FACTORY BAKERY LATIN FOOD & PIZZA LLC
8700 E COLONIAL DR, Orlando FL 32817 · 407-420-0573
Last inspected Dec 30, 2025 · 12 visits since October 2023
OCT 23
APR 24
JUL 24
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects in trash can next to bar 5 small flying insects next to beer cooler located in bar Total: 10 small flying insects
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021030882 | Jun 15, 2021 | Jul 27, 2021 | $700 |
| 4--2020044164 | Aug 21, 2020 | Oct 22, 2020 | $160 |
Inspection history
12 visits, newest first
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
What the inspector wrote — 11 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Debris on meat saw machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 7 findings ▾
Dumpster overflowing garbage.
Equipment in poor repair. Mortar pestle has cracks.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Receptacle not on concrete
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Open dumpster lid.
Unnecessary items stored in garbage enclosure. Fan wood,
Unnecessary items/unused equipment on the premises. Stoves, coolers on oven area. Pig roast equipment kept outside, carts, fryer, tables
Dec 23, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
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 ViolationRepeat Violation**
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris on meat saw machine.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer 4 degrees off. Inspector calibrated
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
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Dumpster overflowing garbage.
Equipment in poor repair. Mortar pestle has cracks.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Receptacle not on concrete
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Open dumpster lid.
Plumbing system in disrepair. Hand sink clogged in front counter.
Silverware/utensils stored upright with the food-contact surface up. Clean serving spoons.
Unnecessary items stored in garbage enclosure. Fan wood,
Unnecessary items/unused equipment on the premises. Stoves, coolers on oven area. Pig roast equipment kept outside, carts, fryer, tables
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 9 high priority.
9 High priority5 Intermediate14 Basic
Show 28 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. RAID chemical stored on shelve with bread crumbs. Removed
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-SiteCorrected On-Site**
Raw animal food stored over or with unwashed produce. Raw pork stored over tomatoes and lettuce in white reach in cooler. Removed
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-SiteCorrected On-Site**
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
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
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.
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 ViolationRepeat Violation**
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris on meat saw machine.
Handwash sink not accessible for employee use at all times. Hand sink blocked by trays in front counter.
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
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer 4 degrees off. Inspector calibrated
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
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Bowl use to scoop rice, removed
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Dumpster overflowing garbage.
Equipment in poor repair. Mortar pestle has cracks.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Receptacle not on concrete
In-use wet wiping cloth/towel used under cutting board. Under three cutting boards. Removed
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Open dumpster lid.
Plumbing system in disrepair. Hand sink clogged in front counter.
Silverware/utensils stored upright with the food-contact surface up. Clean serving spoons.
Unnecessary items stored in garbage enclosure. Fan wood,
Unnecessary items/unused equipment on the premises. Stoves, coolers on oven area. Pig roast equipment kept outside, carts, fryer, tables
Aug 26, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes kept overnight on make table with temperature of 47F, shredded lettuce 47F, kept overnight. Guava cheese pastries and cheese pastries kept at room temperature overnight with temperature of 67F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes kept overnight on make table with temperature of 47F, shredded lettuce 47F, kept overnight. Guava cheese pastries and cheese pastries kept at room temperature overnight with temperature of 67F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream of wheat kept on steam well for less than 4 hours with temperature of 125F. Ask operator to reheat up to 165F.Corrective Action TakenCorrective Action TakenRepeat Violation**
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty at front counter
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink located at bar area was removed. Operator will replace soon. Not scooping ice or doing prep at this time.
Handwash sink used for purposes other than handwashing. Coffee grains inside hand sink located at front counter.
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/. Previous owner has reduced the size of walk in freezer. Operator is working with architect to provide plans to Tallahassee
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer over 20 degrees off.
Cutting board has cut marks and is no longer cleanable. White cutting board been used in cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water 76F, operator discarded water Corrected On-SiteCorrected On-Site**
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Unnecessary items/unused equipment on the premises. Tables, chairs, stove, glass, fan, trailer, safe, garbage bags full of trash, chest freezer, fryer.
Wet mop not stored in a manner to allow the mop to dry. Mop inside mop water
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Unnecessary items/unused equipment on the premises. Old piano, walk in cooler doors stored outside
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice pudding kept in front counter on ice well with temperature of 58F. Potato salad kept in front counter ice well with temperature of 48F, raw meat kept in front counter ice well with temperature of 51F, raw pork kept on ice well at front counter with temperature of 57F, precooked chicken kept on ice well located at front counter with temperature of 58F, cooked pig ears kept in front counter ice well with temperature of 51F. Pastor meat kept in reach in cooler located in cooked line kept overnight with temperature of 48F, chicharron kept overnight in reach in cooler located in cook line with temperature of 62F, salsa kept in reach in cooler located in cook line, kept overnight with temperature of 47F.For the items kept in ice well operator unable to determine time placed out. Lack beans kept in walk in cooler with temperature of 58F operator unable to determine when was cooked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pudding kept in front counter on ice well with temperature of 58F. Potato salad kept in front counter ice well with temperature of 48F, raw meat kept in front counter ice well with temperature of 51F, raw pork kept on ice well at front counter with temperature of 57F, precooked chicken kept on ice well located at front counter with temperature of 58F, cooked pig ears kept in front counter ice well with temperature of 51F. Pastor meat kept in reach in cooler located in cooked line kept overnight with temperature of 48F, chicharron kept overnight in reach in cooler located in cook line with temperature of 62F, salsa kept in reach in cooler located in cook line, kept overnight with temperature of 47F.For the items kept in ice well operator unable to determine time placed out. Raw chicken kept in walk in cooler overnight with temperature of 48F, cooked stew kept in walk in cooler with no label with temperature of 48F, rice pudding kept in walk in cooler overnight with temperature of 48F.
