La Lechonera Latina
Last inspected: Mar 3, 2026
78
Score
Across the available record, La Lechonera Latina has 10 inspections on file, the first dated 2022. The latest inspection on file is from Mar 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to the broader Orlando restaurant scene, this is about average. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Manager has schedule to clean. Corrective Action Taken** **Corrective Action Taken** - From follow-up inspection 2026-03-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris. - From follow-up inspection 2026-03-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer has grease build up. - From follow-up inspection 2026-03-03: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leak from pipe under hand sink located by stoves. - From follow-up inspection 2026-03-03: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning removed from original packaging no name. - From follow-up inspection 2026-03-03: **Time Extended**
02D-01-5
78
Mar 2, 2026
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding); sliced ham (47F - Cold Holding); bacon 47 kept in reach in cooler across from steam well in cook line . Kept for two hours . Operator added ice bags to food for rapid cooling. re checked items with temperature of 45F **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep table on cook line. Removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch and bracelet
13-07-4
Basic - Light shield damaged/in disrepair. Light missing in suppression system.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Manager has schedule to clean. Corrective Action Taken** **Corrective Action Taken**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris.
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink clogged. Operator tried to unclogged but was not able to. **Corrective Action Taken** **Warning**
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryer has grease build up.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Leak from pipe under hand sink located by stoves.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning removed from original packaging no name.
02D-01-5
55
Oct 7, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked shredded pork kept cooling overnight with temperature of 55F . Cooked chicken cooling overnight in walk in cooler with temperature of 53F Cooked pigeon peas and rice cooling overnight with temperature of 54F
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Cooked shredded pork kept cooling overnight with temperature of 55F . Cooked chicken cooling overnight in walk in cooler with temperature of 53F Cooked pigeon peas and rice cooling overnight with temperature of 54F Flan and tres leches kept cold overnight holding in front counter cooler with temperature of 47F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flans and tres leches kept overnight in front counter cooler with temperature of 47F . **Repeat Violation**
03A-02-5
Intermediate - No soap provided at handwash sink located in cook line.
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have debris
22-16-4
47
Apr 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl no handle use to scoop rice . **Corrected On-Site** - From follow-up inspection 2025-04-10: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food orders while wearing a bracelet. - From follow-up inspection 2025-04-10: **Time Extended**
13-07-4
90
Feb 7, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
47
Sep 25, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp salad ( per operator prepared 45mins) (56F - Cold Holding); potato salad ( per operator 45 mins) (53F - Cold Holding) in reach in salad cooler at front service counter. Per operator 45 mins operator placed items in walk in cooler for temperature recovery.
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to hold empanadas. Operator switched to coffee filter. **Corrected On-Site**
14-86-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed.
16-37-1
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. Provided form to operator. Operator had employees acknowledge and sign. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front salad reach in cooler not holding temperature. Per operator maintenance currently working on unit. Ambient temperature 60f.
14-74-7
Basic - Floor soiled/has accumulation of debris. Underneath steam tables at front service counter, underneath all cooking equipment throughout facility.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At both hand wash sinks.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers, air drying shelves at 3 compartment sink and all cooking equipment.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above reach in cooler at front service counter around tvs and top of cooler. Behind all cooking equipment and prep tables at front service counter.
36-27-5
43
Apr 19, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over sauces in two door cooler Raw shell Eggs over butter and pickles in prep cooler cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (90-127F - Hot Holding) less than 4hrs per operator. Operator immediately reheated. Second temp 135F Spanish rice and white rice in cambros ; (90-109F - Hot Holding) less than 4hrs. Operator uses as a temporary holding station before transfer to steam table. Advised operator to reheat to 165F for temperature recovery. Second temp 166F **Corrective Action Taken**
03B-01-6
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. Operator printed and had employees sign **Corrected On-Site**
11-26-1
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. Bowl used to scoop rice. Operator removed **Corrected On-Site**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in cooler
23-03-4
Basic - Stored food not covered. Container of uncooked beans stored in outside trailer, not covered
08B-12-5
43
Sep 12, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
47
Feb 13, 2023
Routine - Food
6 critical violations. 2 major violations. 9 minor violations.
View 17 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee was eating on the steam well area, no hand wash until inspector prompt him to wash hands. **Corrective Action Taken**
12A-05-4
High Priority - Non-food grade paper/paper towel used as liner for food container.Supermarket bags use on top of rice that has been cooked. **Repeat Violation**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw fish on reach in cooler located at cook line. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked beef kept on steam well for less than 4 hrs with temperature of 122F. Ask to reheat **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored.Clorox sanitizing spray stored on steam well shelve over bread.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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.No proof for new west cook.
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.Per cook beans , and salads kept on walk in cooler. Made two days ago with no date marked.
02C-02-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Spoons kept on dessert case and by cofee area.
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind flat top have debris.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.Wet towel kept on shelve on steam well. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food.Employee scooping cooked rice with a plate.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles over steam well.
36-34-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.Employee eating while been on steam well area in we're hot food is kept at front of restaurant.
12B-09-5
Basic - Floor soiled/has accumulation of debris.Grease build up on floor under fryers.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up. Fan covers on walk in cooler have dust.
23-03-4
Basic - Outer openings not protected with self-closing doors.Front door stays open when customers leave.
35B-03-4
21
Sep 7, 2022
Routine - Food
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Oxtail 45 , beef 45, steak 50 all kept in reach in cooler across from stove overnight.
03D-02-5
High Priority - Nonfood-grade bags used in direct contact with food.Pasteles stored directly in supermarket bags.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw shrimp stored over pizza empanadas in reach in freezer.
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw pork chops in reach in cooler across from stove.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Food kept overnight in reach in cooler across from stove : oxtail 45, beef 45, steak 50. Garlic oil kept by reach in freezer overnight with temperature of 76F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Garlic oil kept by reach in freezer with temperature of 76F.
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 - Food-contact surface soiled with food debris, mold-like substance or slime.Pilon had debris .
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Employee had a water pitcher in hand sink located in cook line . And also she rinse the pitcher in hand sink.
31A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored.Dirty plastic stool stored on clean slicer.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employees stored food in multiple reach in coolers above restaurant food. Employee medicines and open drink , cell phone on steam well shelve.
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation.Manager has a ponytail that the hair does not stay behind shoulders.
13-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris.Blood in walk in cooler floor.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Light not functioning.Missing light shields in the back of kitchen.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up .
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind fryers have grease build up.
36-27-5
Basic - Wood food-contact surface not properly sealed.Pilon use to make mofongo not sealed.
14-06-4
17
Frequently Asked Questions
When was La Lechonera Latina last inspected?
The most recent health inspection at La Lechonera Latina on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Lechonera Latina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at La Lechonera Latina.
How does La Lechonera Latina compare to other restaurants in Orlando?
La Lechonera Latina most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has La Lechonera Latina's inspection record improved over time?
Results have been roughly steady. Inspections at La Lechonera Latina have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Lechonera Latina 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 Lechonera Latina inspected?
Based on the inspection history on file, La Lechonera Latina is inspected around three times per year on average.
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