La Fuenta
Last inspected: Apr 14, 2025
45
Score
La Fuenta has been inspected six times since 2022. The most recent visit was on Apr 14, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to seven violations before.
When inspectors have written things up, “ceiling not smooth” has been the most frequent reason, cited three times.
La Fuenta's latest score of 45 falls below the Orlando average of 79. The pattern in the record is worth a careful look.
6
Inspections
1
Critical latest
1
Major latest
11
Minor latest
Inspection History
Apr 14, 2025
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1, 2025
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Uses quaternary for sanitizer. Need to order quaternary test strips
16-37-1
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler front counter **Repeat Violation**
14-33-4
Basic - Stored food not covered. Several items in reach in freezer Operator covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout **Repeat Violation**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over steam well, also light lens soiled
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top shelf of dish rack Operator flipped **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets. She removed them **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Upright freezer by walk in cooler. Work order in **Corrective Action Taken**
14-11-5
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 sugar and rice. Operator removed handle from contact with food **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Light not functioning. One in hood One over steamwell
36-62-4
45
Aug 27, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and pork over cooked chicken and beef in reach in freezer by entrance to kitchen **Repeat Violation**
08A-05-6
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 raw pork in reach in freezer entrance to kitchen
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped containers of house made sauces in glass door cooler front counter **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Souffle cup in comino seasoning on storage shelf by walk in cooler
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Food stored on floor. Case of water under oven and case of oil by entrance to kitchen **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in sugar in storage area
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler front counter
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Lids to to go cups on shelf over white freezer **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Trays of pastelito in freezer by back doir
08B-12-5
45
May 15, 2024
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. In bowl under tongs on fryer ledge. **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Cachito in grocery bags in freezer by back door
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and burgers over ready to eat in freezer. Raw chicken over cooked chicken in freezer by doors to kitchen.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shredded chicken in walk in cooler date marked 5/4 Cooked ground beef in walk in cooler date marked 4/20 and 5/04 Cooked pork in walk in cooler date marked 5/5 Cooked shredded beef in walk in date marked 5/3 and 5/8
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground beef not date marked in walk in cooler **Corrected On-Site** **Repeat Violation**
02C-02-5
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. Milk in glass door cooler from yesterday morning. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - No soap provided at handwash sink. By dish area **Corrected On-Site**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Packages of beef sitting on 3 compartment sink. Told operator to defrost in cold running water. **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used in spices on back shelf **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
36-34-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By cookline. Operator removed water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. By 3 compartment sink
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar by back door **Corrected On-Site**
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment
36-27-5
23
Dec 4, 2023
Routine - Food
5 major violations. 7 minor violations.
View 12 violations
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. Gave operator a copy and she filled out and so did employees working. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad walk in cooler. Shredded chicken in walk in cooler.
02C-02-5
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. Gallon milk in glass door cooler front counter opened on Sunday. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface of flat top grill.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter blocked by a stool. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitcher on dish rack. **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Front counter glass door cooler. Reach in freezer by door. **Corrected On-Site**
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by mop sink.
14-69-4
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 sugar.
10-01-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks front counter **Corrected On-Site**
25-06-4
43
May 17, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
90
Aug 3, 2022
Routine - Food
7 critical violations. 1 major violation.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork from 18 days ago walk in cooler **Repeat Violation**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (52F - Cooling); cooked beef (56F - Cooling); from yesterday walk in cooler
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (52F - Cooling); cooked beef (56F - Cooling); from yesterday walk in cooler
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license./ license expired April 1, 2022 . **Admin Complaint**
50-17-2
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 ham and cheese bread from 20 minutes ago , front area **Repeat Violation**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth 500ppm +++ quaternary- re tested 300 ppm quaternary **Corrected On-Site**
41-27-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork from 18 days ago walk in cooler **Repeat Violation**
02C-01-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ employee hand sink water temp 87f front area - re- temped 100f **Corrected On-Site** **Repeat Violation**
27-16-4
32
Frequently Asked Questions
When was La Fuenta last inspected?
The most recent health inspection at La Fuenta on file is from Apr 14, 2025. The public record contains six inspections in total.
What is the most common violation at La Fuenta?
Across the inspection record, “ceiling not smooth” has been cited three times, more than any other issue at La Fuenta.
How does La Fuenta compare to other restaurants in Orlando?
La Fuenta most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has La Fuenta's inspection record improved over time?
No. Recent inspections at La Fuenta have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at La Fuenta 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 Fuenta inspected?
Based on the inspection history on file, La Fuenta is inspected around two times per year on average.
Nearby Restaurants