LA MEXICANA #7 RESTAURANT
2715 S ORLANDO DR · SANFORD · Seminole County · FL 32773
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. – salsa held (49f-56fF – Cooling); – tomato chili (50f-53fF – Cooling); – queso (52f-56fF – Cooling) Chef states all made last night. Discussed proper cooling method. Provided cooling in Spanish handout **Warning**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. Chemical buckets storing: – birria sauce – red sauce – green sauce
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – raw beef over washed avocado at cookline cooler – raw beef over cooked shredded chicken at upright cooler
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. – raw chicken over raw beef at cookline cooler
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. – battered, cooked Chile relleno datemarked 2/04 – ajo-mohdo datemarked 2/06 – salsa chipotle datemarked 2/10 Chef states all made last Thursday. Chef states old labels not removed.
Basic 12
14-01-5Basic – Bowl or other container with no handle used to dispense food. – plastic portion cups no handle used to scoop salsa
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. – cookline coolers
50-09-4Basic – Current Hotel and Restaurant license not displayed.
16-55-4Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. – bar dish machine (Chlorine 0ppm) – bottle of sanitizer empty. Manager replaced. Final read 50ppm
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. – cook employee wearing watch
36-22-4Basic – Floor area(s) covered with standing water. – near upright coolers
36-17-5Basic – Floor tiles missing and/or in disrepair. – near triple sink at bar area
10-20-4Basic – In-use tongs stored on equipment door handle between uses. – tongs on oven door
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. – ladles and knives
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – upright cooler fan covers soiled
16-46-4Basic – Old labels stuck to food containers after cleaning.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry.
Inspector observations synchronized from DBPR on September 15, 2026 12:16 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.