LOS AMECA'S RESTAURANTE Y TAQUERIA

Name: LOS AMECA'S RESTAURANTE Y TAQUERIA
Address: 3558 S ORANGE AVE, ORLANDO, FL, 32806, US
Rating: 10.9

3558 S ORANGE AVE, ORLANDO, FL 32806

License #5812568

🌮 Mexican/Latin ℹ️

10.9 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 15 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LOS AMECA'S RESTAURANTE Y TAQUERIA in ORLANDO currently holds an InspectFL Health Score of 10.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 70 total violations — 15 critical, 18 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 27, 2023

The latest inspection on September 22, 2026 shows 15 observation rows: 6 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

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?

LOS AMECA'S RESTAURANTE Y TAQUERIA 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stuffed peppers with cheese cooling from overnight 45F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink on front counter
[33-11-4] Missing drain plug at dumpster and lid open
[41-10-4] Toxic substance/chemical improperly stored. -Chemicals by single service utensils on front counter - chemicals hanging on clean item shelf across from three comp sink
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Double door reach in cooler ; shredded lettuce (55F - Cooling overnight. Was packed too tight and in tall cambro container and lid placed on top
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocados cut with stickers on in sandwich top reach in cooler in prep area
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Clamato juice in sandwich top reach in cooler in prep area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Double door reach in cooler ; shredded lettuce (55F - Cooling overnight) Stuffed peppers with cheese cooling from overnight (45F-Cooling overnight)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in prep kitchen Oyster shucking machine under prep table in prep kitchen
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Double door reach in cooler ; shredded lettuce (55F - Cooling overnight
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Pieces of tilapia thawed in walk in cooler in commercial ROP packaging stating to be removed before thawing
[06-09-2] 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. See stop sale. Pieces of tilapia thawed in walk in coolers
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over tortillas in under counter reach in cooler across from flat top on cooks line - raw scallops behind cut avocados in sandwich top reach in cooler in prep area
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens restroom in dining area

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on cases of beer. Cell phone on shelf over reach in cooler at cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male in food prep area
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board in back prep area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Top part inside microwave
[33-11-4] Missing drain plug at dumpster.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler at cook line at entrance of cook line
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour container
[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 touching raw dough for tortillas. Placing tortillas on griddle to cook. Employee flipping tortillas with bare hands and then placing cooked tortillas in container with bare hands.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guard added for over cooked onions and papers but no sneeze guard over bowl of sauce at buffet
[41-10-4] Toxic substance/chemical improperly stored. Chemical bottle hanging on shelf over reach in cooler in back prep area
[31A-11-4] Handwash sink used for purposes other than handwashing. Diced tomatoes in strainer in basin of hand sink by 3 compartment sink. Tomatoes being rinsed in sink
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by ice machine
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical bottle under hand sink by ice machine
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink by ice machine, due to faucet wont completely turn off.