La Posada Cibaena by Chilango
Last inspected: Dec 30, 2025
55
Score
Going back to 2022, La Posada Cibaena by Chilango has nine inspections in the public record. The latest inspection on file is from Dec 30, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 16 violations per visit.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
By comparison, the average Orlando facility scores 79, putting La Posada Cibaena by Chilango on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
10
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on meat saw machine. **Repeat Violation** - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dumpster overflowing garbage. - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
33-14-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Mortar pestle has cracks. - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Receptacle not on concrete - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: Per operator spoke to garbage removal people and they are unable to move receptacle to cement due to positioning difficult to remove garbage if moved. Time Extended** **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Fan wood, - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: **Time Extended**
33-30-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Stoves , coolers on oven area. Pig roast equipment kept outside , carts, fryer, tables **Repeat Violation** - From follow-up inspection 2025-12-23: **Time Extended** - From follow-up inspection 2025-12-30: Some items removed Time Extended** **Time Extended**
33-31-5
55
Dec 23, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment Adequate to Maintain Product Temperature
FL-29
30
Dec 19, 2025
Routine - Food
9 critical violations. 5 major violations. 14 minor violations.
View 28 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Bread pudding made at home. Guava cake made at home Blood sausage Blood sausage
01B-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored on same shelves as raw chicken in reach in cooler . Removed **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over turkey and bacon on make table. Removed Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over tomatoes and lettuce in white reach in cooler . Removed **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef stored over cooked ribs in reach in freezer. Removed .Corrected On-Site** **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs ambient temperature of 51 F kept in reach in cooler make table for 1 hr. Placed on tray in collet. Raw shrimp 47 F kept on reach in cooler overnight with temperature of 47F discarded Repeat Violation** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp kept in reach in cooler overnight with temperatures of 47F.
01B-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID chemical stored on shelve with bread crumbs . Removed **Corrected On-Site**
41-05-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water with temperature of 71F Hand sink in men's bathroom **Warning**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on meat saw machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by trays in front counter.
31A-09-4
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 food reporting agreement for two helpers. Inspector provided copy and they singled. Gumerielis, Jose
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer 4 degrees off. Inspector calibrated **Repeat Violation**
05-06-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop rice , removed **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Equipment in poor repair. Mortar pestle has cracks.
14-11-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Receptacle not on concrete
33-23-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under three cutting boards . Removed **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. Hand sink clogged in front counter. **Warning**
29-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean serving spoons.
24-18-4
Basic - Unnecessary items stored in garbage enclosure. Fan wood,
33-30-4
Basic - Unnecessary items/unused equipment on the premises. Stoves , coolers on oven area. Pig roast equipment kept outside , carts, fryer, tables **Repeat Violation**
33-31-5
8
Aug 26, 2025
Food-Licensing Inspection
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Washing Fruits and Vegetables
FL-42
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
26
Sep 17, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator added a prep sink to front counter and closed half of the walk in cooler. **Warning** - From follow-up inspection 2024-07-19: **Time Extended** - From follow-up inspection 2024-09-17: No plans submitted at this time. Time extended violation until next unannounced **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-19: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old piano, walk in cooler doors stored outside **Warning** - From follow-up inspection 2024-07-19: **Time Extended** - From follow-up inspection 2024-09-17: **Time Extended**
33-31-5
82
Jun 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-04-24: **Time Extended** - From follow-up inspection 2024-06-17: **Time Extended**
50-09-4
95
Oct 9, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked green plantains , cooked cassava both kept for less than 4 hrs on steam well with temperatures raging 75F to 80F. Inspector ask cook to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.Fried chicken with label of 10-01-2023
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Slicer has debris.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Facility serves sunny side up eggs.
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Fried pork skin and cooked pig ears made on Saturday with no date marked.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler that is located by coffee machines. And reach in freezer. Walk in cooler shelves.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Serving spoons kept on cook line.
24-18-4
Basic - Stored food not covered.Salmon and other fish kept on reach in freezer.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food.Cup use to scoop mayo ketchup. **Corrected On-Site**
14-01-5
39
Feb 28, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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 plantains in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cassava kept on steam well for less than 4 hrs with temperature of 99F. Ask manager to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand wash sink by panini presser and cook line.
31B-02-4
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.Slow drain on hand sink located by kitchen entrance and hand sink on ladies bathroom.
29-20-5
Basic - Water leaking from pipe and/or faucet/handle.Leak from pipe under hand wash sink by kitchen entrance.
29-11-4
58
Jul 8, 2022
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cheese fritter 107F for less than 4 hrs. Employee raise the temperature in case unit. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Ham stored on prep table in front of burners for less than 1 hour with temperature of 88F. Milk stored on front counter for less than 1hour with temp of 55F. Inspector ask employee to place items in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee went into dinning room to speak to customer. Came back into front counter and start making a sandwich. **Corrected On-Site**
12A-09-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.Shell eggs stored on prep table in front of burners for less than 1 hour with temperature of 71F . Inspector asked cook to place eggs in walk in cooler. Suggest keeping the eggs over ice while in use or use time control . **Corrective Action Taken**
03A-03-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee went into dinning room to speak to customer and came back into front counter. She proceed to make a sandwich no hand wash. **Corrected On-Site**
12A-16-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.Hand sink at kitchen entrance in front counter has been shut off due to leak. **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in both hand sinks at front counter. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink.No soap at hand wash sink by sandwich press. **Corrected On-Site**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoons stored by coffee machine in water wit temperature of 88 f
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan coolers have dust . Hood filters have grease build up. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler have debris. Walk in cooler shelves have debris. **Repeat Violation**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Walk in cooler shelves rusted.
14-17-4
Basic - Floor area(s) covered with standing water.Standing water on floor in front of three bay sink.
36-22-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing a sandwich while wearing a watch.
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drinks stored over food inside reach in cooler.
40-06-5
Basic - Employee eating in a food preparation or other restricted area.Employee eating toast in front counter , her plate was placed over a cutting board.
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
20
Frequently Asked Questions
When was La Posada Cibaena by Chilango last inspected?
The most recent health inspection at La Posada Cibaena by Chilango on file is from Dec 30, 2025. The public record contains nine inspections in total.
What is the most common violation at La Posada Cibaena by Chilango?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at La Posada Cibaena by Chilango.
How does La Posada Cibaena by Chilango compare to other restaurants in Orlando?
La Posada Cibaena by Chilango most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has La Posada Cibaena by Chilango's inspection record improved over time?
No. Recent inspections at La Posada Cibaena by Chilango have averaged around 16 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at La Posada Cibaena by Chilango means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Posada Cibaena by Chilango inspected?
Based on the inspection history on file, La Posada Cibaena by Chilango is inspected around three times per year on average.
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