Fruta Mix Mexican Kitchen
Last inspected: Apr 16, 2026
14
Score
Fruta Mix Mexican Kitchen has been inspected 13 times since 2022. On Apr 16, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged nine times.
Compared to other Winter Garden restaurants (averaging 65), there's room to close the gap. The pattern in the record is worth a careful look.
13
Inspections
5
Critical latest
5
Major latest
14
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
5 critical violations. 5 major violations. 14 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Green sauce,47 f,garlic and oil,46 f held less than four hours place in ice for a quick chill.Afterwards,garlic and oil,42 f,green sauce,42 f. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored next to raw chicken in walk in cooler. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food.Beef in walk in freezer. **Corrected On-Site**
14-31-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm .Afterwards,100 ppm. **Corrected On-Site**
22-42-4
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 in walk in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment Ice scoop holder is soiled. Iced tea holder is soiled. Interior of sprayer hose is soiled. Interior of fryer vat has a residue build up. **Repeat Violation**
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/Elvira V.
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
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
41-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food.Cooked rice. **Corrected On-Site**
14-01-5
Basic - Broken lid on the corn flour in kitchen. **Corrected On-Site**
14-12-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling is soiled by the dishwashing area.
36-34-5
Basic - Clean bowls not stored inverted or in a protected manner.Servers station. **Repeat Violation**
24-05-4
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 - Hole in or other damage to wall.Entrance of kitchen.
36-24-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
10-18-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets have a residue build up.
23-03-4
Basic - Reach in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Reach-in cooler interior have accumulation of soil residues.Bar reach in cooler.
22-16-4
Basic - Unwashed cilantro stored over ready-to-eat chicken in walk in cooler.
08B-17-4
14
Nov 18, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw fish in walk in cooler. Raw chicken stored over raw shrimp in reach in cooler at cooks line.Corrected On-Site** **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Birria,52 f cooling from last night..Stop Sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Birria,52 f,cooling from last night.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Flan dated 11/8/25.Stop Sale.
02C-01-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice.
13-06-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Birria was covered while cooling.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lime build up on the iced tea nozzles. Iced tea holder is soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Cup in handwashing sink. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine **Repeat Violation**
22-20-5
Basic - Avocados not washed prior to preparation. **Corrected On-Site**
08B-39-4
Basic - Ceiling tile is soiled by dishwashing area.
36-32-5
Basic - Clean bowls not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards.
14-09-4
Basic - Food stored on floor.Oil in storage area. **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name.Sugar is not labeled. **Corrected On-Site**
02D-01-5
26
Jun 12, 2025
Routine - Food
No violations found.
100
May 2, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Can opener is soiled. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification.Luis Viejas. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
53A-01-7
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 2025-05-02: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Accumulation of substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.Cracked tiles and broken cove molding throughout the establishment. **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
14-17-4
64
Apr 29, 2025
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
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.Employee is cooking the tortilla and then touching the cooked tortilla with bare hands.Temperature of tortilla is 124 degrees f. **Corrected On-Site** **Warning**
09-01-4
High Priority - Nonfood-grade bag used for food storage - direct contact with food.Bread in walk in cooler. **Corrected On-Site** **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cheese in white upright freezer. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream,46 f,guacamole,47 f,corn,45 f,chicken tender,46 f held less than four hour transferred to walk-in freezer for a quick chill.After .5 hour,sour cream,40 f,guacamole,39 f,corn,41 f,chicken tender,38 f **Corrected On-Site** **Repeat Violation** **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 in walk in cooler. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Can opener is soiled. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification.Luis Viejas. **Warning**
53A-01-7
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
Basic - Accumulation of substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Unwashed cactus stored with ready-to-eat soup in walk in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build on side of grill. Walk in cooler gaskets are soiled. Caulking is soiled by the dishwashing area. Ceiling is soiled at the cooks line. **Warning**
23-03-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site** **Warning**
16-21-4
Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line. **Warning**
05-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield at cooks line. **Warning**
38-07-4
Basic - Food not stored at least 6 inches off of the floor.Oil in storage area. **Repeat Violation** **Warning**
08B-47-4
Basic - Floor tiles missing and/or in disrepair.Cracked tiles and broken cove molding throughout the establishment. **Warning**
36-17-5
Basic - Bowl or other container with no handle used to dispense food.Cheese at cooks line reach in cooler. **Warning**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Ladies restroom at front line area by bar. **Warning**
32-04-4
20
Nov 19, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
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
45
May 30, 2024
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef,47 f,cheese 46 f held less than four hours transferred to walk in freezer for a quick chill. After .5 hour,beef,36 f,cheese,37 f .Operator provided invoice for a new reach in cooler to be delivered today. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of raw chicken stored over raw shrimp in reach in cooler. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over churros in upright freezer. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee touched hair and then touched clean knife without washing hands. **Corrected On-Site**
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Island oasis nozzle is soiled. Cutting boards are stained throughout the establishment.
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/Luis Viejas. **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Beef stew in walk in cooler.
02C-04-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is soiled with dust in the kitchen. Gaskets are soiled at walk in cooler door.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of front door.
