Mi Casa Tequila Taqueria

9939 Universal Blvd, Orlando, FL 32819

Mexican / Latin

Last inspected: Dec 16, 2025

Score

Low Risk

Public records show seven inspections at Mi Casa Tequila Taqueria stretching back to 2022. The most recent visit was on Dec 16, 2025. Low risk means the most recent visit produced few or no significant findings.

Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to three violations per visit.

When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.

Restaurants in Orlando average 79, so Mi Casa Tequila Taqueria is doing better than most peers. The file should reassure diners considering a visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 16, 2025

Routine - Food

1 minor violation.

View 1 violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Drink stirrer in 64F water/bar.

10-07-4

May 2, 2025

Routine - Food

1 critical violation. 1 major violation. 3 minor violations.

View 5 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw grouper stored over banana leaves, reach in cooler/ **Corrected On-Site**

08A-05-6

Intermediate - Handwash sink used for purposes other than handwashing./dish room hand sink used as dump sink/ice and straws inside hand wash sink/ **Corrected On-Site**

31A-11-4

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch on left wrist while cooking and preparing food/removed immediately/ **Corrected On-Site**

13-07-4

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

42-01-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored with sauces at the bar/removed immediately/ **Corrected On-Site**

40-06-5

Dec 3, 2024

Routine - Food

2 minor violations.

View 2 violations

Lighting Adequate; Required Shields in Place

FL-36

Warewashing Facilities Maintained and Used

FL-24

Apr 23, 2024

Routine - Food

2 major violations.

View 2 violations

Intermediate - No soap provided at handwash sink./bar.

31B-03-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board. **Repeat Violation**

22-02-4

Oct 2, 2023

Routine - Food

4 critical violations. 1 major violation.

View 5 violations

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale./raw marinated steak 44F to 54F overnight in cook line reach in cooler.

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./raw marinated steak 44F to 54F ambient cooling overnight in cook line reach in cooler.

03D-06-5

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked beans 108F to 118F, hot holding in hot box for about 2 hours/reheated to 165F/ **Corrected On-Site**

03B-01-6

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./a pan of raw chicken over sauces, walk in cooler/ **Corrected On-Site**

08A-05-6

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line soiled.

22-02-4

May 9, 2023

Routine - Food

1 critical violation. 4 major violations. 2 minor violations.

View 7 violations

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./raw bay scallops served in ceviche style/parasite letter received. **Corrected On-Site**

01D-01-5

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./reduced oxygen packaged for cooked chicken wings, sauces and other cooked vegetables.

03G-50-1

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/two manager showed up in the middle of the inspection. **Corrected On-Site**

53A-05-6

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/ **Corrected On-Site**

31B-02-4

Intermediate - No soap provided at handwash sink. Cook line hand sink. Bar hand sink. **Corrected On-Site**

31B-03-4

Basic - Ice buildup in reach-in freezer.

14-69-4

Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink/ **Corrected On-Site**

31B-04-4

Dec 5, 2022

Routine - Food

1 critical violation. 4 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked peppers and onions 108F, melted butter 86F/both less than 4 hours/melted butter reheated to 200F/

03B-01-6

Basic - Employee personal food not properly identified and segregated from food to be served to the public./reach in cooler bottom shelf/ **Corrected On-Site**

08B-49-4

Basic - Equipment and utensils not properly air-dried - wet nesting.

24-08-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./utensils on cook line 82F, heated to 140F. **Corrected On-Site**

10-07-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezer gasket soiled.

23-03-4

Show all 7 inspections Show less

Frequently Asked Questions

When was Mi Casa Tequila Taqueria last inspected?

The most recent health inspection at Mi Casa Tequila Taqueria on file is from Dec 16, 2025. The public record contains seven inspections in total.

What is the most common violation at Mi Casa Tequila Taqueria?

Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Mi Casa Tequila Taqueria.

How does Mi Casa Tequila Taqueria compare to other restaurants in Orlando?

Mi Casa Tequila Taqueria most recently scored 95 out of 100, which is higher than the Orlando average of 79.

Has Mi Casa Tequila Taqueria's inspection record improved over time?

Yes. Recent inspections at Mi Casa Tequila Taqueria have averaged around three violations per visit, down from roughly five earlier in the record.

What does a low risk rating mean?

A low risk rating at Mi Casa Tequila Taqueria 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 Mi Casa Tequila Taqueria inspected?

Based on the inspection history on file, Mi Casa Tequila Taqueria is inspected around two times per year on average.

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