Rancho Latino Lechonera & Restaurante
Last inspected: Feb 18, 2026
61
Score
Public records show nine inspections at Rancho Latino Lechonera & Restaurante stretching back to 2023. On Feb 18, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Operating with an expired division of hotels” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 78, which Rancho Latino Lechonera & Restaurante's 61 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
61
Oct 15, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
67
Jun 25, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line - From follow-up inspection 2025-04-21: **Time Extended** - From follow-up inspection 2025-06-25: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-21: **Time Extended** - From follow-up inspection 2025-06-25: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Hot wells and warmers at back of facility - From follow-up inspection 2025-04-21: **Time Extended** - From follow-up inspection 2025-06-25: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen - From follow-up inspection 2025-04-21: **Time Extended** - From follow-up inspection 2025-06-25: **Time Extended**
35B-01-4
74
Apr 21, 2025
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw pork and raw beef at glass reach in fridge Raw pork and raw beef stored over cooked yucca at glass reach in fridge - From follow-up inspection 2025-04-21: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen pork belly stored in thank you bags at chest freezer in kitchen - From follow-up inspection 2025-04-21: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line - From follow-up inspection 2025-04-21: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - outside area added. 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/. Facility roast whole pork outside and needs to put cooker on plans **Warning** - From follow-up inspection 2025-04-21: **Time Extended**
51-14-7
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-21: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen - From follow-up inspection 2025-04-21: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Hot wells and warmers at back of facility - From follow-up inspection 2025-04-21: **Time Extended**
33-31-5
50
Apr 10, 2025
Complaint Full
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw pork and raw beef at glass reach in fridge Raw pork and raw beef stored over cooked yucca at glass reach in fridge
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen pork belly stored in thank you bags at chest freezer in kitchen
14-15-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork,sausage and chicken in warmers at front counter temping between 122F-130F,per operator items were on line less than 2 hours.Advised operator to reheat items
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus salad temping at 48F,per operator it was on the line less than 2 hours.Advised operator to put in fridge operator disregarded instead **Corrective Action Taken**
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.
53B-14-5
Intermediate - Handwash sink for employees at front counter is inoperable **Warning**
31A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
22-02-4
Intermediate - No plan review submitted and approved - outside area added. 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/. Facility roast whole pork outside and needs to put cooker on plans **Warning**
51-14-7
Basic - Unnecessary items/unused equipment on the premises. Hot wells and warmers at back of facility
33-31-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted at pass thru window at bar
24-05-4
Basic - Dead roaches on premises. One dead roach on door of microwave at cooks line,operator cleaned and discarded **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water stored next to go containers at front counter **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
22-08-4
23
Jun 18, 2024
Routine - Food
No violations found.
100
Dec 8, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over diced peppers on reach in cooler by expo window . **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. Cooked cassava kept on steam well at front counter for less than 4 hrs with temperature of 93F, cooked pastel kept on steam well for less than 4 hrs 62F, cooked whole chicken kept on steam well at front counter for less than 4 hrs. Ask operator to reheat up to 165F. Ask operator to reheat up to 165f. **Corrective Action Taken**
03B-01-6
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. Cheesecake opened on Sunday with no date marked.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on both hand sinks located in restaurant.
31B-02-4
Intermediate - No soap provided at handwash sink.No soap on hand sink located at cook line.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked yams kept on reach in cooler since Sunday with no date marked. Blood sausage cooked on Sunday with no date marked.
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch. **Repeat Violation**
13-07-4
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor are in we're ovens are located.
38-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoons and knife kept on cook-line.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.No sign on ladies bathroom.
31B-04-4
Basic - Single-service articles improperly stored.Boxes of spoons, serving trays, , cups stored on dry storage floor.
25-05-4
37
Jul 20, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker picking up spilled rice with bare hands from kitchen floor , placed gloves without washing hands. Educated operator. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
12A-07-5
Intermediate - - From initial inspection : Intermediate - Bar Handwash sink used for purposes other than handwashing, food debris in sink. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. 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/. Bar counter added totaling 85 seats. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: 30 day time extension per supervisor Randy Hicks**Time Extended** **Time Extended**
51-14-7
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee eating while preparing food. Food worker drinking from open cup in kitchen while preparing food. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
12B-01-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use, at wait station. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-22: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
36-34-5
43
Apr 12, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - not sanitizing dishes
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over macaroni salad in reach in cooler
08A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to 3 bay sink **Corrected On-Site**
31B-05-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - No handwashing sign provided at a hand sink used by food employees.next to 3 bay
31B-04-4
Basic - Hole in or other damage to wall. Prep area behind table.
36-24-5
Basic - Water leaking from pipe and/or faucet/handle. 3 bay sink
29-11-4
Basic - Floor tiles missing and/or in disrepair. Cook line
36-17-5
Basic - Equipment in poor repair. 3 bay sink
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee
13-03-4
37
Frequently Asked Questions
When was Rancho Latino Lechonera & Restaurante last inspected?
The most recent health inspection at Rancho Latino Lechonera & Restaurante on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Rancho Latino Lechonera & Restaurante?
Across the inspection record, “operating with an expired division of hotels” has been cited two times, more than any other issue at Rancho Latino Lechonera & Restaurante.
How does Rancho Latino Lechonera & Restaurante compare to other restaurants in Kissimmee?
Rancho Latino Lechonera & Restaurante most recently scored 61 out of 100, which is lower than the Kissimmee average of 78.
Has Rancho Latino Lechonera & Restaurante's inspection record improved over time?
Results have been roughly steady. Inspections at Rancho Latino Lechonera & Restaurante have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rancho Latino Lechonera & Restaurante 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 Rancho Latino Lechonera & Restaurante inspected?
Based on the inspection history on file, Rancho Latino Lechonera & Restaurante is inspected around three times per year on average.
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