LA CANTINA COCINA MEXICANA

Name: LA CANTINA COCINA MEXICANA
Address: 4085 S RIDGEWOOD AVE, PORT ORANGE, FL, 32127, US
Rating: 27.5

4085 S RIDGEWOOD AVE, PORT ORANGE, FL 32127

License #7407168

🌮 Mexican/Latin ℹ️

27.5 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 8 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

LA CANTINA COCINA MEXICANA in PORT ORANGE currently holds an InspectFL Health Score of 27.5 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 October 29, 2026. Across those visits, inspectors documented 83 total violations — 15 critical, 17 major, 51 minor.

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The latest inspection on October 29, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

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Inspector notes

Coverage note

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LA CANTINA COCINA MEXICANA 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: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -large knife stored between gaps in wire rack shelving/cardboard at storage racks next to salsa cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ice machine air filter, some dust build up -surface area behind ice machine around the water filter -gaskets to walk in cooler(operator began wiping down during inspection)
[29-11-4] Water leaking from pipe and/or faucet/handle. -leak at the pipe under the hand sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -mens and womens restroom hand sinks
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -soup, no date mark on large container made day prior.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
[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. -house salsa, 39F at edge of deep container, 54F in middle after more than 4 hours. Advised to maintain adequate ice bath to be able to chill down from preparation, with adequate stirring and monitoring temperature. Operator may consider 4 hour time as a public health control for backing up safety plan for ice bath.
[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. -open half and half at small salsa cooler near cook line

Disposition: Warning Issued
[36-51-4] Building components, attachments or fixtures in poor repair. -hand sink mounted to wall at entrance to back of house has gap on backside where fixture is mounted
[36-73-4] Floor soiled/has accumulation of debris. -inside grout near beer cooler
[10-08-5] Ice scoop handle in contact with ice.
[29-27-4] No functioning mop sink or curbed cleaning facility provided at establishment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -mens restroom hand sink
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -hand sink at entrance to kitchen
[33-16-4] Open dumpster lid.
[29-08-4] Plumbing system in disrepair. -waste pipe for mop sink
[29-11-4] Water leaking from pipe and/or faucet/handle. -leak at handwashing sink faucet near ice machine at entrance to back
[46-04-4] Exit door locked. For reporting purposes only. -front door unable to be opened at start of inspection, advised to look into problem causing malfunction. All doors marked with fire exits must remain accessible and unobstructed/unlocked when establishment is operating.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground.
[01D-05-5] Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp used for ceviche. Upon asking person in charge to verify process for serving ceviche, employee and manager confirmed/stated that the raw shrimp is placed into citric acid without. -operator arrived during inspection and stated that shrimp used for ceviche is supposed to be fully cooked via boiling water prior to service. Advised operator to train any employees who prepare ceviche to ensure shrimp is cooked to 145F or above, otherwise proof of parasite destruction would be required. -corrected on site, must be in compliance upon next unannounced inspection per Renee pichardo.
[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. -open gallon of milk
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Nancy, Adriana, Megan, Juan
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -large pot of soup

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bottom section of white plastic splash guard
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cup used to dispense bulk food, cook line
[36-11-4] Floors not maintained smooth and durable. -under drain boards by dish machine
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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. -seasonings
[36-52-4] Material attached to walls of walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving inside storage room next to 3 compartment sink -exterior/lid of bin used for chips
[29-49-6] Standing water in bottom of reach-in-cooler. -cook line cooler
[08B-12-5] Stored food not covered. -taco bowl shells, on top of ice machine
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -next to dish machine, pipe feeding into floor drain pipe
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -chips
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bin/threaded faucet on wall at end of cookline with green hose connected requires vacuum breaker attachment for backflow prevention
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -juan, francisco, sergio, andres

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -bowls, portion cups used to dispense food, left inside container
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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. -spoon handle resting in food
[51-18-6] No copy of latest inspection report available.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[29-49-6] Standing water in bottom of reach-in-cooler. -across from cookline
[36-24-5] other damage to wall.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0-10 ppm chlorine, rechecked multiple times -manager contacted service technicians
[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. -cook touched garbage can across from cook line prior to preparing food with same gloves on
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee wearing gloves during handwashing process -Employee rubbed hands together for less than 10-15 seconds while washing hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 130F, verde sauce 108F, at steam table less than 2 hours per manager, reheated to 165F
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -cesar, expired 2023
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.