LOLA'S MEXICAN RESTAURANT, CORP
2924 PLEASANT HILL RD, Kissimmee FL 34746 · 561-323-8113
Last inspected Jul 9, 2026 · 13 visits since October 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found.1 live roach in the kitchen, 1 in the dish area on the wall
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024064420 | Aug 13, 2024 | Dec 17, 2024 | $200 |
Inspection history
13 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened Tuesday, per operator. Operator chose to discard.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cook line. Operator replaced.
Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid by ice bin at entrance to bar area. Operator labeled.
Bowl or other container with no handle used to dispense food. Plastic container inside rice bin and small sauce container inside salt bin at dry storage area by ice machine. Operator removed.
Show the remaining 2 findings ▾
Ice scoop handle in contact with ice. Inside both ice bins at bar area. Operator placed upright.
Water leaking from pipe and/or faucet/handle. Hot water does not turn off at handwashing sink at entrance to bar area. When arrived, hot water was turned off and noticed it's because the water does not turn off using handle at sink.
Jan 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish, some items have been removed from original packaging, in reach-in freezer outside of cook line.
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/ Cook has manager certification, expired 3/2025.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self-closing.
Cutting board has cut marks and is no longer cleanable. Several cutting boards on racks with clean dishes by dishmachine.
Exterior door has a gap at the threshold that opens to the outside. Along the bottom of exit door by dishmachine area.
Food stored on floor. Plastic soda bottles at end of bar on floor.
Old labels stuck to food containers after cleaning. Several clean containers on shelving across from dish machine have old labels.
Jan 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dishmachine several times, tested 0ppm. Sanitizer not going through line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish, some items have been removed from original packaging, in reach-in freezer outside of cook line.
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/ Cook has manager certification, expired 3/2025.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self-closing.
Cutting board has cut marks and is no longer cleanable. Several cutting boards on racks with clean dishes by dishmachine.
Exterior door has a gap at the threshold that opens to the outside. Along the bottom of exit door by dishmachine area.
Food stored on floor. Plastic soda bottles at end of bar on floor.
Old labels stuck to food containers after cleaning. Several clean containers on shelving across from dish machine have old labels.
Jan 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 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. Ran dishmachine several times, tested 0ppm. Sanitizer not going through line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish, some items have been removed from original packaging, in reach-in freezer outside of cook line.
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/ Cook has manager certification, expired 3/2025.
Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid at warewashing area has not label.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom door not self-closing.
Cutting board has cut marks and is no longer cleanable. Several cutting boards on racks with clean dishes by dishmachine.
Exterior door has a gap at the threshold that opens to the outside. Along the bottom of exit door by dishmachine area.
Food stored on floor. Plastic soda bottles at end of bar on floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife between marketable doors at top of maketable. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoop in rice, flour, and sugar by dry goods area are in contact with food. Operator fixed.
Old labels stuck to food containers after cleaning. Several clean containers on shelving across from dish machine have old labels.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine
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. Cook provided his and it expired March,2025.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by customer bathrooms.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Old labels stuck to food containers after cleaning. Some clean containers on racks across from dish machine labels not fully removed.
Jul 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Food placed in soiled container/equipment. Observed two raw shell eggs on top of wet wiping cloth, operator removed.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge unable to provide parasite destruction letter or invoice for tilapia used in ceviche.
Raw animal food stored over/not properly separated from ready-to-eat food. In pull out drawer of grill - raw shrimp over leeks.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish in ceviche not marked or specified as raw.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine
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. Provided copy of form and employees signed.
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. Cook provided his and it expired March,2025.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by customer bathrooms.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine. Operator flipped. At bar, forks and spoons not inverted. Employee inverted.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at top of maketable next to salt containers. Employee removed.
In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle handing on handle of oven, employee removed.
Old labels stuck to food containers after cleaning. Some clean containers on racks across from dish machine labels not fully removed.
Time/temperature control for safety food thawed in an improper manner. Frozen chicken and beef thawing in prep sink by dish washing area at room temperature. Operator placed in pan under running water.
Utensils in poor condition. Handle of scoop for ice broken. Operator discarded.
Wet wiping cloth not stored in sanitizing solution between uses. By grill at cookline. Operator removed.
Working containers of food removed from original container not identified by common name. Flour, sugar, and seasoning on cabinets by employee bathroom. Operator labeled.
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood and beef over prepped peppers in reach in freezer. Raw shrimp over ready to eat vegetables in cookline drawers Raw beef over cooked items in reach in cooler in kitchen
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board maketable kitchen Can opener
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs chlorine test strip, has quaternary Operator took a picture
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitchers on top shelf of clean dish rack.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on shelf with beans and rice.
Equipment in poor repair. Several gaskets in kitchen
Light not functioning. Several in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over soft tortillas in reach in cooler in back storage area.
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 3 high priority.
3 High priority8 Intermediate12 Basic
Show 23 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Mop sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood and beef over prepped peppers in reach in freezer. Raw shrimp over ready to eat vegetables in cookline drawers Raw beef over cooked items in reach in cooler in kitchen
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised red snapper on menu, per operator uses whole yellowtail snapper. Operator had employee cross out Red from menu.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board maketable kitchen Can opener
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs chlorine test strip, has quaternary Operator took a picture
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche not cooked with heat.
