bath at in wait station . Operator immediately put in sufficient ice bath for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 148) **Warning**
22-56-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In wait station cooler. Ambient thermometer reading 28F, when was 41F
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener. -interior of Ice machine . -Soda gun nozzle at bar. Operator immediately cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee Filled container in hand sink. Advised hand sinks are only used for handwashing
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In flour container. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Sacks of flour and sugar on floor in storage area. Operator immediately removed **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -Vents in cooler walk in cooler
23-03-4
Basic - Single-service articles improperly stored. Case of To go bags on floor in storage area. Operator immediately removed **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Flour. Operator immediately labeled **Corrected On-Site**
02D-01-5
41
Jan 13, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects at coke nozzle at bar.
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over cheese and whole avocados in walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes in ice well at expo station (58F - Cold Holding) less than 4 hrs per operator. Operator immediately put on sufficient ice bath for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Coke nozzles at bar
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in back kitchen slightly soiled
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior rim of chest freezer
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container. **Corrected On-Site**
02D-01-5
45
Jul 23, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
50
Feb 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Both prep tables on cook line - From follow-up inspection 2024-02-05: **Time Extended**
14-09-4
95
Jan 29, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Peppers wrapped in raw bacon over container of shredded lettuce in prep table on cook line. Shell eggs over packaged queso in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Temperature never rose above 125F **Warning**
22-56-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In flour container **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Both prep tables on cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on fridge over queso **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Lettuce over washed ready to eat peppers peppers in walk in cooler **Corrected On-Site**
08B-17-4
55
Jul 26, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantains 50F ( - Cold Holding); shrimp (46F - Cold Holding); chicken (45F - Cold Holding) pork (46F - Cold Holding) all less 4 hours per operator. Advised operator to put on ice for immediate temperature recovery **Warning** - From follow-up inspection 2023-07-25: Garlic, chicken, pork, shrimp all temperature range 44F-52F All less than 4 hours.per operator. Advised operator to put product on ice for immediate temperature recovery. Also advised operator to make smaller portions and store on ice. Next day callback per Kim Pleicones 7/25 **Time Extended** - From follow-up inspection 2023-07-26: Cold holding well, Pico, plaintains, sour cream,shredded cheese, cabbage, shredded lettuce all temperature range 47F-56F. Operator discarded items. Items in bottom drawer of cooler not all sufficiently iced. Shrimp 40F, chicken 53F, pork, 39F. Advised operator to not store temperature controlled for safety foods in cooler without sufficient ice bath until unit is repaired **Admin Complaint**
03A-02-5
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 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink by walk in cooler - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is currently active - From follow-up inspection 2023-07-25: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
50-09-4
67
Jul 25, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantains 50F ( - Cold Holding); shrimp (46F - Cold Holding); chicken (45F - Cold Holding) pork (46F - Cold Holding) all less 4 hours per operator. Advised operator to put on ice for immediate temperature recovery **Warning** - From follow-up inspection 2023-07-25: Garlic, chicken, pork, shrimp all temperature range 44F-52F All less than 4 hours.per operator. Advised operator to put product on ice for immediate temperature recovery. Also advised operator to make smaller portions and store on ice. Next day callback per Kim Pleicones 7/25 **Time Extended**
03A-02-5
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 2023-07-25: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is currently active - From follow-up inspection 2023-07-25: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler - From follow-up inspection 2023-07-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink by walk in cooler - From follow-up inspection 2023-07-25: **Time Extended**
29-11-4
67
Jul 24, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Pepto Bismarck stored on shelf over steam table and cold holding food **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plantains 50F ( - Cold Holding); shrimp (46F - Cold Holding); chicken (45F - Cold Holding) pork (46F - Cold Holding) all less 4 hours per operator. Advised operator to put on ice for immediate temperature recovery **Warning**
03A-02-5
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 open 2 days ago. Operator put correct date. **Corrected On-Site**
02C-03-5
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 - Current Hotel and Restaurant license not displayed. License is currently active
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink stored on shelf over steam table and cold holding food **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink by walk in cooler
29-11-4
50
Feb 22, 2023
Complaint Full
5 critical violations. 5 major violations. 9 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling for over 4 hours in deep pan with cover in bottom of walk in cooler between 88-104f.
03D-01-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting red bell peppers with bare hands corrective action taken, spoke with cook and have him wash hands and place gloves on
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels with cut cilantro at server at area **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in walk in cooler Raw bacon over cooked chicken wing and cooked beef on rolling rack in walk in cooler
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooling for over 4 hours in deep pan with cover in bottom of walk in cooler between 88-104f.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat or heat test strips
16-37-1
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 forms
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle not labeled
41-17-4
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 operator with forms
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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. At server station
12B-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer at bar
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water at 80f and dirty water at cook line Ice scoop at ice bin in standing water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket debris cooler make table on cook line
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In cooler in back prep area by walk ins and cooler at bar area
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall under dish machine
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
18
Nov 18, 2022
Complaint Full
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon wrapped jalapeños on tray above tray of cooked chicken on rolling rack in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired for William Rivera 8/28/17
53A-03-7
Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler at prep area
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink at cook line
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks next to ice machine and in server area by soda fountain machine
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling, wall and black debris on wall all at ware wash area
36-34-5
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. Open can of drink on cutting board at prep sink **Corrected On-Site**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in freezer at bar has ice build up
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in hallway dry storage area
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink side prep area **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook one have debris build up
23-03-4
43
Frequently Asked Questions
When was F & D Cantina last inspected?
The most recent health inspection at F & D Cantina on file is from Jan 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at F & D Cantina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at F & D Cantina.
How does F & D Cantina compare to other restaurants in Orlando?
F & D Cantina most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has F & D Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at F & D Cantina have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at F & D Cantina means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is F & D Cantina inspected?
Based on the inspection history on file, F & D Cantina is inspected around four times per year on average.
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