La Finca Grill & Fritanga
Last inspected: Mar 6, 2026
86
Score
Inspectors have visited La Finca Grill & Fritanga eight times, with records going back to 2022. La Finca Grill & Fritanga was last inspected on Mar 6, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Kissimmee restaurant scores 78. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
86
Oct 24, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Dec 6, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
41
May 17, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled chicken ( 12pm) (57F - Cold Holding
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw pork in the reach in cooler
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.multiple baskets on the fryer **Repeat Violation**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles.reach in cooler
23-24-4
Basic - Cardboard used to line food-contact shelves. Cardboard used in reach in cooler , placed on racks under raw meat and juice
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open water bottles on the prep tables **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse on the dry storage rack
40-06-5
Basic - Floor soiled/has accumulation of debris. Under the dry storage rack
36-73-4
Basic - Floor tiles missing and/or in disrepair. In the kitchen near the exit door, under the prep sink, by the front counter
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.employee frig, hood soiled **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of Sugar not labeled **Repeat Violation**
02D-01-5
41
Apr 12, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork, cooler in kitchen
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized.
22-50-4
Intermediate - Spray bottle containing toxic substance not labeled. - purple substance
41-17-4
Intermediate - Food-contact surface soiled with food debris or residue. - fryer baskets
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - spray bottles stored in hand sink **Corrected On-Site**
31A-09-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of employee refrigerator
23-03-4
Basic - Working containers of food removed from original container not identified by common name. - sugar
02D-01-5
37
Jun 23, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Dec 16, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris. -inside of microwave on cookline **Corrected On-Site**
22-02-4
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.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled, operator states appointment is scheduled for cleaning
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -stainless steel reach in cooler, operator installed thermometer **Corrected On-Site**
05-09-4
Basic - Food not stored at least 6 inches off of the floor. -oil jugs on floor in cooking area
08B-47-4
Basic - Floor tiles missing and/or in disrepair. -underneath triple sink
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -door leading outside from rear storage area
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jackets on food storage rack **Corrected On-Site**
40-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. -triple door reach in cooler in rear storage area
14-33-4
58
Sep 23, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was La Finca Grill & Fritanga last inspected?
The most recent health inspection at La Finca Grill & Fritanga on file is from Mar 6, 2026. The public record contains eight inspections in total.
What is the most common violation at La Finca Grill & Fritanga?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at La Finca Grill & Fritanga.
How does La Finca Grill & Fritanga compare to other restaurants in Kissimmee?
La Finca Grill & Fritanga most recently scored 86 out of 100, which is higher than the Kissimmee average of 78.
Has La Finca Grill & Fritanga's inspection record improved over time?
Yes. Recent inspections at La Finca Grill & Fritanga have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at La Finca Grill & Fritanga means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Finca Grill & Fritanga inspected?
Based on the inspection history on file, La Finca Grill & Fritanga is inspected around two times per year on average.
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