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.
No soap provided at handwash sink. No soap on hand sink located in bathroom with blue sign.
Equipment in poor repair. Walk in cooler with ambient temperature of 51F, reach in cooler located in cook line with ambient temperature of 55F
Open dumpster lid.
Unnecessary items/unused equipment on the premises. Old piano, walk in cooler doors stored outside
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked stew in walk in cooler. Raw chicken stored over cooked beef in white reach in cooler.
Raw thighs animal food stored over or with unwashed produce.Raw chicken stored over unwashed radishes in walk in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pastor meat with date of 7-5-2024
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice pudding kept in front counter on ice well with temperature of 58F. Potato salad kept in front counter ice well with temperature of 48F, raw meat kept in front counter ice well with temperature of 51F, raw pork kept on ice well at front counter with temperature of 57F, precooked chicken kept on ice well located at front counter with temperature of 58F, cooked pig ears kept in front counter ice well with temperature of 51F. Pastor meat kept in reach in cooler located in cooked line kept overnight with temperature of 48F, chicharron kept overnight in reach in cooler located in cook line with temperature of 62F, salsa kept in reach in cooler located in cook line, kept overnight with temperature of 47F.For the items kept in ice well operator unable to determine time placed out. Lack beans kept in walk in cooler with temperature of 58F operator unable to determine when was cooked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pudding kept in front counter on ice well with temperature of 58F. Potato salad kept in front counter ice well with temperature of 48F, raw meat kept in front counter ice well with temperature of 51F, raw pork kept on ice well at front counter with temperature of 57F, precooked chicken kept on ice well located at front counter with temperature of 58F, cooked pig ears kept in front counter ice well with temperature of 51F. Pastor meat kept in reach in cooler located in cooked line kept overnight with temperature of 48F, chicharron kept overnight in reach in cooler located in cook line with temperature of 62F, salsa kept in reach in cooler located in cook line, kept overnight with temperature of 47F.For the items kept in ice well operator unable to determine time placed out. Raw chicken kept in walk in cooler overnight with temperature of 48F, cooked stew kept in walk in cooler with no label with temperature of 48F, rice pudding kept in walk in cooler overnight with temperature of 48F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Empanadas kept in hot box located in front counter with temperatures of 112F. Operator unable to determine time cooked
Handwash sink used for purposes other than handwashing. Employee dumped ice water in hand sink located at front counter. Operator had a bucket filling with water in hand sink located at kitchen.
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.
No soap provided at handwash sink. No soap on hand sink located in bathroom with blue sign.
Equipment in poor repair. Walk in cooler with ambient temperature of 51F, reach in cooler located in cook line with ambient temperature of 55F
Open dumpster lid.
Unnecessary items/unused equipment on the premises. Old piano, walk in cooler doors stored outside
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Apr 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Non-pitting surface rust on food-contact equipment. Surface Rust inside reach in freezer next to dry storage
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser unable to dispense soap in men's bathroom
Current Hotel and Restaurant license not displayed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rusted shelves
Apr 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects in trash can next to bar 5 small flying insects next to beer cooler located in bar Total: 10 small flying insects
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Non-pitting surface rust on food-contact equipment. Surface Rust inside reach in freezer next to dry storage
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser unable to dispense soap in men's bathroom
Temporary interruption - no alternative supply of water provided. Located in kitchen No water in handwash sink per operator pipes disconnected
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer next to dry storage
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rusted shelves
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects in trash can next to bar 5 small flying insects next to beer cooler located in bar Total: 10 small flying insects
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over bread in reach in freezer located next to dry storage
Handwash sink used for purposes other than handwashing. Hand wash sink located at bar used as dump sink. Provided operator hand wash sign.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Non-pitting surface rust on food-contact equipment. Surface Rust inside reach in freezer next to dry storage
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser unable to dispense soap in men's bathroom
Temporary interruption - no alternative supply of water provided. Located in kitchen No water in handwash sink per operator pipes disconnected
Bowl or other container with no handle used to dispense food. Small deli container with no handle used to scoop sugar
Current Hotel and Restaurant license not displayed.
Food stored on floor. 2 cans of tomato sauce on floor in dry storage 1 case of pork belly on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer next to dry storage
No Heimlich maneuver/choking sign posted. Provided operator with choking poster.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rusted shelves
Working containers of food removed from original container not identified by common name. Salt, sugar and flour containers with no labels, located under prep table
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
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
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.
Food-contact surface soiled with food debris, mold-like substance or slime.Slicer has debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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.
Bowl or other container with no handle used to dispense food.Cup use to scoop mayo ketchup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler.
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.
Silverware/utensils stored upright with the food-contact surface up.Serving spoons kept on cook line.
Stored food not covered.Salmon and other fish kept on reach in freezer.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.