CORAZON COCINA MEXICANA

Name: CORAZON COCINA MEXICANA
Address: 6800 VISITORS CIR, ORLANDO, FL, 32819, US
Rating: 12.5

6800 VISITORS CIR, ORLANDO, FL 32819

License #5803711

🌮 Mexican/Latin ℹ️

12.5 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 19 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CORAZON COCINA MEXICANA in ORLANDO currently holds an InspectFL Health Score of 12.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 66 total violations — 14 critical, 11 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 9, 2024

The latest inspection on September 9, 2026 shows 19 observation rows: 2 critical, 5 major, and 12 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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DBPR

Community reaction

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Community pulse

Would you eat here?

CORAZON COCINA MEXICANA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./homemade salsa, cooked rice, homemade horchata in walk in cooler with no date marking.
[10-20-4] In-use tongs stored on equipment door handle between uses./cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed employee on cook line wearing a watch while preparing food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees shirt and dirty paper towel on food storage rack/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/observed 6 employees working but no certify manager on site. Two managers with certificates walked in in the middle of the inspection/
[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./only 1 out of 6 employee has a current employee training available.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocados stored over home made salsa/walk in cooler.
[10-12-5] In-use ice scoop stored on soiled surface between uses./next to ice machine.
[21-04-4] Wiping cloth/towel used under green cutting board/kitchen prep table/removed/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./pico de gallo cold holding at 53F and cooked shrimp cold holding at 54F/both less than 4 hours per manager/iced/rechecked pico 41F, cooked shrimp 39F/
[14-11-5] Equipment in poor repair. Cook line reach in cooler right side gasket torn. Walk in freezer door unable to close due to ice build up.
[36-73-4] Floor soiled/has accumulation of debris./walk in freezer floor soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop homemade salsa/walk in cooler. Plastic cup used to scoop pico de gallo/cook line reach in cooler/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./area around bags of flour and sugar in storage room soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./wait station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
[35A-02-8] Live, small flying insects found./observed two flying insects at the bar.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair./two pieces over cook line steam table.
[31A-11-4] Handwash sink used for purposes other than handwashing./cook line hand sink used to store dirty scoops/removed/cleaned/

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom
[14-01-5] Bowl or other container with no handle used to dispense food. Bag of flour in dry stock room
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By back door
[14-05-4] Cardboard used to line food-contact shelves. Dry stock room with tortillas on top
[36-36-4] Ceiling tile missing. In bag in box storage area next to server beverage station
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket in dry store rom on shelf
[08B-38-4] Food stored on floor. Buckets of prepped items in walk in cooler.
[36-24-5] Hole in or other damage to wall. Outside of walk in cooler next to hand sink
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle on cooks line
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes on cooks line
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar containers at the bar
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach for three comp sink and sanitizer buckets is a household bleach They are currently using approved chlorine for dish machine Operator went to store and purchased correct bleach.
[41-10-4] Toxic substance/chemical improperly stored. Liquor storage room
[29-34-4] Vacuum breaker missing at hose bibb on the three compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener