MI CASA HOTELS
9350 TURKEY LAKE RD, Orlando FL 32819
Last inspected May 20, 2025 · 3 visits since February 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pizza sauce 44F, less than 4 hours per manager.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Equipment in poor repair./kitchen reach in freezer gasket torn.
No conspicuously located ambient air temperature thermometer in holding unit. Kitchen reach in cooler. Front counter reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues./all reach in coolers and freezers interior soiled.
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./uncooked burger patties stored over pizza, kitchen reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham 52F, pre cooked chicken 53F, home made Mac and cheese 55F/cold holding in refrigerator overnight. Cut tomatoes 47F/cold holding at front counter cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 52F, pre cooked chicken 53F, home made Mac and cheese 55F/cold holding in refrigerator overnight. Cut tomatoes 47F/cold holding at front counter cooler overnight.
Toxic substance/chemical improperly stored./two bottles of oven cleaner hanging on food rack facing the condiments/
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./ham, pre cooked chicken.
Handwash sink not accessible for employee use at all times./cleaning products and plastic cups inside hand sink/front counter next to 3 compartment sink/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./both chlorine and quart sanitizer are available but no test strips provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./Mac and cheese.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./only employee training certificate expired 4/2025.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./personal items includes charger, medicines on food preparation area.
Equipment in poor repair./kitchen reach in freezer gasket torn.
Floor soiled/has accumulation of debris./through the kitchen.
In-use ice scoop stored on soiled surface between uses./scoop on dirty surface.
No conspicuously located ambient air temperature thermometer in holding unit. Kitchen reach in cooler. Front counter reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deep fryer both sides with grease build up. Cook line light bulb shield with grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues./all reach in coolers and freezers interior soiled.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pizza sauce 44F, less than 4 hours per manager.
Handwash sink used for purposes other than handwashing./front line hand sink stored with towels and cook line hand sink stored with plastic containers.
Wiping cloth/towel used under cutting board.
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.