La Mexicana #7 Restaurant
Last inspected: Mar 16, 2026
78
Score
Public records show 15 inspections at La Mexicana #7 Restaurant stretching back to 2022. La Mexicana #7 Restaurant was last inspected on Mar 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “exterior door has a gap at the threshold that opens”, which has been cited four times.
That falls roughly in the middle of the pack for Sanford restaurants. The full picture is one of consistent compliance.
15
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - salsa cooler **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - below triple sink - at employee restroom **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall/ceiling. - at employee restroom **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Stored food not covered. - fried tortilla shells at bottom shelf **Warning** - From follow-up inspection 2026-03-16: **Time Extended**
08B-12-5
78
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Sep 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended** - From follow-up inspection 2025-09-29: **Time Extended**
36-37-5
95
Aug 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 1 CFM expired 5/18/25 Unable to locate other CFM **Warning** - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**
53A-07-6
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2025-07-31: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**
35B-03-4
82
Jul 31, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Jul 29, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - shrimp soup date marked 7/27 (51f-54fF - Cooling) - shredded pollo (53f-65f - Cooling) **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Red salsa employee states prepared on 7/27 **Warning**
03A-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.
01B-36-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - bar dishwasher (Chlorine 0ppm) **Warning**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at bar used to drain mop head **Corrected On-Site**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 1 CFM expired 5/18/25 Unable to locate other CFM **Warning**
53A-07-6
Basic - Standing water in bottom of reach-in-cooler. - bar cooler
29-49-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
36-37-5
Basic - Cove molding at floor/wall juncture broken/missing. - near triple sink
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Hole in or other damage to wall. - near hand wash sink at kitchen
36-24-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
32
Feb 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Feb 20, 2025
Routine - Food
2 critical violations. 3 minor violations.
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 41 degrees Fahrenheit within 6 hours. - salsa held (49f-56fF - Cooling); - tomato chili (50f-53fF - Cooling); - queso (52f-56fF - Cooling) Chef states all made last night. Discussed proper cooling method. Provided cooling in Spanish handout **Warning** - From follow-up inspection 2025-02-20: Birria sauce 55f Green salsa 45f Salsa red 48f Salsa Ranchero 50f Birria 61f Salsa verde 53f Salsa Picante 50f Sopa Marisco 53f Salsa Picante 51f **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over washed avocado at cookline cooler - raw beef over cooked shredded chicken at upright cooler - From follow-up inspection 2025-02-20: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic portion cups no handle used to scoop salsa - From follow-up inspection 2025-02-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch - From follow-up inspection 2025-02-20: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - near triple sink at bar area - From follow-up inspection 2025-02-20: **Time Extended**
36-17-5
64
Feb 19, 2025
Routine - Food
5 critical violations. 12 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef at cookline cooler
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - battered, cooked Chile relleno datemarked 2/04 - ajo-mohdo datemarked 2/06 - salsa chipotle datemarked 2/10 Chef states all made last Thursday. Chef states old labels not removed.
02C-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - salsa held (49f-56fF - Cooling); - tomato chili (50f-53fF - Cooling); - queso (52f-56fF - Cooling) Chef states all made last night. Discussed proper cooling method. Provided cooling in Spanish handout **Warning**
03D-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chemical buckets storing: - birria sauce - red sauce - green sauce
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over washed avocado at cookline cooler - raw beef over cooked shredded chicken at upright cooler
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. - plastic portion cups no handle used to scoop salsa
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine (Chlorine 0ppm) - bottle of sanitizer empty. Manager replaced. Final read 50ppm
16-55-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch
13-07-4
Basic - Floor area(s) covered with standing water. - near upright coolers
36-22-4
Basic - Floor tiles missing and/or in disrepair. - near triple sink at bar area
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles and knives
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - upright cooler fan covers soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
26
Sep 23, 2024
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOK LINE: - tomato (46F - Cold Holding); - shredded cheese (46F - Cold Holding)
03A-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. - bar dish machine (Chlorine 0ppm). Manager changed bottle of sanitizer. Final reading 50ppm **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. - chicken broth stored in bucket labeled dish detergent. See stop sale
14-15-4
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 to operator
11-27-4
Basic - Bowl or other container with no handle used to dispense food. - styrofoam cup used to scoop salsa
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler handles soiled
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
36-37-5
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. - tilapia
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. - missing at triple sink
36-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook employee wearing watch
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Floor area(s) covered with standing water. - below reach in coolers
36-22-4
Basic - No Heimlich maneuver/choking sign posted. - provided to operator
51-13-4
Basic - Outer openings not protected with self-closing doors. - self closing device broken
35B-03-4
35
Mar 18, 2024
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
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. **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Missing seat, **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
32-05-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are not cleanable **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. At the 3 compartment sink **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -at the 3 compartment sink -walk way to the back door-missing tiles and missing grout **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White line freezer **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Warning** - From follow-up inspection 2024-03-18: **Time Extended**
35B-03-4
52
Mar 11, 2024
Routine - Food
5 critical violations. 2 major violations. 17 minor violations.
