La Catrina Cocina Mexicana
Last inspected: Jan 14, 2026
100
Score
Across the available record, La Catrina Cocina Mexicana has 13 inspections on file, the first dated 2022. The newest entry in the record is dated Jan 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly eight violations before.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited five times.
That puts the facility ahead of the local pack: the average Ormond Beach restaurant scores 79. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
18
Sep 15, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Insects, Rodents, and Animals Not Present
FL-38
52
Apr 2, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cilantro rice cooked today at 12:30 at 108°f, in warmer 2 hours. Operator moved to stove to reheat.
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to cooler.
03A-03-5
High Priority - Pesticide-emitting strip present in bar area. **Corrected On-Site**
41-24-4
High Priority - Food stored in ice used for drinks. -unopened container of orange juice stored in ice bin. **Corrected On-Site**
08B-56-4
Basic - 1 dead roach on dish machine. **Corrected On-Site**
35A-03-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salsa. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on microwave door handles.
23-24-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
41
Oct 30, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler with with salsa. **Warning** - From follow-up inspection 2024-10-30: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-30: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle. **Warning** - From follow-up inspection 2024-10-30: **Time Extended**
23-24-4
82
Oct 29, 2024
Routine - Food
4 critical violations. 7 minor violations.
View 11 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 cutting lemons with bare hands. **Corrected On-Site** **Warning**
09-01-4
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. -tortilla soup at 48°f in reach in cooler. Hot soup placed in cooler last night. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -tortilla soup at 48°f in reach in cooler. Hot soup placed in cooler last night. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 44°f, cut lettuce 45°f, pico de gallo 44°f in top area of reach in cooler. Operator closed lid and turned down temperature in unit. **Repeat Violation** **Warning**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense pico de gallo. **Repeat Violation** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle. **Warning**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation** **Warning**
14-42-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler with with salsa. **Warning**
05-09-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
Basic - Stored food not covered. -open bag of sugar in dry storage area. Employee placed in storage container. **Corrected On-Site** **Warning**
08B-12-5
39
May 8, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in bar area. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
41-24-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -standing water between tiles by dish machine. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -deep grout lines between tiles. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
36-11-4
70
May 7, 2024
Complaint Full
4 critical violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods in cookline reach in cooler across from flat grill between 53°f and 56°f. Operator stated all foods moved to cooler from walk in cooler 2 hours ago. Operstor moved all tcs foods back to walk in cooler. **Repeat Violation** **Warning**
03A-02-5
High Priority - Pesticide-emitting strip present in bar area. **Warning**
41-24-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
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. **Warning**
22-41-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - All hood filters missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense spinach dip. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles: -microwave handle. **Warning**
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Floor area(s) covered with standing water. -standing water between tiles by dish machine. **Warning**
36-22-4
Basic - Floors not maintained smooth and durable. -deep grout lines between tiles. **Warning**
36-11-4
Basic - In-use tongs stored on oven door handle between uses. **Warning**
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
33
Feb 6, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at cookline at 54°f. Operator added more ice to container to surround pan. Salsa pulled from cooler and put on ice 30 minutes prior. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food, tortillas.
14-31-5
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salsa.
14-01-5
Basic - Buildup of food debris/soil residue on microwave door handle.
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floors not constructed to be easily cleanable, deep grout lines in kitchen.
36-12-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
58
Sep 18, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-09-18: **Time Extended**
14-09-4
95
Sep 15, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken in reach in cooler drawers between 58°f and 60°f. Operator stated in drawers overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken in reach in cooler drawers between 58°f and 60°f. Operator stated in drawers overnight. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler at 63°f. Operator stated cooked and placed in walk in cooler yesterday. See stop sale. **Warning**
01B-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. Chlorine 0ppm **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler at 63°f. Operator stated cooked and placed in walk in cooler yesterday. **Warning**
03D-02-5
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef in walk in cooler. **Warning**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, spinach dip. **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
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. **Repeat Violation** **Warning**
12B-12-5
Basic - Food stored on floor, bag of rice in dry storage area. **Warning**
08B-38-4
33
Jan 17, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
41
Aug 31, 2022
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and raw chicken at 50°f in reach in cooler drawer. Operator stated they moved beef and chicken from walk in cooler into the cooler drawer 1.5 hours ago. Operator moved back to cooler with ice for rapid cooling. **Repeat Violation**
03A-02-5
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. Salsa prepared yesterday at 44°f in walk in cooler.
03D-06-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner hanging on rack with clean utensils, equipment. **Repeat Violation**
41-10-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Intermediate - Drain line from island oasis frozen drink machine draining into hand wash sink. **Repeat Violation**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic bin stored on top of hand wash sink.
31A-09-4
Basic - Bowl or other container with no handle used to dispense salsa in walk in cooler.
14-01-5
Basic - Stored food not covered, container of pepper in dry storage area. **Repeat Violation**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in sour cream.
10-06-5
Basic - Employee backpack and shirt stored with food in dry storage area.
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ceiling leaking in kitchen (not above food prep or food/equipment storage).
36-32-5
33
Frequently Asked Questions
When was La Catrina Cocina Mexicana last inspected?
The most recent health inspection at La Catrina Cocina Mexicana on file is from Jan 14, 2026. The public record contains 13 inspections in total.
What is the most common violation at La Catrina Cocina Mexicana?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at La Catrina Cocina Mexicana.
How does La Catrina Cocina Mexicana compare to other restaurants in Ormond Beach?
La Catrina Cocina Mexicana most recently scored 100 out of 100, which is higher than the Ormond Beach average of 79.
Has La Catrina Cocina Mexicana's inspection record improved over time?
Yes. Recent inspections at La Catrina Cocina Mexicana have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at La Catrina Cocina Mexicana means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Catrina Cocina Mexicana inspected?
Based on the inspection history on file, La Catrina Cocina Mexicana is inspected around four times per year on average.
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