CANTINA CATRINA

Name: CANTINA CATRINA
Address: 8001 S ORANGE BLOSSOM TRL #1520, ORLANDO, FL, 32809, US
Rating: 1.5

8001 S ORANGE BLOSSOM TRL #1520, ORLANDO, FL 32809

License #5815439

🌮 Mexican/Latin ℹ️

1.5 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 16 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CANTINA CATRINA in ORLANDO currently holds an InspectFL Health Score of 1.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 105 total violations — 6 critical, 29 major, 70 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 5, 2026 shows 16 observation rows: no critical rows, 6 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

105

Coverage note

Inspector notes linked where available

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CANTINA CATRINA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02D-02-4] Packaged food not labeled as specified by law. Operator received flan from an approved licensed food truck. Packaging has not label.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water of 99F . Operator discarded water and replaced with water of 203F and put on grill
[14-09-4] Cutting board has cut marks and is no longer cleanable. Big white cutting board in back prep area.
[14-11-5] Equipment in poor repair. -Drawer broken under cool well
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle at bar. Per operator they dont use -interior Salamander
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates stored under paper towel dispenser operator removed
[29-49-6] Standing water in bottom of reach-in-cooler. in first prep cooler on cook line. Operator cleaned
[31A-09-4] Handwash sink not accessible for employee use at all times.at wear washing area blocked by mop sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped in bar handsink
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at bar
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers on storage shelf
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over multiple ready to eat foods in walk in cooler. operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of unused cooler in back prep area -Gasket in first prep cooler ( correct on site) -Gasket in double door freezer . Operator cleaned ( correct on site) - hood filters in secondary cook area -under salamander -Interior of Oven not used per operator ( operator began to clean) -Gasket in cool well ( correct on site) -Gaskets In unused cooler under microwave
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment is making Ceviche prepared with lime, and is therefore served less than 145F. Operator corrected all menus
[02D-01-5] Working containers of food removed from original container not identified by common name. -squeeze bottle of condensed milk -Spray bottle of oil, not label
[53B-13-5] 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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used to scoop panco. Removed the cup.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Low boy cooler drawers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on the counter of cook line.
[08B-38-4] Food stored on floor. Case of oil. Staff picked it up.
[08B-29-4] Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Avocados. Management discarded cut portions and removed stickers and washed the rest.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Submerged blender 70F. Staff discarded water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, staff cleaned
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler located on the cook line. Walk-in cooler
[36-62-4] Light not functioning. Dish area
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster
[11-27-4] 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 form
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Womens restroom device doesnt work. Staff added paper towels.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In front of bar
[32-05-4] Bathroom facility in disrepair. Door to one of the stalls in womens bathroom doesnt lock per operator
[14-01-5] Bowl or other container with no handle used to dispense food. -In Chicharron and cheese bowls. Operator removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on back cooler thats out of order
[14-11-5] Equipment in poor repair. -Cooler under microwave, and cooler in back prep area. Both not in use
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler -Gaskets in unused cooler under microwave -Gaskets underneath cool well on line -Interior and underneath drawers in cool well
[16-46-4] Old labels stuck to food containers after cleaning. On big plastic bins and some small plastic bins
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal leaking
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ground beef, and chorizo in walk in cooler, operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Both Soda nozzles at bar
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in ware washing area blocked by mop bucket. Operator removed
[53A-05-6] 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/
[53B-13-5] 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.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on back cooler thats out of order
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In front of bar
[32-05-4] Bathroom facility in disrepair. Door to one of the stalls in womens bathroom doesnt lock per operator
[14-01-5] Bowl or other container with no handle used to dispense food. -In Chicharron and cheese bowls. Operator removed
[14-11-5] Equipment in poor repair. -Cooler under microwave, and cooler in back prep area. Both not in use
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in prep cooler -Gaskets in unused cooler under microwave -Gaskets underneath cool well on line -Interior and underneath drawers in cool well
[16-46-4] Old labels stuck to food containers after cleaning. On big plastic bins and some small plastic bins
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal leaking
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar tested several times reading 00ppm chlorine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ground beef, and chorizo in walk in cooler, operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Both Soda nozzles at bar
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in ware washing area blocked by mop bucket. Operator removed
[53A-05-6] 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/
[53B-13-5] 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.

Disposition: Met Inspection Standards
[06-09-1] 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. 8 packets of salmon in walk in cooler thawing in package. Educated kitchen employee fish should be completely removed from packaging. Operator removed all fish from packaging.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in prep cooler at cooks line.
[14-11-5] Equipment in poor repair. Reach in draw cooler doors broken.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line and sides of equipment on cooks line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves. Reach in on prep line soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers and bowls at server station. Employee inverted all Togo containers.
[29-49-6] Standing water in bottom of reach-in-cooler. Ric holding sauces.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By mop sink. Kitchen manager hung to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over vegetables in reach in cooler on cooks line. Operator placed chicken at the bottom.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsing knife used to cut limes in hws by server station.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Disposition: Warning Issued
[06-09-1] 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. 8 packets of salmon in walk in cooler thawing in package. Educated kitchen employee fish should be completely removed from packaging. Operator removed all fish from packaging.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Reach in prep cooler at cooks line.
[14-11-5] Equipment in poor repair. Reach in draw cooler doors broken.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line and sides of equipment on cooks line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves. Reach in on prep line soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers and bowls at server station. Employee inverted all Togo containers.
[29-49-6] Standing water in bottom of reach-in-cooler. Ric holding sauces.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By mop sink. Kitchen manager hung to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over vegetables in reach in cooler on cooks line. Operator placed chicken at the bottom.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsing knife used to cut limes in hws by server station.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[53A-05-6] 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/
[53B-01-5] 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.