LA HERRADURA MEXICAN GRILL & BAR
12701 S JOHN YOUNG PKWY STE 110-114, ORLANDO, FL 32837
License #5811277
🌮 Mexican/Latin ℹ️Sign in to watch restaurants and track them on your watchlist.
Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LA HERRADURA MEXICAN GRILL & BAR in ORLANDO currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, inspectors documented 18 total violations — 6 critical, 2 major, 10 minor.
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What stands out in this inspection history
The latest inspection on July 27, 2026 shows 18 observation rows: 6 critical, 2 major, and 10 minor.
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What do locals think?
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Would you eat here?
LA HERRADURA MEXICAN GRILL & BAR has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces at reach in cooler on cooks line. Moved shell eggs to bottom shelf
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between make table lid at cooks line
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in direct contact with rice and flour. Operator moved scoop handle off products
- [14-11-5] Equipment in poor repair. Reach in cooler at make table has torn gaskets and door on the left does not seal when closed
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage
- [14-31-5] Nonfood-grade bags used in direct contact with food. Observed rice in thank you bag in microwave
- [29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at cooks line
- [29-11-4] Water leaking from pipe and/or faucet/handle. Faucet at triple sink
- [36-22-4] Floor area(s) covered with standing water. Standing water at flooring where tile is missing,operator mopped water up
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on middle splitter
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar hand washing sink
- [41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Sanitizers in generic spray bottle with no label at wait staff area and at triple sink
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish at walk in cooler
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice and refried beans temping at 50F per operator items were made on 7/25 and were in walk in cooler overnight
- [01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice and refried beans temping at 50F per operator items were made on 7/25 and were in walk in cooler overnight
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on case of canned tomatoes at dry storage
- [36-17-5] Floor tiles missing and/or in disrepair. Flooring at cooks line and dish wash area
- [53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed three food handlers certificate with no date of completion or signature. Operator had others that were completed
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