La Casita Pupusas & Latin Food
Last inspected: Mar 5, 2026
37
Score
Going back to 2022, La Casita Pupusas & Latin Food has nine inspections in the public record. La Casita Pupusas & Latin Food was last inspected on Mar 5, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 10 violations.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Restaurants in Orlando average 79, so La Casita Pupusas & Latin Food trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice (60F - Cold Holding) from yesterday .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pickles cabbage (70F - Cold Holding), less than 4 hours out. white rice (60F - Cold Holding) in the cooler from yesterday.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Both commercial and made on premises desserts.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Filled sanitizer bucket.
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Using chlorine have Quaternary strips.
16-32-5
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in the bin of salt.
10-01-5
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Yellow bucket with white substance.
02D-01-5
37
Oct 9, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 112F staff changed the water. **Corrective Action Taken**
10-05-5
Intermediate - Handwash sink not accessible for employee use at all times. Milk jug in the hand sink located on front counter. Manager removed the jug. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Red substance. Staff addedname. **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. 1st unisex restroom.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl for rice. **Repeat Violation**
14-01-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden spatula.
14-25-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
52
Mar 26, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Rice in steamwell inside plastic grocery bags. Advised to keep in food grade bags
14-31-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator has time frames listed on white board but does not indicate what times belong to what food items. No food items are listed with the times.
03F-02-5
Intermediate - 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. Advised operator that all servers, prep personnel, cooks and dishwashers need food handlers training
53B-13-5
Intermediate - 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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. In rice. Operator removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink on chest freezer. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Bucket of cabbage on floor in kitchen **Corrected On-Site**
08B-47-4
Basic - Wiping cloth sanitizing solution stored on the floor. On floor. Operator immediately contacted **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -Seasoning containers on shelf at ware washing area
02D-01-5
47
Aug 28, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut cake in display case.
02C-03-5
Intermediate - 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/ Wendy Alvarenga 08-19-19
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Sink front counter dump sink for coffee.
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters. grease build up.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
61
Apr 4, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
74
Dec 6, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. On sink in kitchen and on rack in back hallway.
41-17-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood light grease build up.
23-03-4
64
Jun 2, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
30
Jun 1, 2023
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Over 200ppm. Manager let the water out. **Corrective Action Taken**
22-42-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line the bowl with cooked plantains.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over tamales. Manager moved to another unit. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. minced chicken (52F - Cold Holding); cheese and pork (52F - Cold Holding); shredded cheese (52F - Cold Holding); cut cabbage slaw (70F - Cold Holding) cooked plantains (52F - Cold Holding). Items held on counter next to stove. Less than 4 hours. Provided time control forms and explained process. white rice (45F - Cold Holding) **Warning**
03A-02-5
Intermediate - 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. Dora
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Scouring pad in sink on front counter. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Clean milk jug.
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Poncho chicken in display case on front counter. Manager added the date mark. **Corrected On-Site**
02C-04-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging on dish rack next to fryers. Manager removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F. Staff placed on grill to heat **Corrective Action Taken**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mangoes with the stickers over cooked rice in reach in cooler. Manager removed the stickers and washed the fruit. **Corrected On-Site**
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water in back kitchen on table next to grill. Manager discarded bottle. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Togo tray with food for employees in display case. Manager discarded. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff wearing watches
13-07-4
26
Nov 17, 2022
Routine - Food
7 critical violations. 1 major violation. 3 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook in kitchen. Operator coached employee on proper hand washing **Corrected On-Site**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee take pupusa from flattop and touch with bare hand. Operator coached employee on proper glove usage **Corrected On-Site**
09-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reach in cooler in kitchen, pupusa filling in thank you bag. Ice in thank you bag in chest freezer behind front counter **Repeat Violation**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over deli ham, turkey, cheese in low boy cooler under microwave **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over whole muscle beef in single door silver cooler in kitchen
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over beef in reach in freezer
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (52-73F - Cold Holding) on counter in kitchen. Operator states out less then 1 hour. Advised to place in cooler to chill. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Behind front counter, on dry shelf near back door **Repeat Violation**
41-17-4
Basic - Hole in or other damage to wall. Peeling next to hand-sink and chest freezer in kitchen
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods over cookline soiled with grease
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen
21-12-4
27
Frequently Asked Questions
When was La Casita Pupusas & Latin Food last inspected?
The most recent health inspection at La Casita Pupusas & Latin Food on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at La Casita Pupusas & Latin Food?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at La Casita Pupusas & Latin Food.
How does La Casita Pupusas & Latin Food compare to other restaurants in Orlando?
La Casita Pupusas & Latin Food most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has La Casita Pupusas & Latin Food's inspection record improved over time?
No. Recent inspections at La Casita Pupusas & Latin Food have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at La Casita Pupusas & Latin Food means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Casita Pupusas & Latin Food inspected?
Based on the inspection history on file, La Casita Pupusas & Latin Food is inspected around three times per year on average.
Nearby Restaurants