CATRINA COCINA MEXICANA

Name: CATRINA COCINA MEXICANA
Address: 303 SE 17 ST UNIT 315, OCALA, FL, 34471, US
Rating: 35.7

303 SE 17 ST UNIT 315, OCALA, FL 34471

License #5203252

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

35.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CATRINA COCINA MEXICANA in OCALA currently holds an InspectFL Health Score of 35.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 20 major, 30 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on February 17, 2026

The restaurant was allowed to reopen on February 18, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*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.

Administrative complaint recommended
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Shredded cheese stored on cook line, 47F, and walk-in cooler,44F. Manager stated cheese was shredded the previous day.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining walk-in cooler shelves.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for bar area high temp machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped drink in bar area hand washing sink.
[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 stored on bar area ice bin. Manager removed bag during inspection.
[35A-03-4] Dead roaches on premises. Observed three dead roaches in light fixture above make line.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle behind building.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from dish machine. Manager placed bucket in another bucket.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored in dish area.
[08B-38-4] Food stored on floor. Plastic container of mixed vegetables stored on walk-in freezer floor. Manager placed container on shelf.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area soiled with mold-like substance.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Shredded cheese stored on cook line, 47F, and walk-in cooler,44F. Manager stated cheese was shredded the previous day.
[29-11-4] Water leaking from pipe and/or faucet/handle. Sprinkler heads in back of kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles of cleaner stored next to Monin syrup on shelf next to bar area dish machine.

Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tilapia on rolling rack next to back door.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar area soiled with mold-like substance. Blade of can opener on prep table next to walk-in cooler soiled with old food debris. Ice bin for kitchen ice machine stained.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of chip bin next to kitchen office soiled with old food debris.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink across from dish machine, 70F.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf next to walk-in cooler. Manager removed phone during inspection.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored on shelf in dish area. Manager placed can of raid outside.
[08B-12-5] Stored food not covered. Pork and beef stored in walk-in cooler.
[35A-03-4] Dead roaches on premises. Observed one dead roach on gasket of cook line grill drawer. Employee discarded the dead roach.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Case of to go containers stored on floor across from kitchen ice machine. Manager had employee place containers on shelf.
[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. Tilapia on rolling rack next to back door.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for bar area dish machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dish machine in dish area. Employee removed drink.
[33-11-4] Missing drain plug at dumpster. Dumpster behind building.
[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. No proof of training for five employees.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed Four live roaches on gasket of cook line drawer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water on rolling rack next to back door. Manager placed fish under running water.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went from cleaning drawers to preparing tacos on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves.

Administrative complaint recommended
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer for bar area dish machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Bin for kitchen ice machine stained.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to dish area.
[27-06-4] No hot running water at three-compartment sink. Three compartment sink across from dish area, 71F.
[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 stored with glasses in bar area. Employee removed bag during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of dish soap stored next to bottle of rum in bar area. Employee moved bottle of rum during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean pans on cook line. Manager removed drink during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty.
[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. Establishment has three employee training certifications. Manager stated there are twelve employees for the establishment.
[33-11-4] Missing drain plug at dumpster. Dumpster behind building.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on cook line prep table.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop sugar from container across from office. Manager removed cup during inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf not inverted. Manager turned containers over. Tea filters stored in dry storage area across from office not protected. Manager placed filters in bag.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped food in hand washing sink across from dish area.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.

Administrative complaint recommended
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach-in cooler thermometer reading 36F, ambient temperature 48F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line. Blade of can opener on prep table in front of walk-in cooler floor cooler. Soda gun in bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Fan covers in walk-in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on dish rack across from walk-in cooler.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to handle cooked beef without washing hands and changing gloves. Manager had employee wash hands, change gloves and place steak back on grill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink across from walk-in cooler. Manager removed steel wool during inspection.
[36-22-4] Floor area(s) covered with standing water. Floor in front of walk-in cooler.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager on duty lacking proof of manager certification.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of Purel hanging on can rack next to kitchen ice machine. Manager removed bottle of Purel during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: lettuce (53F - Cold Holding); tomatoes (52F - Cold Holding); cheese (53F - Cold Holding); sour cream (51F - Cold Holding); pico (51F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed items in walk-in freezer and stated they would use ice bags to keep items cold until a repairman can look at unit.
[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/. No certified food manager on site with nine employees working.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Employee placed tongs on top of oven.
[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 beef in walk-in cooler.
[10-14-5] Ice bucket not inverted between uses. Ice buckets stored in wait station. Manager turned ice buckets over.

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