La Cantina Cocina Mexicana
Last inspected: Mar 6, 2026
35
Score
The health department has logged 11 inspections at La Cantina Cocina Mexicana, the earliest from 2022. Inspectors last stopped by on Mar 6, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around 11 violations each.
The most common issue across all inspections has been “vacuum breaker missing at hose bibb”, showing up five times.
La Cantina Cocina Mexicana's latest score of 35 falls below the Port Orange average of 66. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
Toilet Rooms Maintained
FL-53
35
Aug 7, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
64
Jan 7, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -next to dish machine, pipe feeding into floor drain pipe
29-44-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. -chips
14-15-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bin/threaded faucet on wall at end of cookline with green hose connected requires vacuum breaker attachment for backflow prevention
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. -juan, francisco, sergio, andres
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bottom section of white plastic splash guard
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense bulk food, cook line **Corrected On-Site**
14-01-5
Basic - Floors not maintained smooth and durable. -under drain boards by dish machine
36-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -seasonings
10-01-5
Basic - Material attached to walls of walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
36-52-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving inside storage room next to 3 compartment sink -exterior/lid of bin used for chips
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -cook line cooler
29-49-6
Basic - Stored food not covered. -taco bowl shells, on top of ice machine
08B-12-5
33
Jul 30, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
64
Jul 29, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 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. -0-10 ppm chlorine, rechecked multiple times -manager contacted service technicians **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook touched garbage can across from cook line prior to preparing food with same gloves on **Warning**
12A-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee wearing gloves during handwashing process -Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 130F, verde sauce 108F, at steam table less than 2 hours per manager, reheated to 165F **Repeat Violation** **Warning**
03B-01-6
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/ -cesar, expired 2023
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Standing water in bottom of reach-in-cooler. -across from cookline
29-49-6
Basic - other damage to wall.
36-24-5
Basic - Bowl or other container with no handle used to dispense food. -bowls, portion cups used to dispense food, left inside container
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
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 resting in food
10-01-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
25
Jan 9, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -heated verde salsa 95-105F, sitting above steam table not under temp control, manager reheated to 165F **Corrected On-Site**
03B-01-6
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. -manager stated some servers without food safety training
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -ribeye steak offered to temperature by request, no consumer advisory posted or on menu. Provided consumer advisory **Corrected On-Site**
02B-02-5
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. -juan lopez, olegario, sergio, manuel, andres
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical, unlabeled spray bottle near entry **Corrected On-Site**
41-17-4
Basic - Food not stored at least 6 inches off of the floor. -bags of corn flour inside storage room
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting in dry seasoning bulk containers **Corrected On-Site**
10-01-5
Basic - Water leaking from pipe and/or faucet/handle. -slow drip from hand sink at end of cook line
29-11-4
41
Aug 2, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning** - From follow-up inspection 2023-08-02: **Time Extended**
01B-36-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose at end of cook line - From follow-up inspection 2023-08-02: **Time Extended**
29-34-4
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 2023-08-02: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : 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. -bartenders, dish washers, new employees - From follow-up inspection 2023-08-02: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-08-02: **Time Extended**
32-12-5
58
Aug 1, 2023
Routine - Food
9 critical violations. 4 major violations. 3 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp, shredded cheese, queso fresco, sour cream, raw beef, raw pork, cooked peppers all 50-52F more than 4 hours inside walk jn cooler not holding any food at 41F, see stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut tomatoes from morning prep 41-47F inside pan on makeline cooler. Manager stated tomatoes cut during morning prep **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut tomatoes 47F in middle after 4 hours from prep. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. verde salsa for enchilada (110-115F - Hot Holding), manager stated less than 1 hour, reheated on grill. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose at end of cook line
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -queso cheese 51F in middle, cooked pork 50F, cooked peppers 50-54F, all cooling after morning prep inside walk in cooler not holding any food at 41F or below. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
01B-36-5
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. 10-25ppm chlorine **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -ambient cooling inside deep pans placed on line without keeping in ambient environment allowing for adequate cooling from prep.
03D-15-4
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** **Repeat Violation** **Warning**
53A-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. -bartenders, dish washers, new employees
11-26-1
Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters on far emd of cookline
23-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
15
Jan 11, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
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
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
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
8
Aug 9, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -garbage can used for direct contact with cooked tortilla shells. Advised to use food grade bags to line container or use approved food grade containers for direct food contact - From follow-up inspection 2022-08-05: **Time Extended** - From follow-up inspection 2022-08-09: **Time Extended**
14-15-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib on wall next to hand sink on cookline - From follow-up inspection 2022-08-05: **Time Extended** - From follow-up inspection 2022-08-09: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gaskets at walk in cooler door - From follow-up inspection 2022-08-05: **Time Extended** - From follow-up inspection 2022-08-09: **Time Extended**
14-11-5
70
Aug 5, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw salmon in vacuum packaging **Warning** - From follow-up inspection 2022-08-05: Buckets of Sour cream, cooked rice(from cooling prior day 47-48F), cooked pork 48F(cooling from prior day 47-48F), queso fresco **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made salsa 71F inside portioned bowls sitting out at room temperature -salsa 45F, cooked peppers 45F, shredded cheese 45F, raw beef 46F, diced tomatoes 46F, queso 47F, cooked pork 46F inside walk in cooler. Manager states door left open prior ti inspection, next day callback inspection required to verify cold holding temperatures. Manager called technician during inspection. -raw salmon 46F inside vacuum packaging, see stop sale. **Warning** - From follow-up inspection 2022-08-05: Queso fresco 47-48F inside walk in cooler, manager stated delivered 10 minutes prior to inspection, no data found on invoice. See stop sale. Buckets of sour cream 47-48F inside walk in from prior day service, see stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib on wall next to hand sink on cookline - From follow-up inspection 2022-08-05: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -garbage can used for direct contact with cooked tortilla shells. Advised to use food grade bags to line container or use approved food grade containers for direct food contact - From follow-up inspection 2022-08-05: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -can opener blade - From follow-up inspection 2022-08-05: **Time Extended**
22-02-4
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 2022-08-05: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2022-08-05: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gaskets at walk in cooler door - From follow-up inspection 2022-08-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. - From follow-up inspection 2022-08-05: **Time Extended**
33-38-4
39
Frequently Asked Questions
When was La Cantina Cocina Mexicana last inspected?
The most recent health inspection at La Cantina Cocina Mexicana on file is from Mar 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Cantina Cocina Mexicana?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited five times, more than any other issue at La Cantina Cocina Mexicana.
How does La Cantina Cocina Mexicana compare to other restaurants in Port Orange?
La Cantina Cocina Mexicana most recently scored 35 out of 100, which is lower than the Port Orange average of 66.
Has La Cantina Cocina Mexicana's inspection record improved over time?
Results have been roughly steady. Inspections at La Cantina Cocina Mexicana have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Cantina Cocina Mexicana 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 La Cantina Cocina Mexicana inspected?
Based on the inspection history on file, La Cantina Cocina Mexicana is inspected around three times per year on average.
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