LA CANTINA COCINA MEXICANA
4085 S RIDGEWOOD AVE, Port Orange FL 32127 · 386-238-9126
Last inspected Jun 1, 2026 · 10 visits since August 2023
JUL 24
JAN 25
AUG 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022057636 | Aug 5, 2022 | May 2, 2023 | $400 |
Inspection history
10 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw shrimp inside walk in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -juan, expired 1/2026
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Nancy, Adriana, Megan, Juan
No handwashing sign provided at a hand sink used by food employees. -men's restroom hand sink
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 15 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground.
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 used for ceviche. Upon asking person in charge to verify process for serving ceviche, employee and manager confirmed/stated that the raw shrimp is placed into citric acid without. -operator arrived during inspection and stated that shrimp used for ceviche is supposed to be fully cooked via boiling water prior to service. Advised operator to train any employees who prepare ceviche to ensure shrimp is cooked to 145F or above, otherwise proof of parasite destruction would be required. -corrected on site, must be in compliance upon next unannounced inspection per Renee pichardo.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Nancy, Adriana, Megan, Juan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -large pot of soup
Building components, attachments or fixtures in poor repair. -hand sink mounted to wall at entrance to back of house has gap on backside where fixture is mounted
Floor soiled/has accumulation of debris. -inside grout near beer cooler
Ice scoop handle in contact with ice.
No functioning mop sink or curbed cleaning facility provided at establishment.
No handwashing sign provided at a hand sink used by food employees. -men's restroom hand sink
No waste receptacle installed at handwash sink provided with disposable towels. -hand sink at entrance to kitchen
Open dumpster lid.
Plumbing system in disrepair. -waste pipe for mop sink
Water leaking from pipe and/or faucet/handle. -leak at handwashing sink faucet near ice machine at entrance to back
Exit door locked. For reporting purposes only. -front door unable to be opened at start of inspection, advised to look into problem causing malfunction. All doors marked with fire exits must remain accessible and unobstructed/unlocked when establishment is operating.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. -cleaning agent next to mechanical slicer in back
Ceiling shows damage or is in disrepair. -dining area
Food container in poor condition. -plastic food container lid cut open for slot. Advised to use materials already constructed for that purpose due to potential physical debris and/or difficulty in cleaning/reusing food container in that condition. -manager discarded
Food not stored at least 6 inches off of the floor. -cases of soda bibs stacked on floor next to ice machine
Ice/beverage machine stored under dripping water line. -behind bar, air conditioning unit condensation, manager removed any affected equipment from area, dining area already restricted from customers
No handwashing sign provided at a hand sink used by food employees. -restroom handsinks
Open dumpster lid.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -next to dish machine, pipe feeding into floor drain pipe
Nonfood-grade containers used for food storage - direct contact with food. -chips
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bin/threaded faucet on wall at end of cookline with green hose connected requires vacuum breaker attachment for backflow prevention
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -juan, francisco, sergio, andres
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bottom section of white plastic splash guard
Bowl or other container with no handle used to dispense food. -portion cup used to dispense bulk food, cook line
Floors not maintained smooth and durable. -under drain boards by dish machine
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -seasonings
Material attached to walls of walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving inside storage room next to 3 compartment sink -exterior/lid of bin used for chips
Standing water in bottom of reach-in-cooler. -cook line cooler
Stored food not covered. -taco bowl shells, on top of ice machine
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -cesar, expired 2023
Bowl or other container with no handle used to dispense food. -bowls, portion cups used to dispense food, left inside container
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses.
No copy of latest inspection report available.
Ripped/worn tin foil used as shelf cover.
other damage to wall.
Jul 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
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. -0-10 ppm chlorine, rechecked multiple times -manager contacted service technicians
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook touched garbage can across from cook line prior to preparing food with same gloves on
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee wearing gloves during handwashing process -Employee rubbed hands together for less than 10-15 seconds while washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 130F, verde sauce 108F, at steam table less than 2 hours per manager, reheated to 165F
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -cesar, expired 2023
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food. -bowls, portion cups used to dispense food, left inside container
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle resting in food
No copy of latest inspection report available.
Ripped/worn tin foil used as shelf cover.
Standing water in bottom of reach-in-cooler. -across from cookline
other damage to wall.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -heated verde salsa 95-105F, sitting above steam table not under temp control, manager reheated to 165F
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. -manager stated some servers without food safety training
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -ribeye steak offered to temperature by request, no consumer advisory posted or on menu. Provided consumer advisory
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -juan lopez, olegario, sergio, manuel, andres
Spray bottle containing toxic substance not labeled. -blue chemical, unlabeled spray bottle near entry
Food not stored at least 6 inches off of the floor. -bags of corn flour inside storage room
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting in dry seasoning bulk containers
Water leaking from pipe and/or faucet/handle. -slow drip from hand sink at end of cook line
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose at end of cook line
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. -bartenders, dish washers, new employees
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Covered waste receptacle not provided in women's bathroom.
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 9 high priority.
9 High priority4 Intermediate3 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -queso cheese 51F in middle, cooked pork 50F, cooked peppers 50-54F, all cooling after morning prep inside walk in cooler not holding any food at 41F or below.
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.
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. 10-25ppm chlorine
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 shrimp, shredded cheese, queso fresco, sour cream, raw beef, raw pork, cooked peppers all 50-52F more than 4 hours inside walk jn cooler not holding any food at 41F, see stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut tomatoes from morning prep 41-47F inside pan on makeline cooler. Manager stated tomatoes cut during morning prep
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut tomatoes 47F in middle after 4 hours from prep.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. verde salsa for enchilada (110-115F - Hot Holding), manager stated less than 1 hour, reheated on grill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose at end of cook line
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -ambient cooling inside deep pans placed on line without keeping in ambient environment allowing for adequate cooling from prep.
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/
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. -bartenders, dish washers, new employees
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Covered waste receptacle not provided in women's bathroom.
Food not stored at least 6 inches off of the floor. -buckets of sauce
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters on far emd of cookline
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.