La Mexicana Restaurant
Last inspected: Feb 9, 2026
64
Score
La Mexicana Restaurant has been inspected eight times since 2023. La Mexicana Restaurant was last inspected on Feb 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
“Carbon dioxide/helium tanks not adequately secured” comes up most often, recorded two times in the inspection record.
Restaurants in Kissimmee average 78, so La Mexicana Restaurant trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
64
Sep 29, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
50
Apr 7, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink. At the bar and at the handwashing sink at kitchen entrance. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled on cooks line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with cart on cooks line. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue , yellow and green substance without labels at Dishmachine. Per operator the items are glass cleaner, degreaser and bleach. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks next to triple door reach-in freezer not secured. **Repeat Violation**
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink at the bar.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Both reach-in coolers on the cooks line with standing water. **Corrected On-Site**
29-49-6
58
Sep 10, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Barbados 50 f cooled overnight. Stop dale issued. Manager discarded product.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
03D-02-5
Basic - Working containers of food removed from original container not identified by common name.bulk container at cook line.
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. One red cartridge by bag n box tower,
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones at prep table.
40-06-5
Basic - Equipment in poor repair. 3 door upright freezer with ripped gasket.
14-11-5
61
Feb 12, 2024
Routine - Food
1 critical violation. 9 minor violations.
View 10 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab has been called. **Corrective Action Taken**
22-41-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Equipment in poor repair. Gaskets on several doors in poor repair.
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping, has on several bracelets.
13-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Several starting to get grooved and stained.
14-09-4
Basic - Ripped/worn tin foil used as shelf cover. Shell under prep table and shelves over prep tables.
14-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed, stickered avacadoes on cookline.
08B-17-4
Basic - Old labels stuck to food containers after cleaning. Lexan pans and metal pans
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets several gaskets.
23-03-4
55
Oct 10, 2023
Routine - Food
No violations found.
100
Aug 7, 2023
Routine - Food
3 critical violations. 7 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans at 48f, advised rapid chill. **Warning**
03A-02-5
High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp no proof. **Warning**
01D-05-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
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. **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips for 3 bin sink. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar sink. **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has added a cooler at reception area where they are dispensing tres leches, flan etc. dessert cooler not on plans and no hand washing at that area. **Warning**
51-16-7
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
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. **Warning**
53B-13-5
Basic - Current Hotel and Restaurant license not displayed. Expired license posted, facility is current. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Bar area reach in cooler. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various desserts at front reception area. **Warning**
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar handwash sink. **Warning**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Towels under glassware at dishwasher in bar. **Warning**
14-47-4
Basic - Sanitizing solution not maintained clean. Floating lettuce and black specks. **Warning**
16-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. **Warning**
29-19-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados with cheese, lettuce and pico. **Warning**
08B-17-4
Basic - Waste line missing at soda gun holster. Several areas in bar. **Warning**
29-17-4
19
Feb 17, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was La Mexicana Restaurant last inspected?
The most recent health inspection at La Mexicana Restaurant on file is from Feb 9, 2026. The public record contains eight inspections in total.
What is the most common violation at La Mexicana Restaurant?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited two times, more than any other issue at La Mexicana Restaurant.
How does La Mexicana Restaurant compare to other restaurants in Kissimmee?
La Mexicana Restaurant most recently scored 64 out of 100, which is lower than the Kissimmee average of 78.
Has La Mexicana Restaurant's inspection record improved over time?
No. Recent inspections at La Mexicana Restaurant have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Mexicana Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Mexicana Restaurant inspected?
Based on the inspection history on file, La Mexicana Restaurant is inspected around three times per year on average.
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