QUESA LOCO
971 W FAIRBANKS AVE, Orlando FL 32804 · 3524088820
Last inspected Feb 23, 2026 · 9 visits since September 2023
OCT 24
APR 25
SEP 25
FEB 26
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice ( cooling overnight in reach in cooler per operator.) (49 F - Cold Holding) operator discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in steam table less than 2 hours 103-110 per employee. Employee turned on steamer for temperature recovery.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp ceviche made two days ago per employee. Operator had employee date mark.
Feb 19, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stand up reach in at entrance to kitchen holding cheese bags; cheese (50F - Cold holding); beef ( per operator 10 mins) (48-50F - Cooling); rolled tacos (48-50F - Cooling) per employee items in reach in less than 4 hours. Operator placed items in another cooler for temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in steam table less than 2 hours 103-110 per employee. Employee turned on steamer for temperature recovery.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp ceviche made two days ago per employee. Operator had employee date mark.
Feb 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic Togo bags with red lettering used to hold food. Operator removed food from bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stand up reach in at entrance to kitchen holding cheese bags; cheese (50F - Cold holding); beef ( per operator 10 mins) (48-50F - Cooling); rolled tacos (48-50F - Cooling) per employee items in reach in less than 4 hours. Operator placed items in another cooler for temperature recovery.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee marked time for horchata.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in steam table less than 2 hours 103-110 per employee. Employee turned on steamer for temperature recovery.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp ceviche made two days ago per employee. Operator had employee date mark.
Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour. Operator had employee remove.
Buildup of food debris/soil residue on equipment door handles. Back of the house reach in coolers.
Open dumpster lid.
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic Togo bags used to hold leafy greens.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler at back of the house.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Front reach in cooler holding cut fruits.
Hole in or other damage to wall. By reach in white freezer.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice ( cooling overnight in reach in cooler per operator.) (49 F - Cold Holding) operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice ( cooling overnight in reach in cooler per operator.) (49 F - Cold Holding) operator discarded
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection.
Bowl or other container with no handle used to dispense food. Plastic Togo cups and multiple bowls in rice, sauces, ceviche. Operator removed all bowls from products and educated staff to use scoops with handles.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature per operator on rolling cart by mop sink.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Single-service articles not stored inverted or protected from contamination. Tin pans in storage area not inverted Operator inverted pans
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty arrived during inspection.
Open dumpster lid. Operator closed lid.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef stored above shrimp in reach in cooler next to the entrance of the kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gasket soiled with food debris in dry storage.
Bowl or other container with no handle used to dispense food. Bowl in bag of rice in dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone,book bag and drink on shelf condiment in ware washing area.
Food stored on floor. Oil on floor next to steam table on cook line. Rice on floor in dry storage.
In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line.
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.