No paper towels or mechanical hand drying device provided at handwash sink. Bar
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. Emailed copy to operator. Operator filled out
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and shredded chicken in reach in cooler prep area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both restrooms and cookline faucet does not dispense hot water. Employees use restroom in back of kitchen
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom. Ladies room
Bowl or other container with no handle used to dispense food. Cups in dry rice, beans and flour.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitchers on top shelf of clean dish rack.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks on shelf with beans and rice.
Equipment in poor repair. Several gaskets in kitchen
In-use knife/knives stored in cracks between pieces of equipment. Maketable kitchen Operator removed.
In-use tongs stored on equipment door handle between uses. Tongs on oven cookline Operator removed
Light not functioning. Several in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapenos over soft tortillas in reach in cooler in back storage area.
Working containers of food removed from original container not identified by common name. Container of flour.
Aug 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in the dish area
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In the bathroom
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled, can opener
Accumulation of debris inside warewashing machine.
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. 3 packs of tilapia in the reach in cooler.
Employee with no hair restraint while engaging in food preparation. Female engaged in food prep.
Floors not constructed to be easily cleanable. In the kitchen
In-use ice bucket / scoop stored on soiled surface between uses.
Interior of microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning. On clean equipment
Time/temperature control for safety food thawed in an improper manner. Box of chicken placed on counter to thaw
Wet mop not stored in a manner to allow the mop to dry.in the bathroom.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in the dish area
Roach activity present as evidenced by live roaches found.1 live roach in the kitchen, 1 in the dish area on the wall
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In the bathroom
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled, can opener
Accumulation of debris inside warewashing machine.
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. 3 packs of tilapia in the reach in cooler.
Employee with no hair restraint while engaging in food preparation. Female engaged in food prep.
Floors not constructed to be easily cleanable. In the kitchen
Food stored on floor.bag of rice
In-use ice bucket / scoop stored on soiled surface between uses.
Interior of microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning. On clean equipment
Time/temperature control for safety food thawed in an improper manner. Box of chicken placed on counter to thaw
Wet mop not stored in a manner to allow the mop to dry.in the bathroom.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects at bar counter, in soda gun holster. 2- flying insects in washware area.
Nonfood-grade bags used in direct contact with food. Shopping plastic bags used in steam table unit.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked meat in MOTAk reach in cooler
Stop Sale issued due to food not being in a wholesome, sound condition.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 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.
No soap provided at employee bathroom handwash sink.
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.
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. 2- tilapias thawed in ROP packages
Fly sticky tape hanging over food/food preparation area/food-contact equipment, by rear food preparation table..
Insect control device installed over food preparation area. Zapper stored on top of food preparation area food table top.
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
41-10-4 Observed: Toxic substance/chemical improperly stored. Two bottles of unknown chemicals hanging on the clean dish rack **Corrected On-Site** Priority: High Priority
02B-02-5 Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Reference: 3-603.11(A)(B)(C) FC: (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in Paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as 'oysters on the half shell (raw oysters),' 'raw-egg Caesar salad,' and 'hamburgers (can be cooked to order)', or (2) Identification of the animal-derived foods by asterisking them to a footnote that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Priority: Intermediate
22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board, can opener blade. Priority: Intermediate
31A-09-4 Observed: Handwash sink not accessible for employee use at all times. Bowl placed in the sink Priority: Intermediate
53A-08-4 Observed: No list of certified food service managers available at the establishment. Priority: Intermediate
06-01-5 Observed: Time/temperature control for safety food thawed in an improper manner. Observed chicken in pans in the sink sitting in standing water. Priority: Basic
16-46-4 Observed: Old labels stuck to food containers after cleaning. Clean dish rack Priority: Basic
23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in freezer interior Priority: Basic
24-05-4 Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucked placed upright Priority: Basic
36-12-4 Observed: Floors not constructed to be easily cleanable. Throughout the kitchen Priority: Basic
40-06-5 Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag hanging on the clean dish rack Priority: Basic
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority7 Intermediate6 Basic
Show 14 findings ▾
41-10-4 Observed: Toxic substance/chemical improperly stored. Two bottles of unknown chemicals hanging on the clean dish rack **Corrected On-Site** Priority: High Priority
02B-02-5 Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Reference: 3-603.11(A)(B)(C) FC: (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in Paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as 'oysters on the half shell (raw oysters),' 'raw-egg Caesar salad,' and 'hamburgers (can be cooked to order)', or (2) Identification of the animal-derived foods by asterisking them to a footnote that states the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Priority: Intermediate
11-26-1 Observed: 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. Priority: Intermediate
22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board, can opener blade. Priority: Intermediate
31A-09-4 Observed: Handwash sink not accessible for employee use at all times. Bowl placed in the sink Priority: Intermediate
53A-01-7 Observed: Manager or person in charge lacking proof of food manager certification. Priority: Intermediate
53A-08-4 Observed: No list of certified food service managers available at the establishment. Priority: Intermediate
53B-01-5 Observed: 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. Priority: Intermediate
06-01-5 Observed: Time/temperature control for safety food thawed in an improper manner. Observed chicken in pans in the sink sitting in standing water. Priority: Basic
16-46-4 Observed: Old labels stuck to food containers after cleaning. Clean dish rack Priority: Basic
23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in freezer interior Priority: Basic
24-05-4 Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucked placed upright Priority: Basic
36-12-4 Observed: Floors not constructed to be easily cleanable. Throughout the kitchen Priority: Basic
40-06-5 Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag hanging on the clean dish rack Priority: Basic
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.