COCINA MIA

Name: COCINA MIA
Address: 1850 N ORANGE BLOSSOM TRAIL, ORLANDO, FL, 32804, US
Rating: 73.4

1850 N ORANGE BLOSSOM TRAIL, ORLANDO, FL 32804

License #5855775

🌮 Mexican/Latin ℹ️

73.4 Grade C / 100

Mixed Health Record

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Latest inspection

July 24, 2025 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

COCINA MIA in ORLANDO currently holds an InspectFL Health Score of 73.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on July 24, 2025. Across those visits, inspectors documented 36 total violations — 12 critical, 8 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 23, 2024

The latest inspection on July 24, 2025 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

COCINA MIA has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Disposition: Warning Issued
[14-74-7] 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. Both reach in units ambient temperatures 45-50 degrees.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White reach in cooler cutting board.
[08B-38-4] Food stored on floor. Case of oil stored on the floor underneath service counter.
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, by clean dish area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling);
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling);
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Folding chair blocking hand wash sink and bucket inside sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in reach in refrigerator made Saturday per operator. Milk in reach in cooler opened and held over 24 hours in refrigerator.

Disposition: Warning Issued
[14-74-7] 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. Both reach in units ambient temperatures 45-50 degrees.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White reach in cooler cutting board.
[08B-38-4] Food stored on floor. Case of oil stored on the floor underneath service counter.
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, by clean dish area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling);
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding) garlic and oil on cooks line ( 3 hours per operator) (83F - Cooling);
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk ( per operator in reach in overnight) (49F - Cold Holding); rice and beans ( per operator in reach in overnight) (49F - Cold Holding)
[31A-09-4] Handwash sink not accessible for employee use at all times. Folding chair blocking hand wash sink and bucket inside sink.
[53A-07-6] No certified food manager for establishment. 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.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans in reach in refrigerator made Saturday per operator. Milk in reach in cooler opened and held over 24 hours in refrigerator.