LA MEXICANA RESTAURANT
2160 W COLUMBIA AVE, Kissimmee FL 34741 · 407-343-5650
Last inspected Aug 3, 2026 · 8 visits since August 2023
SEP 24
APR 25
SEP 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Equipment and utensils not properly air-dried - wet nesting. Several pans on dry storage shelf not properly dried.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled on reach-in coolers on cooks line. -Vents soiled in walk-in cooler.
Standing water in bottom of reach-in-cooler. Two coolers on cooks line.
Working containers of food removed from original container not identified by common name. Sugar and cinnamon sugar bulk container unlabeled.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle containing Chlorine no label at dish machine.
Buildup of food debris/soil residue on equipment door handles. Reach-in cooler doors soiled.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Advised operator to use triple sink until machine has been serviced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and several cups throughout the establishment. Operator relocated to locker.
Food stored on floor. Cooking oil stored on floor on cooks line and in hallway.
Grease receptacle lid open, broken, or missing. Lid open.
Stored food not covered. Several pans in reach-in cooler with food uncovered.
Working containers of food removed from original container not identified by common name. Salt bulk container no label.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser in bar soiled with black substance. Operator cleaned
Handwash sink not accessible for employee use at all times. Handwashing sink in ware washing area blocked by dishes.
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. Two new hired not informed of their reporting responsibilities. Filled form during inspection.
Spray bottle containing toxic substance not labeled. Spray bottles containing blue, yellow and purple substance not labeled in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Two tanks not secured at drink storage area at back of kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chemical dish machine at bar not sanitizing.
Grease receptacle lid open, broken, or missing.
No conspicuously located ambient air temperature thermometer in holding unit. In all reach in coolers without thermometer data plate.
Open dumpster lid.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards soiled on cooks line.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with cart on cooks line.
No soap provided at handwash sink. At the bar and at the handwashing sink at kitchen entrance.
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.
Carbon dioxide/helium tanks not adequately secured. Three tanks next to triple door reach-in freezer not secured.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink at the bar.
Standing water in bottom of reach-in-cooler. Both reach-in coolers on the cooks line with standing water.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
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.
Carbon dioxide/helium tanks not adequately secured. One red cartridge by bag n box tower,
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.
Equipment in poor repair. 3 door upright freezer with ripped gasket.
Working containers of food removed from original container not identified by common name.bulk container at cook line.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab has been called.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Several starting to get grooved and stained.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping, has on several bracelets.
Equipment in poor repair. Gaskets on several doors in poor repair.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets several gaskets.
Old labels stuck to food containers after cleaning. Lexan pans and metal pans
Ripped/worn tin foil used as shelf cover. Shell under prep table and shelves over prep tables.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed, stickered avacadoes on cookline.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority7 Intermediate10 Basic
Show 20 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans at 48f, advised rapid chill.
Clam/mussel/oyster tags not marked with last date served.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Bar sink.
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.
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.
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.
Current Hotel and Restaurant license not displayed. Expired license posted, facility is current.
Cutting board has cut marks and is no longer cleanable. Bar area reach in cooler.
Equipment and utensils not properly air-dried - wet nesting.
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.
No handwashing sign provided at a hand sink used by food employees. Bar handwash sink.
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.
Sanitizing solution not maintained clean. Floating lettuce and black specks.
Standing water in floor drain/floor drain draining very slowly.
Unwashed fruits/vegetables stored with ready-to-eat food. Avacados with cheese, lettuce and pico.
Waste line missing at soda gun holster. Several areas in bar.
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.