CATRINAS MEXICAN FUSION

Name: CATRINAS MEXICAN FUSION
Address: 925 N SEMORAN BLVD, ORLANDO, FL, 32807, US
Rating: 70.9

925 N SEMORAN BLVD, ORLANDO, FL 32807

License #5815385

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CATRINAS MEXICAN FUSION in ORLANDO currently holds an InspectFL Health Score of 70.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, DBPR recorded 35 total findings; InspectFL has imported detailed violation rows for 27 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 included 1 critical violation, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Pozole with bad smell. Operator discarded no stop sale order provided.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plastic curtains in walk in cooler entrance .
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water on floor by prep area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located by mop sink.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Leak and hole on ceiling on prep area Hole on ceiling over water heater
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop pico. Removed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on freezer door and floor .
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened in Sunday no dated marked Cheese placed on dessert case on Sunday with no dated marked.

Disposition: Inspection Completed - No Further Action
[11-26-1] 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. Operator signed form on site
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by water heater
[33-31-5] Unnecessary items/unused equipment on the premises. Microwave in storage not in use
[16-46-4] Old labels stuck to food containers after cleaning. On plastic containers
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled
[08B-47-4] Food not stored at least 6 inches off of the floor. -Chicken broth on floor in walkmin freezer. Operator removed
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On big prep table cooler
[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 wait station Station. Operator removed
[14-38-4] Food storage container/container lid cracked or broken. Cheese container. Operator immediately replaced
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator immediately cleaned
[36-36-4] Ceiling tile missing. Above water heater. Operator has repairs scheduled
[52-11-4] Food offered in a way that misleads/misinforms the consumer. Operator is fully cooking ceviche. But has it advertised on menu as raw. Operator immediately corrected all menus
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoops for ice machine stored in dirty container. Operator immediately removed
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 500ppm); recheck Sanitizer Bucket (Quaternary 400ppm)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box cheese sauce 129F ; ( - Hot Holding) less than 4hrs per operator. Operator moved to stove to be reheated to 165F for temperature recovery . Operator reheated to 174F

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