LA CATRINA COCINA MEXICANA
500 W GRANADA BLVD STE 1, Ormond Beach FL 32174 · 386 315 3438
Last inspected Jul 24, 2026 · 13 visits since September 2023
OCT 24
APR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
1 Live, small flying insects found in dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
1 Live, small flying insects found in dry storage area.
Jul 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
1 Live, small flying insects found in dry storage area.
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. Cookline reach in cooler: sour cream 68°f, shredded lettuce 69°f, shredded cheese 69°f, chopped tomato 68°f, raw chicken 64°f, chicken tenders 65°f. All items in cooler overnight. salsa at 54°f and tortilla soup at 55°f in small cooler across from soda fountain. All items in cooler overnight. salsa at 54°f and tortilla soup at 55°f in small cooler across from soda fountain. All items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline reach in cooler: sour cream 68°f, shredded lettuce 69°f, shredded cheese 69°f, chopped tomato 68°f, raw chicken 64°f, chicken tenders 65°f. All items in cooler overnight. -salsa at 54°f and tortilla soup at 55°f in small cooler across from soda fountain. All items in cooler overnight.
No soap provided at handwash sink.
Spray bottle containing toxic substance not labeled.
Stored food not covered. -spices in dry storage area.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority3 Intermediate7 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -enchilada sauce at 49°f and burrito sauce at 46°f. Both sauces were cooked snd placed in walk in cooler yesterday.
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. -enchilada sauce at 49°f and burrito sauce at 46°f. Both sauces were cooked snd placed in walk in cooler yesterday.
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled soiled equipment and then changed gloves without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -wrapped portions of chicken and beef stored in the same container.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw beef stored over raw fish in the reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef in prep sink at 54°f. Out of cooler 3 hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm.
No paper towels or mechanical hand drying device provided at handwash sink in restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite is not properly date marked. Operator stated items marked 01/13 were prepared on 01/12.
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. -souffle cup used to dispense sauce in reach in cooler.
Carbon dioxide tanks not adequately secured.
Covered waste receptacle not provided in unisex bathroom.
Cutting board has cut marks and is no longer cleanable. -cutting board in bar area.
No handwashing sign provided at a hand sink used by food employees. -restroom.
Stored food not covered. -tamales, black beans and soup in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing at room tempersture.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Pesticide-emitting strip present in food prep area.
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense pineapple sauce.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Food stored in ice used for drinks. -unopened container of orange juice stored in ice bin.
Pesticide-emitting strip present in bar area.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cilantro rice cooked today at 12:30 at 108°f, in warmer 2 hours. Operator moved to stove to reheat.
1 dead roach on dish machine.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salsa.
Buildup of food debris/soil residue on microwave door handles.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit.
Standing water in bottom of reach-in-cooler.
Oct 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. -microwave door handle.
Cutting board has cut marks and is no longer cleanable.
Hood filter missing from automatic fire suppression/exhaust system.
No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler with with salsa.
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -tortilla soup at 48°f in reach in cooler. Hot soup placed in cooler last night.
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. -tortilla soup at 48°f in reach in cooler. Hot soup placed in cooler last night.
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 cutting lemons with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 44°f, cut lettuce 45°f, pico de gallo 44°f in top area of reach in cooler. Operator closed lid and turned down temperature in unit.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense pico de gallo.
Buildup of food debris/soil residue on equipment door handles. -microwave door handle.
Cutting board has cut marks and is no longer cleanable.
Hood filter missing from automatic fire suppression/exhaust system.
No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler with with salsa.
Standing water in bottom of reach-in-cooler.
Stored food not covered. -open bag of sugar in dry storage area. Employee placed in storage container.
May 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Pesticide-emitting strip present in bar area.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. -standing water between tiles by dish machine.
Floors not maintained smooth and durable. -deep grout lines between tiles.
May 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority0 Intermediate10 Basic
Show 14 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.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Pesticide-emitting strip present in bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods in cookline reach in cooler across from flat grill between 53°f and 56°f. Operator stated all foods moved to cooler from walk in cooler 2 hours ago. Operstor moved all tcs foods back to walk in cooler.
Accumulation of debris on exterior of warewashing machine.
All hood filters missing from automatic fire suppression/exhaust system.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense spinach dip.
Buildup of food debris/soil residue on equipment door handles: -microwave handle.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. -standing water between tiles by dish machine.
Floors not maintained smooth and durable. -deep grout lines between tiles.
In-use tongs stored on oven door handle between uses.
Interior of microwave has accumulation of black substance/grease/food debris.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food, tortillas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at cookline at 54°f. Operator added more ice to container to surround pan. Salsa pulled from cooler and put on ice 30 minutes prior.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense salsa.
Buildup of food debris/soil residue on microwave door handle.
Covered waste receptacle not provided in women's bathroom.
Floors not constructed to be easily cleanable, deep grout lines in kitchen.
Interior of microwave has accumulation of black substance/grease/food debris.
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable.
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler at 63°f. Operator stated cooked and placed in walk in cooler yesterday.
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. Chlorine 0ppm
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 beef and chicken in reach in cooler drawers between 58°f and 60°f. Operator stated in drawers overnight. -Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler at 63°f. Operator stated cooked and placed in walk in cooler yesterday. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef and chicken in reach in cooler drawers between 58°f and 60°f. Operator stated in drawers overnight.
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.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked beef in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, spinach dip.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food stored on floor, bag of rice in dry storage area.
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.