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Cocina Mexicana Buffet

5 Mulcaster Street, Barrie ON L4M 3L9 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Cocina Mexicana Buffet has been inspected 8 times by Simcoe Muskoka District Health Unit since November 21, 2024. The most recent inspection, on September 8, 2026, recorded 8 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 11 times across 6 separate inspections, most recently on September 8, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 3 separate inspections, most recently on September 8, 2026. For example: Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 11, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on September 8, 2026. For example: Floors, walls and ceilings are clean and in good repair

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 2 separate inspections, most recently on September 8, 2026. For example: Sanitary facilities shall be maintained as prescribed in the regulation.

About this data

These results come from Simcoe Muskoka District Health Unit, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Routine

    8 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
      • Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
    • General Housekeeping Satisfactory
      • Fail to ensure room kept free from materials/equipment not regularly used
      • Fail to maintain the premises in a clean and sanitary manner
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to provide an easily readable thermometer for the dishwashing and sanitizing temperatures
      • Fail to meet NSF/ANSI specifications
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with a supply of soap and detergent
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
  2. Follow-up

    1 infraction

    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
  3. Routine

    10 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Handwashing stations not conveniently accessible by food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
      • Fail to maintain equipment, utensils and or multi-service articles in good repair and or safe condition
      • Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provided clean wash water between 60° Celsius and 71° Celsius.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
    • Sanitary facilities shall be maintained as prescribed in the regulation.
      • Fail to equip sanitary facility with a supply of soap and detergent
      • Fail to equip sanitary facility with single service towels or air dryer
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing
    • Internal temperature of potentially hazardous food maintained at 4° Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4° Celsius or lower
    • Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60° Celsius or higher
    • Refrigeration and hot-holding equipment maintained.
      • Fail to provide easily readable thermometer in refrigeration or hot-holding equipment
  4. Follow-up

    0 infractions

  5. Routine

    4 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
    • Internal temperature of potentially hazardous food maintained at 60° Celsius or higher.
      • Fail to maintain potentially hazardous foods at internal temperature of 60° Celsius or higher
  6. Routine

    1 infraction

    • Utensils sanitized manually as prescribed in the regulation.
      • Fail to sanitize utensils in chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
  7. Follow-up

    0 infractions

  8. Routine

    3 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide food premise with adequate potable water supply
      • Handwashing station used other than for handwashing of employees
      • Handwashing stations not conveniently accessible by food handlers
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds

Nearby inspected facilities

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