View 24 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee failed to sanitize a stock pot **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked chicken, glass door cooler **Warning**
08A-05-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Operator reheats food from previous day in the hot wells at the inspection, the operator states that the hot well s were set up at 9:00 inspection time is 11:00. Water temperatures in the wells is 142° - operator removed the hot food from the well and placed on the range/ flat top to recover the product **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-16-4
High Priority - Employee washed hands with no soap. **Warning**
12A-20-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Hand sink in the employee restrooms has no running water -hand sink at the bar has no water **Warning**
31A-04-4
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. **Warning**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. At the 3 compartment sink **Warning**
36-03-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee eating in a food preparation or other restricted area. On the shelf over the salsa cooler **Warning**
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. -at the 3 compartment sink -walk way to the back door-missing tiles and missing grout **Warning**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White line freezer **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash area **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. **Warning**
35B-03-4
Basic - Single-service articles improperly stored. Stored on the floor **Warning**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados **Warning**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle not labeled water **Warning**
02D-01-5
Basic - Bathroom facility in disrepair. Missing seat, **Warning**
32-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in the salt container **Warning**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles are not cleanable **Warning**
36-37-5
17
Dec 7, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with supplies
40-06-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer build up
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados with prepped items in the make coolers **Corrected On-Site**
08B-17-4
70
Apr 10, 2023
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
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. Provide a form to lamexicanasanford@gmail.com
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make cooler
22-02-4
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 a form to lamexicanasanford@gmail.com
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, cut tomatoes, sauces not dated
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Sauce container in the true cooler has a cup with no lid
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. -sm make cooler is down(not in use)
14-11-5
Basic - Floor area(s) covered with standing water. At the ATOSA cooler on the line
36-22-4
Basic - Food stored on floor. Water bottles
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior/top of the Vulcan chip holder
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door propped open
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.over the glass door cooler on the line and above the ceiling tile and vents
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the mop bucket
42-01-4
39
Dec 27, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Toilet will not flush, handle not connected - From follow-up inspection 2022-12-27: **Time Extended**
32-05-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door not self closing - From follow-up inspection 2022-12-27: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. One burner to the hot well is not operating -gasket to the line m3 make cooler is ripped - From follow-up inspection 2022-12-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Door is propped open - From follow-up inspection 2022-12-27: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Spray wond at the 3 compartment sink leaks - From follow-up inspection 2022-12-27: **Time Extended**
29-11-4
78
Frequently Asked Questions
When was La Mexicana #7 Restaurant last inspected?
The most recent health inspection at La Mexicana #7 Restaurant on file is from Mar 16, 2026. The public record contains 15 inspections in total.
What is the most common violation at La Mexicana #7 Restaurant?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited four times, more than any other issue at La Mexicana #7 Restaurant.
How does La Mexicana #7 Restaurant compare to other restaurants in Sanford?
La Mexicana #7 Restaurant most recently scored 78 out of 100, which is about the same as the Sanford average of 77.
Has La Mexicana #7 Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at La Mexicana #7 Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Mexicana #7 Restaurant 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 Mexicana #7 Restaurant inspected?
Based on the inspection history on file, La Mexicana #7 Restaurant is inspected around five times per year on average.
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