FRUTA MIX MEXICAN KITCHEN
15493 STONEYBROOK W PKWY STE 120, Winter Garden FL 34787 · 321-303-0167
Last inspected Apr 16, 2026 · 9 visits since December 2023
MAY 24
NOV 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Birria,52 f,cooling from last night.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019050245 | Jul 31, 2019 | Jan 24, 2020 | $160 |
Inspection history
9 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate14 Basic
What the inspector wrote — 24 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm.Afterwards,100 ppm.
Nonfood-grade bags used in direct contact with food.Beef in walk in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored next to raw chicken in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.
Show the remaining 20 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Green sauce,47 f,garlic and oil,46 f held less than four hours place in ice for a quick chill.Afterwards,garlic and oil,42 f,green sauce,42 f.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment Ice scoop holder is soiled. Iced tea holder is soiled. Interior of sprayer hose is soiled. Interior of fryer vat has a residue build up.
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/Elvira V.
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.
Spray bottle containing toxic substance not labeled. Glass cleaner.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.Cooked rice.
Broken lid on the corn flour in kitchen.
Carbon dioxide/helium tanks not adequately secured.
Ceiling is soiled by the dishwashing area.
Clean bowls not stored inverted or in a protected manner.Servers station.
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.
Hole in or other damage to wall.Entrance of kitchen.
Ice buildup in walk-in freezer.
In-use utensil stored in sanitizer between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets have a residue build up.
Reach in cooler shelves with rust that has pitted the surface.
Reach-in cooler interior have accumulation of soil residues.Bar reach in cooler.
Unwashed cilantro stored over ready-to-eat chicken in walk in cooler.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Birria,52 f cooling from last night..Stop Sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw fish in walk in cooler. Raw chicken stored over raw shrimp in reach in cooler at cooks line.Corrected On-SiteCorrected On-Site**
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Flan dated 11/8/25.Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Birria,52 f,cooling from last night.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Birria was covered while cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Lime build up on the iced tea nozzles. Iced tea holder is soiled.
Handwash sink used for purposes other than handwashing.Cup in handwashing sink.
Accumulation of black mold-like substance in the interior of the ice machine
Avocados not washed prior to preparation.
Ceiling tile is soiled by dishwashing area.
Clean bowls not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Small cutting boards.
Food stored on floor.Oil in storage area.
Working containers of food removed from original container not identified by common name.Sugar is not labeled.
Jun 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Can opener is soiled.
Manager or person in charge lacking proof of food manager certification.Luis Viejas.
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/
Accumulation of substance in the interior of the ice machine.
Floor tiles missing and/or in disrepair.Cracked tiles and broken cove molding throughout the establishment.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
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 is cooking the tortilla and then touching the cooked tortilla with bare hands.Temperature of tortilla is 124 degrees f.
Nonfood-grade bag used for food storage - direct contact with food.Bread in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cheese in white upright freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream,46 f,guacamole,47 f,corn,45 f,chicken tender,46 f held less than four hour transferred to walk-in freezer for a quick chill.After.5 hour,sour cream,40 f,guacamole,39 f,corn,41 f,chicken tender,38 f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Can opener is soiled.
Manager or person in charge lacking proof of food manager certification.Luis Viejas.
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/
Accumulation of debris on exterior of warewashing machine.
Accumulation of substance in the interior of the ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Ladies restroom at front line area by bar.
Bowl or other container with no handle used to dispense food.Cheese at cooks line reach in cooler.
Floor tiles missing and/or in disrepair.Cracked tiles and broken cove molding throughout the establishment.
Food not stored at least 6 inches off of the floor.Oil in storage area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield at cooks line.
No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build on side of grill. Walk in cooler gaskets are soiled. Caulking is soiled by the dishwashing area. Ceiling is soiled at the cooks line.
Unwashed cactus stored with ready-to-eat soup in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from previous day. Corn salad (64F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from previous day. Corn salad (64F - Cold Holding)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in prep area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 male employees in the kitchen wearing necklace
Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack
Food stored on floor. Buckets of sauces in reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. In white freezer in the kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 101F. Manager removed water.
No handwashing sign provided at a hand sink used by food employees. In men's restroom next to the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. White reach in freezer in the kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Employee touched hair and then touched clean knife without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over churros in upright freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of raw chicken stored over raw shrimp in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef,47 f,cheese 46 f held less than four hours transferred to walk in freezer for a quick chill. After.5 hour,beef,36 f,cheese,37 f.Operator provided invoice for a new reach in cooler to be delivered today.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Island oasis nozzle is soiled. Cutting boards are stained throughout the establishment.
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/Luis Viejas.
No paper towels or mechanical hand drying device provided at handwash sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Beef stew in walk in cooler.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is soiled with dust in the kitchen. Gaskets are soiled at walk in cooler door.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of front door.
Stored food not covered.Prepped onions in walk in cooler.
Walk-in cooler shelves,dry storage shelves and under prep table with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name.Salt in kitchen.
Feb 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Afterwards,100 ppm.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cheese,92 f held less than four hours.Operator is reheating on stove.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of chicken stored over salmon in reach in cooler at cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,36 f.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Chlorine,over 200 ppm.Afterwards,100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained throughout the establishment. Iced tea basket is soiled.
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/Luis Villegas.
Clean bowls not stored inverted or in a protected manner.Assembly station.
Stored food not covered.Onions in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area.
Working containers of food removed from original container not identified by common name.Flour is not labeled in kitchen.
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Afterwards,100 ppm.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cheese,92 f held less than four hours.Operator is reheating on stove.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of chicken stored over salmon in reach in cooler at cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,36 f.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Chlorine,over 200 ppm.Afterwards,100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained throughout the establishment. Iced tea basket is soiled.
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/Luis Villegas.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean bowls not stored inverted or in a protected manner.Assembly station.
Stored food not covered.Onions in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area.
Working containers of food removed from original container not identified by common name.Flour is not labeled in kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.