Hocca
Last inspected: Mar 27, 2026
45
Score
The health department has logged eight inspections at Hocca, the earliest from 2022. The newest entry in the record is dated Mar 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
By comparison, the average Orlando facility scores 79, putting Hocca on the weaker side. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm, Operator replaced sanitizer solution 100 **Corrected On-Site**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine used to clean cup. Operator using back of the house dishwasher until repaired. **Corrective Action Taken**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over leafy greens in stand up reach in by dish machine. Cooked placed steak at the bottom of the cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. New hire server. Operator had server acknowledge and sign during inspection. **Corrected On-Site**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks have no paper towels. Per operator waiting for order to arrive.
31B-02-4
Basic - Floor soiled/has accumulation of debris. Cooks line.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of fryers on cooks line, and underneath fryers between reach in draws.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
36-27-5
45
Sep 25, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over onions and cooked chicken in cooler
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cooked onions on side table next to grill 82F for 2hrs per operator. Advised to reheat to 165F and must be hot held at 135F
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and server. Immediately removed **Corrected On-Site**
13-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in seasoning. Operator immediately removed **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside oven
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in cooler drawers under fryers -Gaskets in expo cooler -Gaskets in cooler in hallway -top of dishmachine
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Prep cooler that is not in use. Operator has plans to remove
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Multiple seasoning containers
02D-01-5
52
Apr 7, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25
50-17-3
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler soiled **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. Floor soiled behind oven **Repeat Violation**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cut board Operator removed towel **Corrected On-Site**
21-04-4
74
Dec 17, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Observed raw beef over ready to eat slice onions. Operator place raw beef under cut onions **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink next to chest freezer had kitchen utensils stored in the sink. Operator removed utensils. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to chest freezer
31B-02-4
Basic - Equipment in poor repair. Grill station reach in cooler drawers gaskets are torn
14-11-5
Basic - Observed at fryer station. Fryer equipment is soiled with old grease and food debris. Operator did stated that they are cleaning crew coming this week to clean the back of the house and equipment
14-47-4
Basic - Observed build up of grease behind cooking equipment in kitchen on the floor. Operator stated they have a cleaning company that coming this week to clean up back of the house
36-73-4
Basic - Observed multiple reach in cooler door gaskets need to be clean they are soiled with black like substance and food debris
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle use has a scoop. In a food container stored with salt. Operator removed bowl **Corrected On-Site**
14-01-5
55
Apr 8, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Dec 11, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
41
May 31, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Nov 1, 2022
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato sauce (50F - Cooling) operator stars cooling overnight in two door cooler near dish
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar tested at 0ppm
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw salmon over cooked ribs and sauce in single glass door cooler in kitchen. Raw beef over sliced onions in cooler drawer under flattop. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato sauce (50F - Cooling overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted garlic ; (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) in make table next to flattop. Operator states in unit less then 3 hours.advised to keep lid closed and monitor temperature
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of WD-40 on shelf above prep table in kitchen. Operator removed **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato sauce in deep covered plastic container
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Coffee cups in handsink in kitchen. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinsing dish in kitchen handsink. Coached employee on proper hand sink usage **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open water bottles on shelf over prep table in kitchen. Operator removed **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Paring knives stuck behind safety plate on front of fryer. Operator removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers
23-03-4
Basic - Standing water in bottom of reach-in-cooler.front make table
29-49-6
Basic - Working containers of food removed from original container not identified by common name.salt in cambro. Operator labeled **Corrected On-Site**
02D-01-5
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. Salmon in single door glass cooler in kitchen
06-09-1
20
Frequently Asked Questions
When was Hocca last inspected?
The most recent health inspection at Hocca on file is from Mar 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Hocca?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Hocca.
How does Hocca compare to other restaurants in Orlando?
Hocca most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Hocca's inspection record improved over time?
Results have been roughly steady. Inspections at Hocca have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hocca 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 Hocca inspected?
Based on the inspection history on file, Hocca is inspected around two times per year on average.
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