KISSIMMEE, FL. Inspectors visiting Mi Querencia at 6071 W Irlo Bronson Memorial Hwy on June 10 found food that had not been cooked to the required minimum temperature, a violation that puts every customer who ordered a cooked meal at risk of consuming live pathogens. That was one of seven high-severity violations documented that day. The restaurant was not closed.
The inspection also turned up toxic chemicals improperly stored or labeled near food, inadequate handwashing facilities, improper handwashing technique among staff, food contact surfaces that had not been properly cleaned or sanitized, time as a public health control being used incorrectly, and no consumer advisory posted for raw or undercooked menu items. Four intermediate violations accompanied the seven high-severity findings, covering improper sewage or wastewater disposal, improperly cleaned multi-use utensils, improper sanitizing procedures, and inadequate ventilation and lighting.
What Inspectors Found
The undercooking violation and the chemical storage finding are the two that demand the most attention. Improperly stored or mislabeled chemicals near food create a direct route for acute poisoning, the kind that produces symptoms quickly and can be severe. The undercooking violation sits alongside the improperly sanitized food contact surfaces and the documented failures in hand hygiene, forming a cluster of violations that together represent multiple simultaneous pathways for contamination.
The sewage and wastewater disposal violation adds a layer that is difficult to overstate. Improper sewage handling creates the possibility of fecal contamination spreading through a facility, touching surfaces, equipment, and food preparation areas.
What These Violations Mean
The undercooking violation is among the most direct causes of foodborne illness on the books. Salmonella in poultry survives below 165 degrees Fahrenheit. When food does not reach required minimum temperatures, pathogens that heat would have killed remain alive on the plate. At Mi Querencia, that violation existed alongside food contact surfaces that were not properly cleaned or sanitized, meaning bacteria transferred from raw ingredients to prep surfaces could move to food that customers ate.
The two handwashing violations compound the problem. Inadequate facilities means proper hand hygiene was structurally impossible in at least part of the operation. Improper technique means that even when employees attempted to wash their hands, the process did not eliminate pathogens. Those two violations together describe a kitchen where contamination from hands to food was not being reliably interrupted at any point in the preparation process.
The consumer advisory violation is specific in its harm. Without a posted advisory for raw or undercooked items, customers who are elderly, pregnant, immunocompromised, or caring for young children have no way to make an informed choice about what they order. That population faces the most severe consequences from foodborne illness, and the advisory requirement exists precisely because they cannot identify the risk from a menu alone.
Improperly stored or mislabeled toxic chemicals near food do not require a failure of cooking or cooling to cause harm. A mislabeled container used in food preparation, or a chemical stored where it can drip or spill onto food or food-contact surfaces, produces contamination that heat cannot fix.
The Longer Record
The June 10 inspection was not an isolated event. State records show Mi Querencia has been inspected 27 times with 141 total violations on record. The facility has never been emergency-closed.
The pattern in the prior inspection history is consistent and long-running. In December 2025 alone, the restaurant was inspected three times. The December 18 callback found 8 high-severity and 2 intermediate violations. Eleven days later, on December 29, inspectors returned and found 4 high and 2 intermediate violations. That sequence, a high-violation inspection followed by a callback that still produced 4 high-severity findings, repeated itself leading into the June 2026 visit.
High-severity violations appeared in every prior inspection on record going back to 2022. The April 2025 inspection produced 6 high-severity violations. The June 2023 inspection produced 4. The September 2022 inspection produced 4.
The June 10 inspection, with its 7 high-severity violations, is the highest single-inspection count in the recent record. It represents a worsening of a pattern that has persisted across four years of documented inspections, not a deviation from an otherwise clean history.
Open for Business
Florida's emergency closure authority exists for inspections where conditions pose an immediate threat to public health. State inspectors determined that threshold was not met on June 10 at Mi Querencia, despite the seven high-severity violations documented that day.
The restaurant at 6071 W Irlo Bronson Memorial Hwy remained open following the inspection.