35B-05-4
Basic - Stored food not covered.Prepped onions in walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Walk-in cooler shelves ,dry storage shelves and under prep table with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen. **Corrected On-Site** **Repeat Violation**
02D-01-5
25
Feb 6, 2024
Routine - Food
5 critical violations. 2 major violations. 4 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.Beef,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,36 f. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-02-06: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of chicken stored over salmon in reach in cooler at cooks line. **Corrected On-Site** - From follow-up inspection 2024-02-06: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cheese,92 f held less than four hours.Operator is reheating on stove. **Corrective Action Taken** - From follow-up inspection 2024-02-06: **Time Extended**
03B-15-5
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.Chlorine,0 ppm.Afterwards,100 ppm. **Corrected On-Site** - From follow-up inspection 2024-02-06: **Time Extended**
22-49-4
High Priority - - From initial inspection : 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.Chlorine,over 200 ppm .Afterwards,100 ppm. - From follow-up inspection 2024-02-06: **Time Extended**
41-15-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained throughout the establishment. Iced tea basket is soiled. - From follow-up inspection 2024-02-06: **Time Extended**
22-02-4
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/Luis Villegas. **Repeat Violation** - From follow-up inspection 2024-02-06: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Clean bowls not stored inverted or in a protected manner.Assembly station. **Repeat Violation** - From follow-up inspection 2024-02-06: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Stored food not covered.Onions in walk in cooler. **Corrected On-Site** - From follow-up inspection 2024-02-06: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area. **Repeat Violation** - From follow-up inspection 2024-02-06: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.Flour is not labeled in kitchen. - From follow-up inspection 2024-02-06: **Time Extended**
02D-01-5
32
Dec 5, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,36 f. **Corrected On-Site** **Repeat Violation**
03A-02-5
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.Chlorine,over 200 ppm .Afterwards,100 ppm.
41-15-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Afterwards,100 ppm. **Corrected On-Site**
22-49-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cheese,92 f held less than four hours.Operator is reheating on stove. **Corrective Action Taken**
03B-15-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of chicken stored over salmon in reach in cooler at cooks line. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained throughout the establishment. Iced tea basket is soiled.
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/Luis Villegas. **Repeat Violation**
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 - Working containers of food removed from original container not identified by common name.Flour is not labeled in kitchen.
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area. **Repeat Violation**
36-27-5
Basic - Stored food not covered.Onions in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Clean bowls not stored inverted or in a protected manner.Assembly station. **Repeat Violation**
24-05-4
29
Jun 13, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
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/Luis Billegas. - From follow-up inspection 2023-06-09: **Time Extended** - From follow-up inspection 2023-06-13: **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 2023-06-09: **Time Extended** - From follow-up inspection 2023-06-13: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information.Expiry date for food handler training is three years. - From follow-up inspection 2023-06-09: **Time Extended** - From follow-up inspection 2023-06-13: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Three comp sink area is soiled . - From follow-up inspection 2023-06-09: **Time Extended** - From follow-up inspection 2023-06-13: **Time Extended**
23-03-4
70
Jun 9, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef,48 f,chicken,47 f,sour cream,47 f,chicken strip ,47 f held less than four hours in walk in cooler.Technician has been called.Walk freezer door is open. Whipped cream,45 f held more than four hours in reach in cooler.Stop Sale. Beef,46 f,chicken,47 f held less than four hours at cooks line transferred to walk in cooler for a quick chill.Warning** **Warning** - From follow-up inspection 2023-06-09: Beef,46 f,milk,43 f,sour cream,43 ,cheese,45 f in walk in cooler. Whipped cream,43 f in reach in cooler. No time temperature control for safety food in one of the reach in coolers. Technician is on site.Technician stated the walk in cooler was 36 f at 8 a.m,.Called Kathryn. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bag used for food storage - direct contact with food. - From follow-up inspection 2023-06-09: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. Small cutting boards are stained. - From follow-up inspection 2023-06-09: **Time Extended**
22-02-4
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/Luis Billegas. - From follow-up inspection 2023-06-09: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Dishmachine area. - From follow-up inspection 2023-06-09: **Time Extended**
31B-03-4
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 2023-06-09: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information.Expiry date for food handler training is three years. - From follow-up inspection 2023-06-09: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. - From follow-up inspection 2023-06-09: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** - From follow-up inspection 2023-06-09: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Hole in ceiling by nacho chip station. - From follow-up inspection 2023-06-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Three comp sink area is soiled . - From follow-up inspection 2023-06-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. - From follow-up inspection 2023-06-09: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Water leaking from handwash sink at dishmachine area. - From follow-up inspection 2023-06-09: **Time Extended**
29-11-4
33
Jun 8, 2023
Routine - Food
3 critical violations. 5 major violations. 11 minor violations.
View 19 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
11
Dec 16, 2022
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
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. Chicken stored over pork in a hotel pan. **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
22-02-4
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. Hand sink in prep area. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of windex. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. marinade on walk-in cooler floor. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line.
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
43
Frequently Asked Questions
When was Fruta Mix Mexican Kitchen last inspected?
The most recent health inspection at Fruta Mix Mexican Kitchen on file is from Apr 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at Fruta Mix Mexican Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited nine times, more than any other issue at Fruta Mix Mexican Kitchen.
How does Fruta Mix Mexican Kitchen compare to other restaurants in Winter Garden?
Fruta Mix Mexican Kitchen most recently scored 14 out of 100, which is lower than the Winter Garden average of 65.
Has Fruta Mix Mexican Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Fruta Mix Mexican Kitchen have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fruta Mix Mexican Kitchen 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 Fruta Mix Mexican Kitchen inspected?
Based on the inspection history on file, Fruta Mix Mexican Kitchen is inspected around four times per year on average.
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