MI CASA TEQUILA TAQUERIA
9939 UNIVERSAL BLVD, Orlando FL 32819 · 407 996 9939
Last inspected Jun 10, 2026 · 6 visits since October 2023
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale./raw marinated steak 44F to 54F overnight in cook line reach in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shrimp,45 f,octopus,51 f held less than four hours transferred to reach in freezer for a quick chill. After.5 hour,shrimp,32 f,octopus,37 f
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Interior of island oasis machine is soiled at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking is soiled by the three comp sink area.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Drink stirrer in 64F water/bar.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw grouper stored over banana leaves, reach in cooler/
Handwash sink used for purposes other than handwashing./dish room hand sink used as dump sink/ice and straws inside hand wash sink/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored with sauces at the bar/removed immediately/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch on left wrist while cooking and preparing food/removed immediately/
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling tile missing./above ice machine.
Equipment and utensils not properly air-dried - wet nesting.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board.
No soap provided at handwash sink./bar.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./a pan of raw chicken over sauces, walk in cooler/
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale./raw marinated steak 44F to 54F overnight in cook line reach in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours./raw marinated steak 44F to 54F ambient cooling overnight in cook line reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked beans 108F to 118F, hot holding in hot box for about 2 hours/reheated to 165F/
Food-contact surface soiled with food debris, mold-like substance or slime./all white cutting boards on cook line soiled.
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.