FRUTA MIX MEXICAN KITCHEN

Name: FRUTA MIX MEXICAN KITCHEN
Address: 15493 STONEYBROOK W PKWY STE 120, WINTER GARDEN, FL, 34787, US
Rating: 20.8

15493 STONEYBROOK W PKWY STE 120, WINTER GARDEN, FL 34787

License #5814218

🌮 Mexican/Latin ℹ️

20.8 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 24 findings · 5 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

FRUTA MIX MEXICAN KITCHEN in WINTER GARDEN currently holds an InspectFL Health Score of 20.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 116 total violations — 29 critical, 25 major, 62 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 12, 2025

The latest inspection on April 16, 2026 shows 24 observation rows: 5 critical, 5 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

116

Coverage note

Inspector notes linked where available

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FRUTA MIX MEXICAN KITCHEN 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.

Disposition: Met Inspection Standards
[10-18-5] In-use utensil stored in sanitizer between uses.
[14-69-4] Ice buildup in walk-in freezer.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food.Cooked rice.
[14-12-4] Broken lid on the corn flour in kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-34-5] Ceiling is soiled by the dishwashing area.
[24-05-4] Clean bowls not stored inverted or in a protected manner.Servers station.
[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.
[36-24-5] Hole in or other damage to wall.Entrance of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets have a residue build up.
[14-17-4] Reach in cooler shelves with rust that has pitted the surface.
[22-16-4] Reach-in cooler interior have accumulation of soil residues.Bar reach in cooler.
[08B-17-4] Unwashed cilantro stored over ready-to-eat chicken in walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm .Afterwards,100 ppm.
[14-31-5] Nonfood-grade bags used in direct contact with food.Beef in walk in freezer.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored next to raw chicken in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Green sauce,47 f,garlic and oil,46 f held less than four hours place in ice for a quick chill.Afterwards,garlic and oil,42 f,green sauce,42 f.
[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.Milk in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment Ice scoop holder is soiled. Iced tea holder is soiled. Interior of sprayer hose is soiled. Interior of fryer vat has a residue build up.
[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/Elvira V.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Glass cleaner.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine
[08B-39-4] Avocados not washed prior to preparation.
[36-32-5] Ceiling tile is soiled by dishwashing area.
[24-05-4] Clean bowls not stored inverted or in a protected manner.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small cutting boards.
[08B-38-4] Food stored on floor.Oil in storage area.
[02D-01-5] Working containers of food removed from original container not identified by common name.Sugar is not labeled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Birria,52 f cooling from last night..Stop Sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw fish in walk in cooler. Raw chicken stored over raw shrimp in reach in cooler at cooks line.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Flan dated 11/8/25.Stop Sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Birria,52 f,cooling from last night.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Birria was covered while cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Lime build up on the iced tea nozzles. Iced tea holder is soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing.Cup in handwashing sink.

Disposition: Warning Issued
[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.Milk in walk in cooler.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-20-5] Accumulation of substance in the interior of the ice machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.Ladies restroom at front line area by bar.
[14-01-5] Bowl or other container with no handle used to dispense food.Cheese at cooks line reach in cooler.
[36-17-5] Floor tiles missing and/or in disrepair.Cracked tiles and broken cove molding throughout the establishment.
[08B-47-4] Food not stored at least 6 inches off of the floor.Oil in storage area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield at cooks line.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line.
[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. Residue build on side of grill. Walk in cooler gaskets are soiled. Caulking is soiled by the dishwashing area. Ceiling is soiled at the cooks line.
[08B-17-4] Unwashed cactus stored with ready-to-eat soup in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee is cooking the tortilla and then touching the cooked tortilla with bare hands.Temperature of tortilla is 124 degrees f.
[14-15-4] Nonfood-grade bag used for food storage - direct contact with food.Bread in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cheese in white upright freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream,46 f,guacamole,47 f,corn,45 f,chicken tender,46 f held less than four hour transferred to walk-in freezer for a quick chill.After .5 hour,sour cream,40 f,guacamole,39 f,corn,41 f,chicken tender,38 f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Can opener is soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.Luis Viejas.
[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/

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[16-03-4] Accumulation of debris inside warewashing machine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling is soiled with dust in the kitchen. Gaskets are soiled at walk in cooler door.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of front door.
[08B-12-5] Stored food not covered.Prepped onions in walk in cooler.
[14-17-4] Walk-in cooler shelves ,dry storage shelves and under prep table with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name.Salt in kitchen.
[12A-10-4] Employee touched hair and then touched clean knife without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over churros in upright freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of raw chicken stored over raw shrimp in reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef,47 f,cheese 46 f held less than four hours transferred to walk in freezer for a quick chill. After .5 hour,beef,36 f,cheese,37 f .Operator provided invoice for a new reach in cooler to be delivered today.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Island oasis nozzle is soiled. Cutting boards are stained throughout the establishment.
[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/Luis Viejas.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Beef stew in walk in cooler.

Disposition: Met Inspection Standards
[24-05-4] Clean bowls not stored inverted or in a protected manner.Assembly station.
[08B-12-5] Stored food not covered.Onions in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area.
[02D-01-5] Working containers of food removed from original container not identified by common name.Flour is not labeled in kitchen.
[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.Chlorine,0 ppm.Afterwards,100 ppm.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cheese,92 f held less than four hours.Operator is reheating on stove.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of chicken stored over salmon in reach in cooler at cooks line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,36 f.
[41-15-5] 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.Chlorine,over 200 ppm .Afterwards,100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained throughout the establishment. Iced tea basket is soiled.
[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/Luis Villegas.

Disposition: Warning Issued
[24-05-4] Clean bowls not stored inverted or in a protected manner.Assembly station.
[08B-12-5] Stored food not covered.Onions in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.Three comp sink area.
[02D-01-5] Working containers of food removed from original container not identified by common name.Flour is not labeled in kitchen.
[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.Chlorine,0 ppm.Afterwards,100 ppm.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cheese,92 f held less than four hours.Operator is reheating on stove.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open container of chicken stored over salmon in reach in cooler at cooks line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,46 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,36 f.
[41-15-5] 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.Chlorine,over 200 ppm .Afterwards,100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards are stained throughout the establishment. Iced tea basket is soiled.
[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/Luis Villegas.
[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.