VIDA COCINA & TEQUILA
275 W STATE RD 436, Altamonte Springs FL 32714 · 321-356-3587
Last inspected Apr 20, 2026 · 11 visits since December 2023
JUN 24
DEC 24
MAY 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 small flying insects on windows behind bar, 2 small flying insects on windows in dining room, 1 small flying insect in storage area of kitchen near back door. No flies observed on food or food contact surfaces.
★ 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--2024045456 | Jun 3, 2024 | Jan 14, 2025 | $200 |
Inspection history
11 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salmon, tuna (47F - Cold Holding) less than 4 hours. Cooler opened for cleaning and stocking. Recheck salmon 42, tuna 43
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -over easy eggs on lunch and brunch menu, sunny side up eggs on brunch menu, Mexico mi Amor on sushi menu not marked as undercooked or lead to consumer advisory. Operator had electronic menus corrected.
No soap provided at handwash sink. -bar hand wash sink by front door.
Employee personal food not properly identified and segregated from food to be served to the public. -employee food in wait station reach in cooler above beverages to be served to the public. Employee relocated.
Show the remaining 3 findings ▾
Ice scoop handle in contact with ice. -bar.
No conspicuously located ambient air temperature thermometer in holding unit. -in sushi cooler.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. -air curtain at open garage door not turned on at window facing east. Food prep occurring in facility. Operator turned on during inspection.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2025Warning 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans and refried beans at 50F per operator in walk in cooler overnight
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans and refried beans at 50F per operator in walk in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken, steak and shrimp 46F. Per operator less than 4 hours. Recommended operator to move to a different cooler for temperature recovery
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at prep station
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection
Bowl or other container with no handle used to dispense food. Small plastic cup in seasoning container in dry storage
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Low boy internal temperature 46F at cook line
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. Salmon in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler at sushi station. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of food at dry storage. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at server station
Standing water in bottom of reach-in-cooler. Reach in cooler next to griddle
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm quaternary. Operator added more solution 300ppm quaternary
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. -strainers in hand wash sink at bar. Employee removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -facility using sushi rice. Discussed options with kitchen staff, provided printed copy of Time Plan.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open cup of coffee above cook line cooler. Employee removed.
Food stored on floor. -case of food on floor in walk-in freezer not from todays delivery.
In-use knife/knives stored in cracks between pieces of equipment. -green handled knife on cook line. Removed.
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Live, small flying insects found. -3 small flying insects on inside of bar windows.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over empanadas in walk-in cooler, raw chorizo over limes. Items relocated.
Handwash sink not accessible for employee use at all times. -strainers in hand wash sink at bar. Employee removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -facility has QR code menus only. Tuna and salmon on sushi menu in multiple items, tilapia and trio ceviche, over easy and sunny side up eggs need to be identified as raw. May be marked with asterisk that is at beginning of menu's consumer advisory.
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/. -CFM arrived during inspection.
No soap provided at handwash sink. -no soap at either hand wash sink behind bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -facility using sushi rice. Discussed options with kitchen staff, provided printed copy of Time Plan.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open cup of coffee above cook line cooler. Employee removed.
Food stored on floor. -case of food on floor in walk-in freezer not from todays delivery.
In-use knife/knives stored in cracks between pieces of equipment. -green handled knife on cook line. Removed.
Presetting of unwrapped silverware and/or tableware outdoors. -plates not inverted pre-set on outside tables. Silverware is wrapped, cups are inverted.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs temp 74°: per manager eggs put less than 4 hours, moved to refrigerator for immediate temperature recovery
Stop Sale issued due to food not being in a wholesome, sound condition. 7 thawed sealed packs of MAHI, packs state keep frozen, open before use Large Ice bin front bar used for drinks has bottles of wine stored in ice
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. Provided manager with form
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/
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 manager with form, current employees signed and dated form
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table next to salsas at wait station Several purses on table at drink station area
Exterior door has a gap at the threshold that opens to the outside.
Food storage container/container lid cracked or broken. Buckets to fill ice are cracked on top
Food stored on floor. Case of cooking oil on floor on cooks line Several whole intact beef packages on floor in walk-in-freezer Cases of produce on floor in walk-in-cooler
Hood filter missing from automatic fire suppression/exhaust system. 1 hood filter missing on cooks line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup entrance to walk-in-freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in prep area 85°; operator discarded water
Light not functioning over cooking equipment
Standing water in bottom of reach-in-cooler across from flat top
Jun 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority4 Intermediate4 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -tomatillo salsa made yesterday 57 degrees in the center. Product in deep container. Product discarded.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -tomatillo salsa
Food placed in soiled container/equipment. -washed avocados returned to cardboard box. Advised.
Items stored in ice used for drinks. -bottles in ice well behind bar.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 small flying insects on windows behind bar, 2 small flying insects on windows in dining room, 1 small flying insect in storage area of kitchen near back door. No flies observed on food or food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above greens in cook line reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -queso 43-45 in walk-in cooler less than 4 hours. Product moved to freezer for temperature recovery.
Handwash sink not accessible for employee use at all times. -strainer in hand wash sink at bar. Asked bartender, stated it was used for dump sink. Removed.
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. -manager unable to locate. Emailed new blank forms.
Records/documents for required employee training do not contain all of the required information. -training date not filled in on certificates.
Spray bottle containing toxic substance not labeled. -sanitizer spray bottle on expo line not labeled.
Ice scoop handle in contact with ice. -in wait station ice bin.
No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometer in horchata cooler in expo area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -2 front garage doors and patio door open at start of inspection. Air curtains not turned on.
Water draining onto floor surface. -hand wash sink at front of bar heaps water running onto floor.
Apr 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 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. -no sanitizer connected to dish machine in kitchen, hose laying on ground behind detergent and rinse aid baskets. Operator added sanitizer to dish machine. Retest greater than 100 ppm. Clear hose runs from bucket of sanitizer to primer, red hose attached at primer. -bar dish machine 0ppm. Blue hose in sanitizer bucket, clear hose in rinse aid, unsure if sanitizer is being dispensed into wash cycle instead of rinse cycle.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -carnitas 110 in pan on cook line, not in steam table. Product moved to flat grill to reheat.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -quat sanitizer bucket greater than 400 ppm. Added more water, discussed with staff.
Handwash sink used for purposes other than handwashing. -server filling sanitizer buckets in hand wash sink on cook line. Advised. -fruit strainer in hand wash sink next to dish machine at bar, being used as dump sink. Bar manager removed.
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.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee open beverage on top of dish machine.
In-use knife/knives stored in cracks between pieces of equipment. -knife placed between 2 coolers on cook line. Educated manager and staff.
No handwashing sign provided at a hand sink used by food employees. -at bar hand wash sink next to dish machine.
Unpackaged food not protected from environmental sources of contamination during preparation. -garage doors open, only 2 of 4 air curtains in operation. See provisos from licensing inspection.
Dec 15, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. -bag of rice on floor in dry storage room.
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.